The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

2016 ◽  
Vol 89 ◽  
pp. 918-929 ◽  
Author(s):  
Dorota Żyżelewicz ◽  
Wiesława Krysiak ◽  
Joanna Oracz ◽  
Dorota Sosnowska ◽  
Grażyna Budryn ◽  
...  
Keyword(s):  
Process Conditions ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Roasting Process

scholarly journals Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3533 ◽  
Author(s):  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Agnieszka Nawirska-Olszańska ◽  
Kinga Sala
Keyword(s):  
Mass Transfer ◽  
Antioxidant Capacity ◽  
Vacuum Impregnation ◽  
Process Conditions ◽  
Mass Variation ◽  
Polyphenol Content ◽  
Solid Gain ◽  
Vacuum Level ◽  
Apple Tissue ◽  
Bioactive Potential

The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals Physicochemical Changes of Cocoa Beans during Roasting Process

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Pedro García-Alamilla ◽  
Laura Mercedes Lagunes-Gálvez ◽  
Juan Barajas-Fernández ◽  
Ricardo García-Alamilla
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Parameters ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Acidity ◽  
Dpph Radical ◽  
Cocoa Beans ◽  
Physicochemical Changes ◽  
Roasting Process ◽  
Roasting Time

During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎), total phenolic content (TPC), and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414) and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05) on the response variables except for both TPC and DPPH radical capacity in aqueous extract.

Microwave alkaline roasting-water dissolving process for germanium extraction from zinc oxide dust and its analysis by response surface methodology (RSM)

2017 ◽  
Vol 115 (2) ◽  
pp. 203 ◽  
Author(s):  
Wankun Wang ◽  
Fuchun Wang ◽  
Fanghai Lu
Keyword(s):  
Zinc Oxide ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Microwave Heating ◽  
Heating Temperature ◽  
Process Conditions ◽  
Good Prospect ◽  
Solid Ratio ◽  
Roasting Process ◽  
Optimized Conditions

Microwave alkaline roasting-water dissolving process was proposed to improve the germanium (Ge) extraction from zinc oxide (ZnO) dust. The effects of important parameters were investigated and the process conditions were optimized using response surface methodology (RSM). The Ge extraction is consistent with the linear polynomial model type. Alkali-material ratio, microwave heating temperature and leaching temperature are the significant factors for this process. The optimized conditions are obtained as follows, alkali-material ratio of 0.9 kg/kg, aging time of 1.12 day, microwave heating at 658 K for 10 min, liquid–solid ratio of 4.31 L/kg, leaching temperature at 330 K, leaching time of 47 min with the Ge extraction about 99.38%. It is in consistence with the predictive value of 99.31%. Compared to the existed alkaline roasting process heated by electric furnace in literature, the alkaline roasting temperature and holding time. It shows a good prospect on leaching Ge from ZnO dust with microwave alkaline roasting-water dissolving process.

scholarly journals PERUBAHAN KANDUNGAN POLIFENOL DAN KEASAMAN BIJI KAKAO YANG DIFERMENTASI DENGAN PENAMBAHAN ENZIM KASAR POLIFENOL OKSIDASE DARI PULP KULIT BUAH KAKAO

2018 ◽  
Vol 11 (2) ◽  
pp. 51-58
Author(s):  
P Natsir La Teng ◽  
Muh Ruslan Yunus ◽  
Kalsum Kalsum
Keyword(s):  
Polyphenol Oxidase ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Control Treatment ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Spontaneous Fermentation ◽  
Incubation Periods ◽  
Oxidase Enzyme ◽  
Cocoa Pod Husk

The aims of this research is to investigate changes in polyphenol contents and acidity of cocoabeans which were fermented by adding rough polyphenol oxidase enzymes, and dried by sun-dryingmethod. Enriched with nutrient, the rough enzymes was prepared from cocoa pod husk pulp. Fermentationtimes were varied at 16, 20, 24, 32, 36, 40, 44, and 48 hours, 2whereas the incubation periods of therough enzyme were varied at 24, 36, and 48 hours. Control treatment was also conducted by spontaneousfermentation for five days. Variables studied include polyphenol content, acidity, and reducing sugarcontent of the dried- cocoa beans. Results showed that fermentation by adding the rough polyphenoloxidase enzymes in the fermentation process could reduce polyphenol oxidation and acidification of thecocoa beans, compared to the spontaneous fermentation. This is indicated by the polyphenol contents(2.88-3.88 %), acidity (pH=5.25-6.50), and reducing sugar contents (0.60- 1.12%) of the dried cocoabeans in the fermentation by polyphenol oxidase enzyme addition for the six fermentation times, whilepolyphenol content, acidity (pH), and reducing sugar content of the dried beans were 0.98%, 52, and0.59%, respectively in the spontaneous fermentation.Keywords: cocoa beans, fermentation, polyphenol oksidase, polyphenol content, acidity. reducing sugarcontent

scholarly journals Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 125
Author(s):  
Sriwiang Rittisak ◽  
Ratchanee Charoen ◽  
Natthaya Choosuk ◽  
Wanticha Savedboworn ◽  
Wiboon Riansa-ngawong
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Antioxidant Potential ◽  
Optimal Time ◽  
Process Conditions ◽  
Extraction Temperature ◽  
Polyphenol Content ◽  
Herbal Tea ◽  
Total Polyphenol ◽  
Total Polyphenol Content

The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively.

scholarly journals Inactivation of Polyphenol oxidase with Microwave and Its Influence on Total Polyphenol Content and Antioxidant Activity of Cocoa Beans (Theobroma Cacao L.)

2021 ◽  
Author(s):  
Nurhayati Nurhayati
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Oxidase ◽  
Physicochemical Characterization ◽  
Natural Antioxidants ◽  
Treatment Method ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Theobroma Cacao L

Cocoa beans contain natural antioxidants of polyphenols but its degradation occurs during processing by polyphenol oxidase (PPO) activity. This study aimed to investigate PPO inactivation using the microwave and to evaluate its influence on total polyphenol content (TPC) and antioxidant activity (AA) in cocoa beans. Physicochemical characterization (color, moisture content, temperature, and pH), TPC, AA, PPO activity, and functional groups (FTIR) of samples were analyzed. The results showed that the use of microwave could inactivate PPO, generate TPC and AA higher than control. This indicates that the use of the microwave is more effective and can be used as an alternative treatment method to improve polyphenol cocoa beans

scholarly journals Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 520 ◽  
Author(s):  
Johannes Delgado-Ospina ◽  
Carla Daniela Di Mattia ◽  
Antonello Paparella ◽  
Dino Mastrocola ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Principal Component ◽  
Great Variability ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Average Decrease ◽  
Colony Forming Units ◽  
Almost All ◽  
Lactobacillus Spp ◽  
Reducing Properties

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 103 colony forming units per gram (CFU g−1), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 104 CFU g−1. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg−1DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg−1DFW; tyramine: n.d. ÷ 26.5 mg kg−1DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.

Intelligent work-situation fault diagnosis and fault-tolerant system for the shaft-furnace roasting process

2007 ◽  
Vol 221 (6) ◽  
pp. 843-855 ◽  
Author(s):  
Tianyou Chai ◽  
Fenghua Wu ◽  
Jinliang Ding ◽  
Chun-Yi Su
Keyword(s):  
Control System ◽  
Fault Tolerance ◽  
Fault Diagnosis ◽  
Shaft Furnace ◽  
Process Conditions ◽  
Case Based Reasoning ◽  
Level Control ◽  
Work Situation ◽  
Roasting Process ◽  
Tolerance Control

During roasting in a shaft furnace (used for the deoxidizing roasting of ore), work-situation faults (WSFs) arise as a result of variations in process conditions and off-spec operation. These work-situation faults can be potentially disastrous and can lead to a total collapse of the control system if they are not detected and diagnosed in time. Furthermore, by their very nature they have to be distinguished from the results addressed by existing methods of diagnosis and tolerance control. This paper presents an innovative work-situation fault diagnosis (WSFD) and fault-tolerance control (FTC) strategy for a control system where a combination of neural networks, expert system, and case-based reasoning is used. As such, a system is established that consists of a magnetic tube recovery rate (MTRR) prediction model, a work-situation fault diagnosis unit, and a fault-tolerance controller. The proposed system diagnoses imminent work-situation faults, and then the fault-tolerance controller adjusts the set-points of the control loops. The outputs of the lower-level control system track the modified set-points, which makes the process deviate gradually from work-situation faults with an acceptable product quality. The proposed system has been applied to the shaft-furnace roasting process in the largest minerals processing factory in China and has reduced the frequency of all work-situation faults by more than 50 per cent, with the ratio of furnace operation increased by 2.98 per cent. It has been proven to provide many benefits to the factory.

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