Mostrar el registro sencillo del ítem

dc.contributor.authorRazola-Díaz, María del Carmen
dc.contributor.authorAznar-Ramos, María José
dc.contributor.authorVerardo, Vito
dc.contributor.authorMelgar-Locatelli, Sonia
dc.contributor.authorCastilla-Ortega, María Estela 
dc.contributor.authorRodríguez-Pérez, Celia
dc.date.accessioned2023-06-05T07:20:47Z
dc.date.available2023-06-05T07:20:47Z
dc.date.created2023-06-02
dc.date.issued2023-03-14
dc.identifier.citationRazola-Díaz MdC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants. 2023; 12(3):716. https://doi.org/10.3390/antiox12030716es_ES
dc.identifier.urihttps://hdl.handle.net/10630/26771
dc.description.abstractCocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.es_ES
dc.description.sponsorshipThis study was funded by Grant PID2020-114374RB-I00 funded by MCIN/AEI/10.13039/501100011033 (to C.R.-P. and E.C-O.) and Junta de Andalucía-Consejería de Universidad, Investigación e Innovación—Proyect P21_00777. Partial funding for open access charge: Universidad de Málagaes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCacao -- Composición -- Aspectos nutricionaleses_ES
dc.subjectAlimentos -- Contenido de mineraleses_ES
dc.subject.otherCocoa powderes_ES
dc.subject.otherPhenolic compoundses_ES
dc.subject.otherMethylxanthineses_ES
dc.subject.otherProcyanidinses_ES
dc.subject.otherAntioxidant activityes_ES
dc.titleExploring the nutritional composition and bioactive compounds in different cocoa powderses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.centroFacultad de Psicología y Logopediaes_ES
dc.identifier.doi10.3390/antiox12030716
dc.rights.ccAtribución 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


Ficheros en el ítem

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Atribución 4.0 Internacional
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución 4.0 Internacional