Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?

Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?

BACKGROUND Cocoa exhibits high content of phenolic compounds, among which trans‐resveratrol stands out, associated with several bioactive activities such as antioxidant properties. Chocolate contains reduced amounts of these bioactive compounds due to losses during the production process. Therefore,...

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Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 99; no. 1; pp. 83 - 89
Main Authors: Salvador, Izabela, Massarioli, Adna P, Silva, Anna PS, Malaguetta, Heloísa, Melo, Priscilla S, Alencar, Severino M
Format: Journal Article
Language:English
Published: Chichester, UK John Wiley & Sons, Ltd 15-01-2019
John Wiley and Sons, Limited
Subjects:
Alkalizing
Antioxidants
Antioxidants - chemistry
Bioactive compounds
Biological activity
Cacao - chemistry
Chemical compounds
Chocolate
Chocolate - analysis
Cocoa
cocoa products
Cooking
Deactivation
Fermentation
Food Handling - methods
Food processing
Food production
High temperature
HPLC
Industrial production
Optimization
Organic chemistry
Phenolic compounds
Phenols
Phenols - chemistry
Plant Extracts - chemistry
Powder
reactive oxygen species
Resveratrol
Resveratrol - chemistry
Roasting
Seeds - chemistry
stilbenes
Superoxide
stilbenes
cocoa products
HPLC
reactive oxygen species
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Summary:BACKGROUND Cocoa exhibits high content of phenolic compounds, among which trans‐resveratrol stands out, associated with several bioactive activities such as antioxidant properties. Chocolate contains reduced amounts of these bioactive compounds due to losses during the production process. Therefore, this study aimed to assess changes in total phenolic content, and specifically trans‐resveratrol, as well as changes in the antioxidant activity of cocoa and its products during industrial production of chocolate. RESULTS A total of ten different cocoa products were analyzed. The processes of fermentation and roasting caused significant loss of total phenolic compounds and antioxidant activity. The high temperature of roasting had a major influence on this loss (71% for total phenolic compounds and 53–77% for antioxidant activity), except for trans‐resveratrol. The trans‐resveratrol content formed after fermentation (9.8 μg kg−1) showed little variation during the processes, and it was detected in higher concentrations both in natural (11.4 μg kg−1) and in alkalized cocoa powder (13.5 μg kg−1). Alkalization of cocoa products led to loss of capacity of deactivating superoxide radical. CONCLUSION These findings contribute to the optimization of the production process of chocolate and other food products containing cocoa and its derivatives, aiming to better preserve their bioactive compounds. © 2018 Society of Chemical Industry
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ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9146