Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation

Detalhes bibliográficos
Autor(a) principal: Oliveira, Cassiane da Silva
Data de Publicação: 2011
Outros Autores: Maciel, Leonardo Fonseca, Miranda, Maria da Pureza Spínola, Bispo, Eliete da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://repositorio.ufba.br/ri/handle/ri/16283
Resumo: Texto completo: acesso restrito. p. 1094-1102
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spelling Oliveira, Cassiane da SilvaMaciel, Leonardo FonsecaMiranda, Maria da Pureza SpínolaBispo, Eliete da SilvaOliveira, Cassiane da SilvaMaciel, Leonardo FonsecaMiranda, Maria da Pureza SpínolaBispo, Eliete da Silva2014-10-03T19:04:55Z20110007-070Xhttp://repositorio.ufba.br/ri/handle/ri/16283v. 113, n. 9Texto completo: acesso restrito. p. 1094-1102Purpose – Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four samples of organically and conventionally cultivated cocoa from the south area of Bahia for their composition of phenolics, flavonoids and their antioxidant activity. Design/methodology/approach – Non-fermented beans, fermented beans, roasted nibs and cocoa liquor were analyzed using spectrophotometry. Findings – In general, the samples that contained a higher level of phenolics and flavonoids were the roasted nibs and the non-fermented samples in both cultivation systems. The fermented beans and the liquor contained a lower level. Practical implications – The relationship between the concentration of total phenols and the capacity to “mop up” free radicals from the cocoa extracts appears to be highly significant. The extracts with a higher concentration of phenols also show higher antioxidant activity (non-fermented beans extracts and organically and conventionally cultivated nibs). Originality/value – This work brings an important contribution in the field of agriculture at a time when organic systems of cultivation are an alternative to the conventional system and that pollutes the environment and produces food that contains quantities of chemical contaminants that can damage the health of the consumer. The comparison in phenolic compounds content, flavonoids and antioxidant activity in organic and conventional systems is original and of great importance, showing that the ecological cropping systems are less harmful to the environment and promote improvements to the chemical composition of foods.Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2014-04-15T13:33:03Z No. of bitstreams: 1 Cassiane da Silva Oliveira.pdf: 76717 bytes, checksum: 01f180277612c4eb38b3e0a253e65eef (MD5)Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2014-10-03T19:04:55Z (GMT) No. of bitstreams: 1 Cassiane da Silva Oliveira.pdf: 76717 bytes, checksum: 01f180277612c4eb38b3e0a253e65eef (MD5)Made available in DSpace on 2014-10-03T19:04:55Z (GMT). No. of bitstreams: 1 Cassiane da Silva Oliveira.pdf: 76717 bytes, checksum: 01f180277612c4eb38b3e0a253e65eef (MD5) Previous issue date: 2011http://dx.doi.org/ 10.1108/00070701111174550reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBACocoaOrganic cocoaPhenolicsAntioxidant activityFlavonoidsHealth foodsPhenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivationBritish Food Journalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10000-01-01info:eu-repo/semantics/openAccessengORIGINALCassiane da Silva Oliveira.pdfCassiane da Silva Oliveira.pdfapplication/pdf76717https://repositorio.ufba.br/bitstream/ri/16283/1/Cassiane%20da%20Silva%20Oliveira.pdf01f180277612c4eb38b3e0a253e65eefMD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/16283/2/license.txt0d4b811ef71182510d2015daa7c8a900MD52TEXTCassiane da Silva Oliveira.pdf.txtCassiane da Silva Oliveira.pdf.txtExtracted texttext/plain29921https://repositorio.ufba.br/bitstream/ri/16283/3/Cassiane%20da%20Silva%20Oliveira.pdf.txtcad09fcc15bf88036a9fa67823158010MD53ri/162832022-07-05 14:03:37.767oai:repositorio.ufba.br:ri/16283VGVybW8gZGUgTGljZW4/YSwgbj9vIGV4Y2x1c2l2bywgcGFyYSBvIGRlcD9zaXRvIG5vIFJlcG9zaXQ/cmlvIEluc3RpdHVjaW9uYWwgZGEgVUZCQS4KCiBQZWxvIHByb2Nlc3NvIGRlIHN1Ym1pc3M/byBkZSBkb2N1bWVudG9zLCBvIGF1dG9yIG91IHNldSByZXByZXNlbnRhbnRlIGxlZ2FsLCBhbyBhY2VpdGFyIAplc3NlIHRlcm1vIGRlIGxpY2VuP2EsIGNvbmNlZGUgYW8gUmVwb3NpdD9yaW8gSW5zdGl0dWNpb25hbCBkYSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkYSBCYWhpYSAKbyBkaXJlaXRvIGRlIG1hbnRlciB1bWEgYz9waWEgZW0gc2V1IHJlcG9zaXQ/cmlvIGNvbSBhIGZpbmFsaWRhZGUsIHByaW1laXJhLCBkZSBwcmVzZXJ2YT8/by4gCkVzc2VzIHRlcm1vcywgbj9vIGV4Y2x1c2l2b3MsIG1hbnQ/bSBvcyBkaXJlaXRvcyBkZSBhdXRvci9jb3B5cmlnaHQsIG1hcyBlbnRlbmRlIG8gZG9jdW1lbnRvIApjb21vIHBhcnRlIGRvIGFjZXJ2byBpbnRlbGVjdHVhbCBkZXNzYSBVbml2ZXJzaWRhZGUuCgogUGFyYSBvcyBkb2N1bWVudG9zIHB1YmxpY2Fkb3MgY29tIHJlcGFzc2UgZGUgZGlyZWl0b3MgZGUgZGlzdHJpYnVpPz9vLCBlc3NlIHRlcm1vIGRlIGxpY2VuP2EgCmVudGVuZGUgcXVlOgoKIE1hbnRlbmRvIG9zIGRpcmVpdG9zIGF1dG9yYWlzLCByZXBhc3NhZG9zIGEgdGVyY2Vpcm9zLCBlbSBjYXNvIGRlIHB1YmxpY2E/P2VzLCBvIHJlcG9zaXQ/cmlvCnBvZGUgcmVzdHJpbmdpciBvIGFjZXNzbyBhbyB0ZXh0byBpbnRlZ3JhbCwgbWFzIGxpYmVyYSBhcyBpbmZvcm1hPz9lcyBzb2JyZSBvIGRvY3VtZW50bwooTWV0YWRhZG9zIGVzY3JpdGl2b3MpLgoKIERlc3RhIGZvcm1hLCBhdGVuZGVuZG8gYW9zIGFuc2Vpb3MgZGVzc2EgdW5pdmVyc2lkYWRlIGVtIG1hbnRlciBzdWEgcHJvZHU/P28gY2llbnQ/ZmljYSBjb20gCmFzIHJlc3RyaT8/ZXMgaW1wb3N0YXMgcGVsb3MgZWRpdG9yZXMgZGUgcGVyaT9kaWNvcy4KCiBQYXJhIGFzIHB1YmxpY2E/P2VzIHNlbSBpbmljaWF0aXZhcyBxdWUgc2VndWVtIGEgcG9sP3RpY2EgZGUgQWNlc3NvIEFiZXJ0bywgb3MgZGVwP3NpdG9zIApjb21wdWxzP3Jpb3MgbmVzc2UgcmVwb3NpdD9yaW8gbWFudD9tIG9zIGRpcmVpdG9zIGF1dG9yYWlzLCBtYXMgbWFudD9tIGFjZXNzbyBpcnJlc3RyaXRvIAphbyBtZXRhZGFkb3MgZSB0ZXh0byBjb21wbGV0by4gQXNzaW0sIGEgYWNlaXRhPz9vIGRlc3NlIHRlcm1vIG4/byBuZWNlc3NpdGEgZGUgY29uc2VudGltZW50bwogcG9yIHBhcnRlIGRlIGF1dG9yZXMvZGV0ZW50b3JlcyBkb3MgZGlyZWl0b3MsIHBvciBlc3RhcmVtIGVtIGluaWNpYXRpdmFzIGRlIGFjZXNzbyBhYmVydG8uCg==Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:37Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
dc.title.alternative.pt_BR.fl_str_mv British Food Journal
title Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
spellingShingle Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
Oliveira, Cassiane da Silva
Cocoa
Organic cocoa
Phenolics
Antioxidant activity
Flavonoids
Health foods
title_short Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
title_full Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
title_fullStr Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
title_full_unstemmed Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
title_sort Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
author Oliveira, Cassiane da Silva
author_facet Oliveira, Cassiane da Silva
Maciel, Leonardo Fonseca
Miranda, Maria da Pureza Spínola
Bispo, Eliete da Silva
author_role author
author2 Maciel, Leonardo Fonseca
Miranda, Maria da Pureza Spínola
Bispo, Eliete da Silva
author2_role author
author
author
dc.contributor.author.fl_str_mv Oliveira, Cassiane da Silva
Maciel, Leonardo Fonseca
Miranda, Maria da Pureza Spínola
Bispo, Eliete da Silva
Oliveira, Cassiane da Silva
Maciel, Leonardo Fonseca
Miranda, Maria da Pureza Spínola
Bispo, Eliete da Silva
dc.subject.por.fl_str_mv Cocoa
Organic cocoa
Phenolics
Antioxidant activity
Flavonoids
Health foods
topic Cocoa
Organic cocoa
Phenolics
Antioxidant activity
Flavonoids
Health foods
description Texto completo: acesso restrito. p. 1094-1102
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2014-10-03T19:04:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufba.br/ri/handle/ri/16283
dc.identifier.issn.none.fl_str_mv 0007-070X
dc.identifier.number.pt_BR.fl_str_mv v. 113, n. 9
identifier_str_mv 0007-070X
v. 113, n. 9
url http://repositorio.ufba.br/ri/handle/ri/16283
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv http://dx.doi.org/ 10.1108/00070701111174550
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
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