ArticleAntioxidants (Basel, Switzerland)2019
In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed.
- Ultrasound-assisted modification of physicochemical, functional, and sensory properties in camel milk chocolate.Food chemistry: X · 2026Article
- Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity.Frontiers in nutrition · 2025Article
- Role and mechanism of molecular hydrogen in the treatment of Parkinson's diseases.Frontiers in neuroscience · 2025Review
- Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction.Antioxidants (Basel, Switzerland) · 2025Article
- Exploring the Bioactive Potential of Moroccan Lemon Grass (Molecules (Basel, Switzerland) · 2024Article
- Exploiting residual cocoa biomass to extract advanced materials as building blocks for manufacturing nanoparticles aimed at alleviating formation-induced oxidative stress on human dermal fibroblasts.Nanoscale advances · 2024Article
- Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.Foods (Basel, Switzerland) · 2024Article
- Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity uponFood chemistry: X · 2024Article
- Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems.Current research in food science · 2024Article
- Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
- Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.Journal of agricultural and food chemistry · 2023Article
- Article
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- Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.Molecules (Basel, Switzerland) · 2023Article
- Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Molecules (Basel, Switzerland) · 2023Article
- Effect of Cocoa Roasting on Chocolate Polyphenols Evolution.Antioxidants (Basel, Switzerland) · 2023Article
- Inversion Theory Leveling as a New Methodological Approach to Antioxidant Thermodynamics: A Case Study on Phenol.Antioxidants (Basel, Switzerland) · 2023Article
- Bioactive Properties of Extracts fromMolecules (Basel, Switzerland) · 2022Article
- Mater-Bi/Brewers' Spent Grain Biocomposites-Novel Approach to Plant-Based Waste Filler Treatment by Highly Efficient Thermomechanical and Chemical Methods.Materials (Basel, Switzerland) · 2022Article
- Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy.Antioxidants (Basel, Switzerland) · 2021Article
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Abstract
Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH
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