Chemical and biological properties of cocoa beans affected by processing: A review
NA Febrianto, S Wang, F Zhu - Critical Reviews in Food Science …, 2022 - Taylor & Francis
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are
a popular ingredient of confectionery. Cocoa beans contain various chemicals that …
a popular ingredient of confectionery. Cocoa beans contain various chemicals that …
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
B Urbańska, D Derewiaka, A Lenart… - European Food Research …, 2019 - Springer
Chocolate is one of the most desired confectionery products in the world. Its production
technology includes a series of processes conducted in appropriate conditions of the …
technology includes a series of processes conducted in appropriate conditions of the …
Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world
B Urbańska, J Kowalska - Antioxidants, 2019 - mdpi.com
The polyphenol content of cocoa beans and the products derived from them, depend on the
regions in which they are grown and the processes to which they are subjected, especially …
regions in which they are grown and the processes to which they are subjected, especially …
Optimization of Ultrasonic-Assisted Extraction of Major Phenolic Compounds from Olive Leaves (Olea europaea L.) Using Response Surface Methodology
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and
luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized …
luteolin-4′-O-glucoside (L4OG), as the major phenolics from olive leaves, was optimized …
Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
DRA Muhammad, D Praseptiangga, D Van de Walle… - Food Chemistry, 2017 - Elsevier
Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly
the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and …
the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and …
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …
roasting process is critical because it develops the aroma and flavor, changing the beans' …
Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids
OA Lessa, NS Reis, SGF Leite, MLE Gutarra… - Food science and …, 2018 - Springer
During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used
for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state …
for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state …
Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential
Noncommunicable diseases, the leading cause of mortality around the world, are
responsible for approximately 75% of premature adult deaths (ages 30–69). To tackle this …
responsible for approximately 75% of premature adult deaths (ages 30–69). To tackle this …
Cocoa polyphenols in oxidative stress: Potential health implications
MA Martín, S Ramos - Journal of Functional Foods, 2016 - Elsevier
Oxidative stress has been related to the pathogenesis of chronic diseases. Therefore,
prevention of these pathologies by avoiding the damaging effects of free radicals and …
prevention of these pathologies by avoiding the damaging effects of free radicals and …
Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?
I Salvador, AP Massarioli, APS Silva… - Journal of the …, 2019 - Wiley Online Library
BACKGROUND Cocoa exhibits high content of phenolic compounds, among which trans‐
resveratrol stands out, associated with several bioactive activities such as antioxidant …
resveratrol stands out, associated with several bioactive activities such as antioxidant …