| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7587161 | Food Chemistry | 2017 | 10 Pages |
Abstract
The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity. The sum of the total proanthocyanidin content (â DP1-DP13) decreased from 30Â mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 6Â mg epicatechin equivalents per gram in the final chocolate. The antioxidant capacity decreased accordingly from 25Â mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 4Â mg/g in the final chocolate product.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vasilisa Pedan, Norbert Fischer, Konrad Bernath, Tilo Hühn, Sascha Rohn,