Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology
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- 作者：Vasilisa Pedana ; vasilisa.pedan@zhaw.ch" class="auth_mail" title="E-mail the corresponding author ; Norbert Fischera ; Konrad Bernatha ; Tilo Hü ; hna ; Sascha Rohnb
- 关键词：Chocolate manufacturing process ; Oligomeric proanthocyanidins ; Antioxidant capacity
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：523-532
- 全文大小：891 K
文摘
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Cocoa proanthocyanidins were tracked during the chocolate manufacturing process.
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The antioxidant capacity was assessed simultaneously using the NP-HPLC-online-DPPH.
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The highest impact on the polyphenol profile occurs during fermentation.
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The highest impact on polyphenol degradation occurs during roasting process.
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Higher oligomeric proanthocyanidins possess a high antioxidant activity.