Antioxidant activity of three polyphenol-enriched cocoa products obtained on an industrial scale

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
JL Ríos ◽  
G Schinella ◽  
S Mosca ◽  
E Cienfuegos-Jovellanos ◽  
MA Pasamar ◽  
...  
Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 585-593
Author(s):  
R. Fakhlaei ◽  
Rozzamri A. ◽  
N. Hussain

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.


Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 566 ◽  
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Claudio Gori ◽  
Francesca Borghini ◽  
Bruno Zanoni

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale “green” extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.


2015 ◽  
Vol 188 ◽  
pp. 384-392 ◽  
Author(s):  
Marcos dos Santos Lima ◽  
Maria da Conceição Prudêncio Dutra ◽  
Isabela Maia Toaldo ◽  
Luiz Claudio Corrêa ◽  
Giuliano Elias Pereira ◽  
...  

2018 ◽  
Vol 7 (4) ◽  
pp. 23
Author(s):  
St Sabahannur ◽  
Suraedah Alimuddin ◽  
Rahmawati

Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.


2017 ◽  
Vol 87 (3-4) ◽  
pp. 191-200 ◽  
Author(s):  
Nidhal Soualeh ◽  
Aliçia Stiévenard ◽  
Elie Baudelaire ◽  
Rachid Soulimani ◽  
Jaouad Bouayed

Abstract. In this study, cytoprotective and antioxidant activities of Rosa canina (RC) and Salix alba (SA), medicinal plants, were studied on mouse primary splenocytes by comparing Controlled Differential Sieving process (CDSp), which is a novel green solvent-free process, versus a conventional technique, employing hydroethanolic extraction (HEE). Thus, preventive antioxidant activity of three plant powders of homogeneous particle sizes, 50–100 µm, 100–180 µm and 180–315 µm, dissolved directly in the cellular buffer, were compared to those of hydroethanolic (HE) extract, at 2 concentrations (250 and 500 µg/mL) in H2O2-treated spleen cells. Overall, compared to HE extract, the superfine powders, i. e., fractions < 180 µm, at the lowest concentration, resulted in greater reactive oxygen species (ROS) elimination, increased glutathione peroxidase (GPx) activity and lower malondialdehyde (MDA) production. Better antioxidant and preventive effects in pre-treated cells were found with the superfine powders for SA (i. e., 50–100 µm and 100–180 µm, both p < 0.001), and with the intermediate powder for RC (i. e., 100–180 µm, p < 0.05) versus HE extract. The activity levels of catalase (CAT) and superoxide dismutase (SOD) in pretreated splenocytes exposed to H2O2, albeit reduced, were near to those in unexposed cells, suggesting that pretreatment with the fine powders has relatively restored the normal levels of antioxidant-related enzymes. These findings supported that CDSp improved the biological activities of plants, avoiding the use of organic solvents and thus it could be a good alternative to conventional extraction techniques.


2021 ◽  
Vol 31 (1) ◽  
pp. 73-79
Author(s):  
Azalia Avila-Nava ◽  
Isabel Medina-Vera ◽  
Pamela Rodríguez-Hernández ◽  
Martha Guevara-Cruz ◽  
Pamela K. Heredia-G Canton ◽  
...  
Keyword(s):  

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
M Merlani ◽  
V Barbakadze ◽  
L Gogilashvili ◽  
L Amiranashvili ◽  
K Mulkijanyan ◽  
...  

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
EJ Cho ◽  
XL Piao ◽  
MH Jang ◽  
SY Park ◽  
SW Kwon ◽  
...  

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
M Tomczyk ◽  
A Wiater ◽  
M Pleszczyńska
Keyword(s):  

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