Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

被引：5

作者：

Zzaman, Wahidu ^{[1
,2
]}

Bhat, R. ^{[2
]}

Abedin, Md. Zainul ^{[2
]}

Yang, Tajul A. ^{[2
]}

机构：

[1] Shahjalal Univ Sci & Technol, Dept Food Engn & Tea Technol, Sylhet 3114, Bangladesh

[2] Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, George Town 11800, Malaysia

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2013年 / 19卷 / 06期

关键词：

cocoa bean; superheated steam roasting; conventional roasting; phenolic compound; antioxidant properties; THEOBROMA-CACAO; POLYPHENOLS; (-)-EPICATECHIN; BIOAVAILABILITY; (+)-CATECHIN; CHOCOLATE; EXTRACT; QUALITY;

D O I：

10.3136/fstr.19.949

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250 degrees C for 10 - 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p < 0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p < 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.

引用

页码：949 / 956

页数：8

共 39 条

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