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

AUTOR(ES)

Silva, Elias Nascimento da, Ramos, Danilo da Cruz, Menezes, Lígia Miranda, Souza, Alexilda Oliveira de, Lannes, Suzana Caetano da Silva, Silva, Marcondes viana da

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2014-12

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.

Documentos Relacionados

• Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing
• Mineral Nutrients and Plant-Fungal Interaction in Cocoa Trees (Theobroma cacao L.)
• Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)
• Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
• Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars