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José Luis Ríos - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties of polyphenol-rich Cocoa products industrially processed
Food Research International, 2010Co-Authors: Guillermo Schinella, Susana M. Mosca, Elena Cienfuegos-jovellanos, María Angeles Pasamar, Begoña Muguerza, Daniel Ramón, José Luis RíosAbstract:Abstract Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining Cocoa products. In the present study, a process for obtaining polyphenol-rich Cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw Cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich Cocoa products obtained from the natural polyphenol-rich Cocoa Cake. Using different protocols, we have obtained three Cocoa extracts with high polyphenol content, namely extracts A (167 mg/g), B (374 mg/g) and C (787 mg/g). The scavenging capacity of the extracts was measured as their ability to bleach the stable radicals DPPH and ABTS + while their antioxidant effect was evaluated with the FRAP assay. The results for A, B and C in the DPPH test expressed as Trolox equivalent (μmol)/mg dry weight of extract were 0.2, 1.4 and 3.0, respectively; in the ABTS test the results were 1.0, 4.7 and 9.8. The antioxidant capacity expressed as ascorbic acid equivalent (μmol)/mg dry weight of each product were 17.2, 76.1 and 207.7, respectively. The scavenging properties of Cocoa powder against the superoxide anion, H 2 O 2 , HClO, and peroxynitrite were also determined. The IC 50 (μg/mL) values in the hypoxanthine/xanthine oxidase test were 77.5, 12.3 and 10.3, for A, B and C, respectively, while as an HOCl scavenger the IC 50 (μg/mL) values were 225.4, 73.2 and 21.5. As a peroxynitrite anion scavenger, only extract C had a relevant effect, with IC 50 (μg/mL) values of 76.1 or 110.0 in the absence or presence of bicarbonate. None of the extracts tested showed activity in the hydrogen peroxide test, but B and C significantly increased the deoxyribose degradation in the absence of ascorbate. Likewise, none of the extracts inhibited the ferrous or copper chelating activity at 100 μg/mL, but they inhibited the lipid peroxidation in brain homogenates and human plasma through non-enzymatic generation systems, with extract C giving the best IC 50 (μg/mL) values: 17.4 and 8.1 against lipid peroxidation in brain homogenates and human plasma, respectively. In conclusion, if the extractive protocol is well characterized, defined and optimized, Cocoa could constitute a source of polyphenols for enriching foods, nutraceuticals and alimentary supplements.
Guillermo Schinella - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties of polyphenol-rich Cocoa products industrially processed
Food Research International, 2010Co-Authors: Guillermo Schinella, Susana M. Mosca, Elena Cienfuegos-jovellanos, María Angeles Pasamar, Begoña Muguerza, Daniel Ramón, José Luis RíosAbstract:Abstract Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining Cocoa products. In the present study, a process for obtaining polyphenol-rich Cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw Cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich Cocoa products obtained from the natural polyphenol-rich Cocoa Cake. Using different protocols, we have obtained three Cocoa extracts with high polyphenol content, namely extracts A (167 mg/g), B (374 mg/g) and C (787 mg/g). The scavenging capacity of the extracts was measured as their ability to bleach the stable radicals DPPH and ABTS + while their antioxidant effect was evaluated with the FRAP assay. The results for A, B and C in the DPPH test expressed as Trolox equivalent (μmol)/mg dry weight of extract were 0.2, 1.4 and 3.0, respectively; in the ABTS test the results were 1.0, 4.7 and 9.8. The antioxidant capacity expressed as ascorbic acid equivalent (μmol)/mg dry weight of each product were 17.2, 76.1 and 207.7, respectively. The scavenging properties of Cocoa powder against the superoxide anion, H 2 O 2 , HClO, and peroxynitrite were also determined. The IC 50 (μg/mL) values in the hypoxanthine/xanthine oxidase test were 77.5, 12.3 and 10.3, for A, B and C, respectively, while as an HOCl scavenger the IC 50 (μg/mL) values were 225.4, 73.2 and 21.5. As a peroxynitrite anion scavenger, only extract C had a relevant effect, with IC 50 (μg/mL) values of 76.1 or 110.0 in the absence or presence of bicarbonate. None of the extracts tested showed activity in the hydrogen peroxide test, but B and C significantly increased the deoxyribose degradation in the absence of ascorbate. Likewise, none of the extracts inhibited the ferrous or copper chelating activity at 100 μg/mL, but they inhibited the lipid peroxidation in brain homogenates and human plasma through non-enzymatic generation systems, with extract C giving the best IC 50 (μg/mL) values: 17.4 and 8.1 against lipid peroxidation in brain homogenates and human plasma, respectively. In conclusion, if the extractive protocol is well characterized, defined and optimized, Cocoa could constitute a source of polyphenols for enriching foods, nutraceuticals and alimentary supplements.
Marina Venturini Copetti - One of the best experts on this subject based on the ideXlab platform.
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Occurrence of ochratoxin A in Cocoa by-products and determination of its reduction during chocolate manufacture
Inglaterra, 2015Co-Authors: Marina Venturini Copetti, Beatriz T. Iamanaka, Efraim P, Marta Hiromi TaniwakiAbstract:This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of Cocoa (shell, nibs, liquor, butter, Cake and Cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in Cocoa by-products, the highest levels of ochratoxin A were found in the shell, Cocoa powder and Cocoa Cake. The Cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted Cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the Cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. (C) 2012 Elsevier Ltd. All rights reserved.136110010
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Cocoa mycobiota : fungi and mycotoxins from Cocoa until chocolate
2014Co-Authors: Marina Venturini CopettiAbstract:Resumo: O Brasil se encontra entre os maiores produtores mundiais de cacau. Parte da sua produção é destinada à exportação, principalmente após passar por algum processamento industrial, e o restante se destina ao consumo interno. A qualidade obtida ao final do processamento do cacau depende de uma ampla variedade de fatores, dentre os quais os microrganismos desempenham um papel fundamental. A presença de fungos é observada em várias fases do processamento, o que além do aspecto deteriorativo representa um perigo toxicológico devido a possibilidade de síntese de micotoxinas. Na presente tese são apresentados os resultados sobre a presença de fungos, ocratoxina A e aflatoxinas em um total de 494 amostras de cacau analisadas em diferentes fases do processamento. A maior quantidade e diversidade de fungos foi encontrada em amostras coletadas durante o processamento na fazenda, especialmente durante a secagem e estocagem das amêndoas. Foram isolados 1132 espécies potencialmente toxigênicas do gênero Aspergillus: A. flavus, A. parasiticus, A. niger, A. carbonarius e grupo dos A. ochraceus. Com relação à presença de micotoxinas, as amostras da secagem e estocagem foram as que apresentaram maiores níveis de ocratoxina A e aflatoxinas na fazenda, enquanto que nas amostras coletadas em indústrias processadoras de cacau os maiores níveis de ocratoxina A foram detectados na casca, torta e cacau em pó e os de aflatoxina, nos nibs e liquor. Nas amostras de chocolate observou-se uma relação direta entre a quantidade de cacau no produto e os níveis de aflatoxinas e ocratoxina A, sendo estes maiores em chocolate em pó e chocolate meio amargo. Também foram conduzidos experimentos para avaliar as condições que afetam a produção de ocratoxina A no cacau por A. carbonarius. Foi observado que, diante da presença de inóculo, a produção de ocratoxina A já ocorre durante a fermentação. Os níveis de ocratoxina A foram menores quando sementes de cacau com polpa integral foram fermentadas durante 6 dias em caixas, se comparados aos obtidos com sementes parcialmente despolpadas e conduzidas à secagem sem prévia fermentação. Os resultados em geral mostraram a existência de uma grande diversidade de fungos, muitos dos quais toxigênicos, durante o processamento do cacau e a inter-relação de fatores intrínsecos, ambientais e de processamento pareceram determinar a ocorrência ou não de micotoxinasAbstract: Brazil is one of the biggest Cocoa producing countries. Part of its production is exported, mainly after undergoing some industrial processing, and the other supplies the internal market. The quality of the final Cocoa product depends on several factors, and microorganisms play an important role on this. Investigations have demonstrated the presence of filamentous fungi in many processing stages. Besides the spoilage potential, those are a cause for concern from the toxicological aspect, since mycotoxins may be produced. This thesis presents the results concerning the presence of fungi, ochratoxin A and aflatoxins in a total of 494 Cocoa samples collected at different processing stages, from farm to market. The greatest occurrence and the major diversity of fungi were found in samples collected during the drying and storage of the beans on the farm. A total of 1132 potentially toxigenic fungi were isolated, belonging to the species A. flavus, A. parasiticus A. niger, A. ochraceus group and A. carbonarius. Regarding the presence of mycotoxins, samples collected during drying and storage presented the highest ochratoxin A and aflatoxin levels amongst samples collected at farm. During industrialization, the most contaminated products were the Cocoa shell, Cocoa Cake and Cocoa Cake with respect to ochratoxin A. The aflatoxin levels were higher in the nibs and liquor. A direct correlation between the amount of Cocoa in the product and the ochratoxin A level in the chocolate was observed. Dark chocolate and powdered commercial Cocoa were the most contaminated samples. An additional experiment was carried out to evaluate the conditions affecting ochratoxin A production by A. carbonarius in Cocoa on the farm. It was observed that ochratoxin A production could start during fermentation if toxigenic fungi were present, and lower ochratoxin levels were found when the integral beans were fermented during 6 days in box if compared to those with pulp partially removed and submitted to drying fermentation. In general, during Cocoa processing, a wide variety of fungi was found, some of these toxigenic. Intrinsic, environmental and processing factors acting together seemed to determine the production of mycotoxins in coco
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Occurrence of ochratoxin A in Cocoa by-products and determination of its reduction during chocolate manufacture
Food chemistry, 2012Co-Authors: Marina Venturini Copetti, Beatriz T. Iamanaka, Melanie A. Nester, Priscilla Efraim, Marta Hiromi TaniwakiAbstract:This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of Cocoa (shell, nibs, liquor, butter, Cake and Cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in Cocoa by-products, the highest levels of ochratoxin A were found in the shell, Cocoa powder and Cocoa Cake. The Cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted Cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the Cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing.
Begoña Muguerza - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties of polyphenol-rich Cocoa products industrially processed
Food Research International, 2010Co-Authors: Guillermo Schinella, Susana M. Mosca, Elena Cienfuegos-jovellanos, María Angeles Pasamar, Begoña Muguerza, Daniel Ramón, José Luis RíosAbstract:Abstract Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining Cocoa products. In the present study, a process for obtaining polyphenol-rich Cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw Cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich Cocoa products obtained from the natural polyphenol-rich Cocoa Cake. Using different protocols, we have obtained three Cocoa extracts with high polyphenol content, namely extracts A (167 mg/g), B (374 mg/g) and C (787 mg/g). The scavenging capacity of the extracts was measured as their ability to bleach the stable radicals DPPH and ABTS + while their antioxidant effect was evaluated with the FRAP assay. The results for A, B and C in the DPPH test expressed as Trolox equivalent (μmol)/mg dry weight of extract were 0.2, 1.4 and 3.0, respectively; in the ABTS test the results were 1.0, 4.7 and 9.8. The antioxidant capacity expressed as ascorbic acid equivalent (μmol)/mg dry weight of each product were 17.2, 76.1 and 207.7, respectively. The scavenging properties of Cocoa powder against the superoxide anion, H 2 O 2 , HClO, and peroxynitrite were also determined. The IC 50 (μg/mL) values in the hypoxanthine/xanthine oxidase test were 77.5, 12.3 and 10.3, for A, B and C, respectively, while as an HOCl scavenger the IC 50 (μg/mL) values were 225.4, 73.2 and 21.5. As a peroxynitrite anion scavenger, only extract C had a relevant effect, with IC 50 (μg/mL) values of 76.1 or 110.0 in the absence or presence of bicarbonate. None of the extracts tested showed activity in the hydrogen peroxide test, but B and C significantly increased the deoxyribose degradation in the absence of ascorbate. Likewise, none of the extracts inhibited the ferrous or copper chelating activity at 100 μg/mL, but they inhibited the lipid peroxidation in brain homogenates and human plasma through non-enzymatic generation systems, with extract C giving the best IC 50 (μg/mL) values: 17.4 and 8.1 against lipid peroxidation in brain homogenates and human plasma, respectively. In conclusion, if the extractive protocol is well characterized, defined and optimized, Cocoa could constitute a source of polyphenols for enriching foods, nutraceuticals and alimentary supplements.
Susana M. Mosca - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties of polyphenol-rich Cocoa products industrially processed
Food Research International, 2010Co-Authors: Guillermo Schinella, Susana M. Mosca, Elena Cienfuegos-jovellanos, María Angeles Pasamar, Begoña Muguerza, Daniel Ramón, José Luis RíosAbstract:Abstract Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining Cocoa products. In the present study, a process for obtaining polyphenol-rich Cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw Cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich Cocoa products obtained from the natural polyphenol-rich Cocoa Cake. Using different protocols, we have obtained three Cocoa extracts with high polyphenol content, namely extracts A (167 mg/g), B (374 mg/g) and C (787 mg/g). The scavenging capacity of the extracts was measured as their ability to bleach the stable radicals DPPH and ABTS + while their antioxidant effect was evaluated with the FRAP assay. The results for A, B and C in the DPPH test expressed as Trolox equivalent (μmol)/mg dry weight of extract were 0.2, 1.4 and 3.0, respectively; in the ABTS test the results were 1.0, 4.7 and 9.8. The antioxidant capacity expressed as ascorbic acid equivalent (μmol)/mg dry weight of each product were 17.2, 76.1 and 207.7, respectively. The scavenging properties of Cocoa powder against the superoxide anion, H 2 O 2 , HClO, and peroxynitrite were also determined. The IC 50 (μg/mL) values in the hypoxanthine/xanthine oxidase test were 77.5, 12.3 and 10.3, for A, B and C, respectively, while as an HOCl scavenger the IC 50 (μg/mL) values were 225.4, 73.2 and 21.5. As a peroxynitrite anion scavenger, only extract C had a relevant effect, with IC 50 (μg/mL) values of 76.1 or 110.0 in the absence or presence of bicarbonate. None of the extracts tested showed activity in the hydrogen peroxide test, but B and C significantly increased the deoxyribose degradation in the absence of ascorbate. Likewise, none of the extracts inhibited the ferrous or copper chelating activity at 100 μg/mL, but they inhibited the lipid peroxidation in brain homogenates and human plasma through non-enzymatic generation systems, with extract C giving the best IC 50 (μg/mL) values: 17.4 and 8.1 against lipid peroxidation in brain homogenates and human plasma, respectively. In conclusion, if the extractive protocol is well characterized, defined and optimized, Cocoa could constitute a source of polyphenols for enriching foods, nutraceuticals and alimentary supplements.