Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

This study aimed to determine the thermophysical properties and antioxidant capacity of buriti pulp with concentrations of 7, 9, 11, 13, and 15 °Brix. Total solids and moisture content were determined in an oven, and the specific mass was determined by the pycnometer method, while the specific heat, thermal diffusivity, and thermal conductivity were obtained using the KD2 Pro thermal properties analyzer. The antioxidant capacity was determined by the 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. At high concentrations, total solids and specific mass increased while moisture content decreased, and the soluble solids concentration did not influence specific heat, thermal diffusivity, and thermal conductivity. The antioxidant capacity of buriti pulps ranged from 0.07 to 10.45 μmol Trolox/g sample for the ABTS method and from 293.77 to 411.46 μmol Trolox/g sample for the DPPH method.

Influence of buriti pulp (Mauritia Flexuosa L.) concentration on thermophysical properties and antioxidant capacity

Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects.

Abstract Osmotic dehydration (OD) is one of the commonly used methods for preservation of red beetroot. However, it is a time-consuming process and microbial contamination may occur, resulting in flavor deterioration and market value reduction of products. The present study was aimed to verify whether pulsed pressure osmotic dehydration (PPOD), a newly developed non-thermal food process method can accelerate the impregnation efficiency, improve the quality of final products, and explore the mechanism involved. Results indicated that pulsed pressure of 250 kPa effectively improved the mass transfer of OD process and the following drying process. The Weibull model could describe the drying kinetics very well. The hardness of red beetroot decreased significantly (p < 0.05) during OD process and remained stable after drying process. In addition, the PPOD and constant pressure treatments could preserve the surface color. Preserved beetroots under the pulsed pressure of 250 kPa obtained the highest score on overall acceptability, indicating it was preferred for preserved red beetroot. In conclusion, PPOD was an efficient, economical, and sustainable impregnation method for red beetroot, and these results can serve as a theoretical underpinning for analyzing the involving mechanism and exploring the excellent control parameters of impregnation process in the PPOD food processing.

Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot

Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects

Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits.

Sandra Casimiro-Gonzales

Papers

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits.