ArticleAntioxidants (Basel, Switzerland)2020
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 36 citations in OpenAlex.
- Changes of polyphenols and antioxidants of arabica coffee varieties during roasting.Frontiers in nutrition · 2023Article
- Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates.Molecules (Basel, Switzerland) · 2021Article
- From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.Foods (Basel, Switzerland) · 2021Review
- Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties.Antioxidants (Basel, Switzerland) · 2021Article
- Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Heliyon · 2021Article
- Antioxidants in Cocoa.Antioxidants (Basel, Switzerland) · 2020Article
- Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis.Antioxidants (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02-0.10 min
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