Obtention and characterization of Phenolic Extracts from different cocoa sources

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dc.contributor.authorNadia Ortega
dc.contributor.authorAlba Macia
dc.contributor.authorNeus Angles
dc.contributor.authorJose-Ramon Morello
dc.contributor.authorMaria Jose Motilva
dc.contributor.authorMaria Paz Romero
dc.contributor.authorJordi Reguant
dc.date.accessioned2014-04-24T10:49:07Z
dc.date.available2014-04-24T10:49:07Z
dc.date.issued2008
dc.description.abstractThe aim of this study was to evaluate several cocoa sources to obtain a rich phenol extract for use as an ingredient in the food industry. Two types of phenolic extracts, complete and purified, from different cocoa sources (beans, nibs, liquor, and cocoa powder) were investigated. UPLC-MS/MS was used to identify and quantify the phenolic composition of the extracts, and the Folin-Ciocaiteu and vanillin assays were used to determine the total phenolic and flavan-3-ol contents, respectively. The DPPH and ORAC assays were used to measure their antioxidant activity. The results of the analysis of the composition of the extracts revealed that the major fraction was procyanidins, followed by flavones and phenolic acids. From the obtained results, the nib could be considered the most interesting source for obtaining a rich phenolic cocoa extract because of its rich phenolic profile content and high antioxidant activity in comparison with the other cocoa sources.en_US
dc.identifier.citationJ. Agric. Food Chem. 2008, 56:9621-9627en_US
dc.identifier.urihttp://hdl.handle.net/123456789/535
dc.language.isoenen_US
dc.subjectAntioxidant activityen_US
dc.subjectcocoa sourcesen_US
dc.subjectphenolic compounden_US
dc.subjectDPPHen_US
dc.subjectORACen_US
dc.subjectUPLC-MS/MSen_US
dc.titleObtention and characterization of Phenolic Extracts from different cocoa sourcesen_US
dc.typeArticleen_US

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