Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

Detalhes bibliográficos
Autor(a) principal: Leite, Paula Bacelar
Data de Publicação: 2013
Outros Autores: Maciel, Leonardo Fonseca, Opretzka, Luiza Carolina França, Soares, Sérgio Eduardo, 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/16695
Resumo: p. 244-250
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spelling Leite, Paula BacelarMaciel, Leonardo FonsecaOpretzka, Luiza Carolina FrançaSoares, Sérgio EduardoBispo, Eliete da SilvaLeite, Paula BacelarMaciel, Leonardo FonsecaOpretzka, Luiza Carolina FrançaSoares, Sérgio EduardoBispo, Eliete da Silva2014-12-02T19:31:49Z2014-12-02T19:31:49Z20131413-7054http://repositorio.ufba.br/ri/handle/ri/16695v. 37, n. 3p. 244-250The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in cocoa mass did not vary among cultivars with values ranging from 23.95mg g-1 to 25.03mg g-1. Chocolates made from non resistant cultivars showed higher total phenolic compounds (19.11mg g-1) than SR162 and PH16 with 16.08mg g-1 and 15.46mg g-1, respectively. Epicatechin had higher content than catechin and the levels of these two compounds were higher in SR162. There were significant differences among samples of cocoa mass analyzed for caffeine. Chocolate made from SR162 had the highest amount of monomeric compounds due to its high concentration of catechin and epicatechin. The chocolate sample with the highest antioxidant activity was the SR162, followed by non resistant blend and PH16, showing relationship between the antioxidant activity and monomeric phenolics content.Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2014-11-25T12:06:37Z No. of bitstreams: 1 Paula Bacelar Leite.pdf: 122466 bytes, checksum: 1093392df6ab68dbdd43054a24a3cfc1 (MD5)Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2014-12-02T19:31:49Z (GMT) No. of bitstreams: 1 Paula Bacelar Leite.pdf: 122466 bytes, checksum: 1093392df6ab68dbdd43054a24a3cfc1 (MD5)Made available in DSpace on 2014-12-02T19:31:49Z (GMT). No. of bitstreams: 1 Paula Bacelar Leite.pdf: 122466 bytes, checksum: 1093392df6ab68dbdd43054a24a3cfc1 (MD5) Previous issue date: 2013http://dx.doi.org/10.1590/S1413-70542013000300007reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAFunctional foodTheobromineCaffeineEpicatechinCatechinPhenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivarsCiência e Agrotecnologiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrasilinfo:eu-repo/semantics/openAccessengORIGINALPaula Bacelar Leite.pdfPaula Bacelar Leite.pdfapplication/pdf122466https://repositorio.ufba.br/bitstream/ri/16695/1/Paula%20Bacelar%20Leite.pdf1093392df6ab68dbdd43054a24a3cfc1MD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/16695/2/license.txtff6eaa8b858ea317fded99f125f5fcd0MD52TEXTPaula Bacelar Leite.pdf.txtPaula Bacelar Leite.pdf.txtExtracted texttext/plain30358https://repositorio.ufba.br/bitstream/ri/16695/3/Paula%20Bacelar%20Leite.pdf.txt146937ec7cd268ad43ea2fbdf29f7c2dMD53ri/166952022-07-05 14:03:43.132oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:43Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
dc.title.alternative.pt_BR.fl_str_mv Ciência e Agrotecnologia
title Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
spellingShingle Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
Leite, Paula Bacelar
Functional food
Theobromine
Caffeine
Epicatechin
Catechin
title_short Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
title_full Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
title_fullStr Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
title_full_unstemmed Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
title_sort Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
author Leite, Paula Bacelar
author_facet Leite, Paula Bacelar
Maciel, Leonardo Fonseca
Opretzka, Luiza Carolina França
Soares, Sérgio Eduardo
Bispo, Eliete da Silva
author_role author
author2 Maciel, Leonardo Fonseca
Opretzka, Luiza Carolina França
Soares, Sérgio Eduardo
Bispo, Eliete da Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Leite, Paula Bacelar
Maciel, Leonardo Fonseca
Opretzka, Luiza Carolina França
Soares, Sérgio Eduardo
Bispo, Eliete da Silva
Leite, Paula Bacelar
Maciel, Leonardo Fonseca
Opretzka, Luiza Carolina França
Soares, Sérgio Eduardo
Bispo, Eliete da Silva
dc.subject.por.fl_str_mv Functional food
Theobromine
Caffeine
Epicatechin
Catechin
topic Functional food
Theobromine
Caffeine
Epicatechin
Catechin
description p. 244-250
publishDate 2013
dc.date.issued.fl_str_mv 2013
dc.date.accessioned.fl_str_mv 2014-12-02T19:31:49Z
dc.date.available.fl_str_mv 2014-12-02T19:31:49Z
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/16695
dc.identifier.issn.none.fl_str_mv 1413-7054
dc.identifier.number.pt_BR.fl_str_mv v. 37, n. 3
identifier_str_mv 1413-7054
v. 37, n. 3
url http://repositorio.ufba.br/ri/handle/ri/16695
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.publisher.country.fl_str_mv Brasil
dc.source.pt_BR.fl_str_mv http://dx.doi.org/10.1590/S1413-70542013000300007
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
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instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
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reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
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