Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system

Biotecnia ◽

10.18633/biotecnia.v22i1.1159 ◽

2019 ◽

Vol 22 (1) ◽

pp. 117-125

Author(s):

Liliana Maribel Pérez-Perez ◽

Carmen Lizette Del Toro Sánchez ◽

Esteban Sánchez Chavez ◽

Ricardo Iván González Vega ◽

Aline Reyes Díaz ◽

...

Keyword(s):

Phenolic Compounds ◽

Phaseolus Vulgaris ◽

Antioxidant Capacity ◽

Phenolic Content ◽

The Body ◽

Gastrointestinal System ◽

Antioxidant Compounds ◽

Phaseolus Vulgaris L ◽

In Vitro Bioaccessibility

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

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Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9022405 ◽

2010 ◽

Vol 58 (3) ◽

pp. 1732-1740 ◽

Cited By ~ 8

Author(s):

Carla Maria Wolbang ◽

Davinder Pal Singh ◽

Stephen Richard Sykes ◽

Jennifer Kay McInerney ◽

Anthony Richard Bird ◽

...

Keyword(s):

Antioxidant Capacity ◽

Carotene Content ◽

In Vitro Bioaccessibility ◽

Β Carotene

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Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy

Plant Foods for Human Nutrition ◽

10.1007/s11130-020-00855-7 ◽

2020 ◽

Vol 75 (4) ◽

pp. 608-613 ◽

Cited By ~ 1

Author(s):

Quinatzin Yadira Zafra-Rojas ◽

Blanca Edelia González-Martínez ◽

Nelly del Socorro Cruz-Cansino ◽

Manuel López-Cabanillas ◽

Ángela Suárez-Jacobo ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Rubus Fruticosus ◽

In Vitro Bioaccessibility

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Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b04406 ◽

2015 ◽

Vol 63 (43) ◽

pp. 9572-9582 ◽

Cited By ~ 18

Author(s):

Natalia S. Podio ◽

Rebeca López-Froilán ◽

Esther Ramirez-Moreno ◽

Lidwina Bertrand ◽

María V. Baroni ◽

...

Keyword(s):

Antioxidant Capacity ◽

Regression Trees ◽

Boosted Regression Trees ◽

In Vitro Bioaccessibility ◽

Soluble Coffee

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Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz040.fs07-04-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Kathryn Racine ◽

Brian Wiersema ◽

Andrew Lee ◽

Laura Griffin ◽

Lauren Essenmacher ◽

...

Keyword(s):

Degree Of Polymerization ◽

Control Treatment ◽

Cocoa Bean ◽

Cocoa Beans ◽

Cocoa Powder ◽

Funding Sources ◽

Food Research ◽

The Impact

Abstract Objectives Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols that undergo processing steps, to enhance sensory characteristics. Although it is widely accepted that preservation of native cocoa flavanols is critical for retaining bioactivity, it is possible that reactions occurring throughout cocoa processing may generate compounds with novel activities, potentially preserving or enhancing bioactivity. Our objective was to evaluate the impact of fermentation and roasting on levels of flavanols and bioactivity of cocoa. Methods Combinations of fermentation and roasting parameters were employed via a controlled laboratory fermentation model system and roasting operation. Cocoa powders were produced from unfermented cocoa beans using different treatments representing extremes of fermentation and roasting. Cocoa beans were fermented in a simulated pulp media for 168 h. Fermentation and roasting temperatures varied depending on treatment group. Further processing (winnowing, grinding, pressing) produced cocoa powders for each treatment. Extracts were made from the final beans and powders. Total polyphenols were quantified by the Folin-Ciocalteu assay. HILIC UPLC-MS/MS was employed to analyze flavanols based on their degree of polymerization (DP). Results Fermentation and roasting contributed to losses of native flavanols. Total polyphenol levels and individual flavanols (DP 1–10) were approximately 27–90% lower in hot fermented/hot roasted cocoa powder and approximately 11–54% lower in cool fermented/cool roasted cocoa powder when compared to the unfermented/unroasted (control) treatment. Hot roasting had the most significant impact on flavanol degradation. There was also a direct relationship between increasing flavanol concentration in cocoa powder and DP. Conclusions Compared to fermentation, roasting demonstrated a more significant impact on flavanol degradation and composition among cocoa bean treatments. Further research in vitro and in vivo is being performed currently to determine whether these process-induced flavanol losses correlate with reduced anti-obesity and anti-inflammatory activities. Funding Sources This work was supported by the Agriculture and Food Research Initiative (AFRI) of the US Department of Agriculture.

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