Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying

Autor:	Benjamín Alberto Rojano, Farid Chejne, Say Ramírez, Andrés Felipe Alzate-Arbelaez, Edgar Rincón, Jader Alean
Přispěvatelé:	Microbiota
Rok vydání:	2020
Předmět:	In situ Cell staining Chromatography Chemistry Polyphenol General Chemical Engineering Oxidation Polyphenols Microwave drying Physical and Theoretical Chemistry Cocoa beans
Zdroj:	Drying Technology. 40:559-570
ISSN:	1532-2300 0737-3937
Popis:	Digital In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content was analyzed by using some analytical techniques such as Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). To study the oxidation process in-situ, an innovative methodology was proposed based on the counting of the coloring of the polyphenols contained in the parenchyma cells of the cocoa beans (cotyledon). The level of coloration in the inner zone and the surface of the dried cocoa beans showed that degradation of polyphenol compounds during the drying does not obey to a transport mechanism (diffusion), but in-situ oxidative processes. Ciencias Exactas y Naturales
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::458695b393d64d7829e9a07a9e3ccc0e https://doi.org/10.1080/07373937.2020.1817933 Zobrazit plný text záznamu