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 Pedan^a ; ^{vasilisa.pedan@zhaw.ch" class="auth_mail" title="E-mail the corresponding author} ; Norbert Fischer^a ; Konrad Bernath^a ; Tilo Hü ; hn^a ; Sascha Rohn^b
• 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

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">Cocoa proanthocyanidins were tracked during the chocolate manufacturing process.

dd><dt class="label">•dt><dd>

d="p0010">The antioxidant capacity was assessed simultaneously using the NP-HPLC-online-DPPH.

dd><dt class="label">•dt><dd>

d="p0015">The highest impact on the polyphenol profile occurs during fermentation.

dd><dt class="label">•dt><dd>

d="p0020">The highest impact on polyphenol degradation occurs during roasting process.

dd><dt class="label">•dt><dd>

d="p0025">Higher oligomeric proanthocyanidins possess a high antioxidant activity.

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