Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
| Autor: | Pau Talens, María Jesús Lerma-García, A. Arnau-Bonachera, Édgar Pérez-Esteve, Maribel Alexandra Quelal-Vásconez, José M. Barat |
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| Přispěvatelé: | UCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Producción Científica UCH 2020 |
| Rok vydání: | 2020 |
| Předmět: |
Cocoa powder
TECNOLOGIA DE ALIMENTOS Food - Quality PRODUCCION ANIMAL High-performance liquid chromatography Flavanols chemistry.chemical_compound Near-infrared spectroscopy medicine Cocoa Methylxanthines Theobromine Chromatography Alimentos - Análisis Catechin Reflectivity Cocoa Powders Alimentos - Control de calidad chemistry Cacao Food - Analysis HPLC Caffeine Food Science medicine.drug |
| Zdroj: | CEU Repositorio Institucional Fundación Universitaria San Pablo CEU (FUSPCEU) RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| Popis: | [EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with predictions for methylxanthines (R-P(Z) 0.819-0.813 and RMSEP 0.068-0.022%, and bias 0.005 and 0.007 for theobromine and caffeine, respectively) and for flavanols (R-P(Z) 0.830-0.824; RMSEP 8.160-7.430% and bias - 1.440 and -1.034 for catechin and epicatechin, respectively). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry. The authors would like to acknowledge the financial support of the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). M. A. Quelal thanks the Ministry of Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant. Olam Food Ingredients Company is aknowledged for proving part of the cocoa samples used in the study. |
| Databáze: | OpenAIRE |
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