The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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MDPI
2023
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| Online Access: | https://hdl.handle.net/20.500.12955/2247 https://doi.org/10.3390/antiox9020146 |
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| author | Fernández Romero, Editha Chavez Quintana, Segundo G. Siche, Raúl Castro Alayo, Efraín M. Cardenas Toro, Fiorella P. |
| author_browse | Cardenas Toro, Fiorella P. Castro Alayo, Efraín M. Chavez Quintana, Segundo G. Fernández Romero, Editha Siche, Raúl |
| author_facet | Fernández Romero, Editha Chavez Quintana, Segundo G. Siche, Raúl Castro Alayo, Efraín M. Cardenas Toro, Fiorella P. |
| author_sort | Fernández Romero, Editha |
| collection | Repositorio INIA |
| description | Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (𝑘) and activation energy (𝐸𝑎) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation. |
| format | Artículo |
| id | INIA2247 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INIA22472025-01-15T16:38:34Z The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa Fernández Romero, Editha Chavez Quintana, Segundo G. Siche, Raúl Castro Alayo, Efraín M. Cardenas Toro, Fiorella P. Roasting Catechin Epicatechin Total phenolic content Criollo cocoa Kinetic https://purl.org/pe-repo/ocde/ford#4.01.06 Roasting Tostado Catechin Catequina Phenolic content Contenido fenólico Theobroma cacao Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (𝑘) and activation energy (𝐸𝑎) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation. This research was funded by Project N°16808-2016/PROYECTO-CACAO, of the Programa Nacional de Innovación Agraria (PNIA) of the Instituto Nacional de Innovación Agraria of the Peruvian Government, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, and the Pontificia Universidad Católica del Perú. 2023-08-11T14:40:08Z 2023-08-11T14:40:08Z 2020-02-02 info:eu-repo/semantics/article Fernández-Romero, E.; Chavez-Quintana, S. G.; Siche, R.; Castro-Alayo, E. M.; & Cardenas-Toro, F. P. (2020). The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa. Antioxidants, 9(2), 146. doi: 10.3390/antiox9020146 2076-3921 https://hdl.handle.net/20.500.12955/2247 https://doi.org/10.3390/antiox9020146 eng urn:issn:2076-3921 Antioxidants Desarrollo de un cultivo iniciador para incrementar la eficiencia en el proceso de fermentación de cacao criollo nativo (Teobroma cacao L.), en la Asociación de Productores Cafetaleros y Cacaoteros – APROCAM de Amazonas info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ application/pdf application/pdf MDPI CH Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | Roasting Catechin Epicatechin Total phenolic content Criollo cocoa Kinetic https://purl.org/pe-repo/ocde/ford#4.01.06 Roasting Tostado Catechin Catequina Phenolic content Contenido fenólico Theobroma cacao Fernández Romero, Editha Chavez Quintana, Segundo G. Siche, Raúl Castro Alayo, Efraín M. Cardenas Toro, Fiorella P. The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title | The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title_full | The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title_fullStr | The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title_full_unstemmed | The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title_short | The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa |
| title_sort | kinetics of total phenolic content and monomeric flavan 3 ols during the roasting process of criollo cocoa |
| topic | Roasting Catechin Epicatechin Total phenolic content Criollo cocoa Kinetic https://purl.org/pe-repo/ocde/ford#4.01.06 Roasting Tostado Catechin Catequina Phenolic content Contenido fenólico Theobroma cacao |
| url | https://hdl.handle.net/20.500.12955/2247 https://doi.org/10.3390/antiox9020146 |
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