کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132524 1492052 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk
ترجمه فارسی عنوان
ترکیبات بیولوژیکی در ژنوتیپهای مکزیکی از کوتیلدون کاکائو و پوسته
کلمات کلیدی
ژنوتایپ های کاکائو، تئوباریم، فلاونوئیدها، آنتی اکسیدان، عصاره فنل بازیافت
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- The phenolic profile of 25 cocoa genotypes from Mexican gene bank was examined.
- RIM105, MO31, MO33 and INI 10 showed the highest concentrations of phenols.
- The commercial mix showed a lower concentration of phenols and antioxidant activity.
- Epicatechin remained in the fermented analyzed cotyledons in high concentrations.
- The fermented cocoa husks are a rich source of bioactive compounds and fiber.

A characterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was carried out. From five different extraction methods commonly used for phenols, extraction with acidified methanol-water was chosen as the best to quantify the concentrations of theobromine and individual phenols in cocoa beans. High concentrations of individual and total phenols were found for genotypes native to Mexico (like RIM105, M031, and M033) or from Peru and Ecuador (INI10), but not the commercial mix (CAF), and were directly associated with their antioxidant activities. Despite the loss of some theobromine and phenols during fermentation, epicatechin remained in the fermented cotyledon in high concentrations. This study could help promote the commercialization of Mexican genotypes of cocoa and reports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compounds and fiber, as novel functional extracts for use in food formulation or for nutraceutical purposes.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 831-839
نویسندگان
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