Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study

Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study

Raw chocolate, produced with unroasted cocoa beans, is a novel food product. In this study, phenolics and alkaloids present in the soluble and insoluble-bound forms were identified and quantified by UPLC. The antioxidant activity was investigated by ABTS, DPPH, ORAC, and FRAP assays. Formulations wi...

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Bibliographic Details
Main Authors: Natália Vicente de Rezende Mudenuti, Adriano Costa de Camargo, Fereidoon Shahidi, Tiago Bervelieri Madeira, Elisa Yoko Hirooka, Maria Victória Eiras Grossmann
Format: Article
Language:English
Published: Elsevier 2018-11-01
Series:Journal of Functional Foods
Subjects:
Unroasted cocoa
Processing effects
Bioactive compounds
UPLC-PDA
Methylxanthines
Phenolic profile
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461830522X

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http://www.sciencedirect.com/science/article/pii/S175646461830522X

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