Academic Journal
From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility ; De los granos de cacao transformados controlados al chocolate: propiedades bioactivas, perfil metabolómico y bioaccesibilidad in vitro
| العنوان: | From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility ; De los granos de cacao transformados controlados al chocolate: propiedades bioactivas, perfil metabolómico y bioaccesibilidad in vitro |
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| المؤلفون: | Becerra L.D., Quintanilla-Carvajal M.X., Escobar S., Ruiz Pardo R.Y. |
| بيانات النشر: | Food Chemistry |
| سنة النشر: | 2024 |
| المجموعة: | Repositorio Universidad de La Sabana |
| مصطلحات موضوعية: | Caffeine, Cocoa, Flavonoids, Linear transformations, Phenols, Bioaccessibility, Bioactive compounds |
| الوصف: | 12 páginas ; This study aimed to characterize the changes in bioactive compounds associated with health benefits during the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion. Flavan-3-ols (catechin, epicatechin), methylxanthines (theobromine, caffeine), total phenolic content, antioxidant activity, and metabolomic fingerprint were analyzed. The results indicated that processing stages led to a general decrease in bioactive compound content, attributed to factors such as temperature, pH, and diffusive phenomena. Roasting and chocolate processing particularly affected epicatechin and caffeine contents. In vitro digestion released compounds in response to enzymatic activity and system conditions, with a significant release of amino acids and peptides in the intestinal phase. Catechin and theobromine exhibited higher effective bioaccessibility. The antioxidant activity mirrored the quantification of individual compounds. This research provides valuable insights into the dynamic changes of chemical compounds in cocoa matrices throughout the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion. © 2023 Elsevier Ltd ; Este estudio tuvo como objetivo caracterizar los cambios en los compuestos bioactivos asociados con beneficios para la salud durante la transformación de las semillas de cacao en chocolate y la digestión gastrointestinal in vitro. Se analizaron flavan-3-oles (catequina, epicatequina), metilxantinas (teobromina, cafeína), contenido fenólico total, actividad antioxidante y huella metabolómica. Los resultados indicaron que las etapas de procesamiento condujeron a una disminución general en el contenido de compuestos bioactivos, atribuida a factores como la temperatura, el pH y los fenómenos de difusión. El tostado y el procesamiento del chocolate afectaron particularmente los contenidos de epicatequina y cafeína. La digestión in vitro liberó compuestos en respuesta a la actividad enzimática y a las condiciones del sistema, con una liberación ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | Food Chemistry, Volume 433, 1 February 2024, 137321; 3088146; http://hdl.handle.net/10818/62326 |
| DOI: | 10.1016/j.foodchem.2023.137321 |
| الاتاحة: | http://hdl.handle.net/10818/62326 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85170415778&doi=10.1016%2fj.foodchem.2023.137321&partnerID=40&md5=b90203a890a1b46e44048c94f3e91dc5 https://doi.org/10.1016/j.foodchem.2023.137321 |
| Rights: | Attribution-NonCommercial-NoDerivatives 4.0 Internacional ; http://creativecommons.org/licenses/by-nc-nd/4.0/ ; openAccess |
| رقم الانضمام: | edsbas.28408A6A |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2023.137321 |
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