| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology |
| Autor/-in: | Pedan, Vasilisa Fischer, Norbert Bernath, Konrad Hühn, Tilo Rohn, Sascha |
| DOI: | 10.1016/j.foodchem.2016.07.094 |
| Erschienen in: | Food Chemistry |
| Band(Heft): | 214 |
| Seite(n): | 523 |
| Seiten bis: | 532 |
| Erscheinungsdatum: | 2017 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0308-8146 |
| Sprache: | Englisch |
| Schlagwörter: | Antioxidant capacity; Chocolate manufacturing process; Oligomeric proanthocyanidins; Antioxidants; Cacao; Chocolate; Polyphenols; Proanthocyanidins |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Cocoa beans are a well-known source of antioxidant polyphenols. Especially individual oligomeric proanthocyanidins demonstrated a significant contribution to the total antioxidant activity of cocoa compared to monomeric compounds. An NP-HPLC-online-DPPH assay was developed for separating the homologous series of oligomeric proanthocyanidins and the simultaneous assessment of their antioxidant capacity in relation to the degree of polymerization (DP). The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity. The sum of the total proanthocyanidin content (∑ DP1-DP13) decreased from 30mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in the final chocolate. The antioxidant capacity decreased accordingly from 25mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/7060 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Pedan, V., Fischer, N., Bernath, K., Hühn, T., & Rohn, S. (2017). Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry, 214, 523–532. https://doi.org/10.1016/j.foodchem.2016.07.094
Pedan, V. et al. (2017) ‘Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology’, Food Chemistry, 214, pp. 523–532. Available at: https://doi.org/10.1016/j.foodchem.2016.07.094.
V. Pedan, N. Fischer, K. Bernath, T. Hühn, and S. Rohn, “Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology,” Food Chemistry, vol. 214, pp. 523–532, 2017, doi: 10.1016/j.foodchem.2016.07.094.
PEDAN, Vasilisa, Norbert FISCHER, Konrad BERNATH, Tilo HÜHN und Sascha ROHN, 2017. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry. 2017. Bd. 214, S. 523–532. DOI 10.1016/j.foodchem.2016.07.094
Pedan, Vasilisa, Norbert Fischer, Konrad Bernath, Tilo Hühn, and Sascha Rohn. 2017. “Determination of Oligomeric Proanthocyanidins and Their Antioxidant Capacity from Different Chocolate Manufacturing Stages Using the NP-HPLC-Online-DPPH Methodology.” Food Chemistry 214: 523–32. https://doi.org/10.1016/j.foodchem.2016.07.094.
Pedan, Vasilisa, et al. “Determination of Oligomeric Proanthocyanidins and Their Antioxidant Capacity from Different Chocolate Manufacturing Stages Using the NP-HPLC-Online-DPPH Methodology.” Food Chemistry, vol. 214, 2017, pp. 523–32, https://doi.org/10.1016/j.foodchem.2016.07.094.
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