ArticleAntioxidants (Basel, Switzerland)2020
Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis.
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 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed, 19 citations in OpenAlex.
- Sustainable Valorization of Avocado By-Products: Green Extraction of Phenolics with NaDES and Their Use in Fresh-Cut Fruit Preservation.Foods (Basel, Switzerland) · 2026Article
- Article
- Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric-Chemometric Approach.Foods (Basel, Switzerland) · 2024Article
- Extraction of phenolic compounds fromFrontiers in nutrition · 2024Article
- Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Food technology and biotechnology · 2023Article
- Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans.Molecules (Basel, Switzerland) · 2023Article
- Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders.Antioxidants (Basel, Switzerland) · 2023Article
- Probiotics-FermentedInternational journal of molecular sciences · 2023Article
- Volatile Variation ofMolecules (Basel, Switzerland) · 2022Article
- Antioxidants in Cocoa.Antioxidants (Basel, Switzerland) · 2020Article
- Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 3 countries.
Funding
Abstract
Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, this work aimed to establish a food-grade and suitable procedure for the recovery of polyphenols from cocoa beans avoiding the degreasing process. The results showed that ultrasound for 30 min with particle sample size < 0.18 mm changed the microstructure of the cell, thus increasing the diffusion pathway of polyphenols and avoiding the degreasing process. The effect of temperature, pH, and concentration of ethanol and solute on the extraction of polyphenols was evaluated. Through a 2
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Registered trials
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