Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)

Detalhes bibliográficos
Autor(a) principal: Silva,Elias Nascimento da
Data de Publicação: 2014
Outros Autores: Ramos,Danilo da Cruz, Menezes,Lígia Miranda, Souza,Alexilda Oliveira de, Lannes,Suzana Caetano da Silva, Silva,Marcondes viana da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016
Resumo: Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products. However, it is necessary to use complementary methods, such as HPLC, to quantify the phenolic compounds of this by-product.
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spelling Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)bioactive phytochemicalscocoaby-product usechemical compositionCocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products. However, it is necessary to use complementary methods, such as HPLC, to quantify the phenolic compounds of this by-product.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016Food Science and Technology v.34 n.4 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6447info:eu-repo/semantics/openAccessSilva,Elias Nascimento daRamos,Danilo da CruzMenezes,Lígia MirandaSouza,Alexilda Oliveira deLannes,Suzana Caetano da SilvaSilva,Marcondes viana daeng2015-01-30T00:00:00Zoai:scielo:S0101-20612014000400016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-01-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
title Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
spellingShingle Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
Silva,Elias Nascimento da
bioactive phytochemicals
cocoa
by-product use
chemical composition
title_short Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
title_full Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
title_fullStr Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
title_full_unstemmed Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
title_sort Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
author Silva,Elias Nascimento da
author_facet Silva,Elias Nascimento da
Ramos,Danilo da Cruz
Menezes,Lígia Miranda
Souza,Alexilda Oliveira de
Lannes,Suzana Caetano da Silva
Silva,Marcondes viana da
author_role author
author2 Ramos,Danilo da Cruz
Menezes,Lígia Miranda
Souza,Alexilda Oliveira de
Lannes,Suzana Caetano da Silva
Silva,Marcondes viana da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,Elias Nascimento da
Ramos,Danilo da Cruz
Menezes,Lígia Miranda
Souza,Alexilda Oliveira de
Lannes,Suzana Caetano da Silva
Silva,Marcondes viana da
dc.subject.por.fl_str_mv bioactive phytochemicals
cocoa
by-product use
chemical composition
topic bioactive phytochemicals
cocoa
by-product use
chemical composition
description Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products. However, it is necessary to use complementary methods, such as HPLC, to quantify the phenolic compounds of this by-product.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6447
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.4 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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