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dc.creatorBatista, Nádia Nara-
dc.creatorAndrade, Dayana Pereira de-
dc.creatorRamos, Cíntia Lacerda-
dc.creatorDias, Disney Ribeiro-
dc.creatorSchwan, Rosane Freitas-
dc.identifier.citationBATISTA, N. N. et al. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Research International, Barking, v. 90, p. 313-319, Dec. 2016.pt_BR
dc.description.abstractThe total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p < 0.05) TPC (47.17–57.16 mg GAE/g) and TAC (1.66–2.33 mM TE/g and 8.86–11.35 mM TE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30–26.05 mg GAE/g, 0.24–1.17 mM TE/g and 1.29–4.83 mM TE/g for TPC, DPPH and ABTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (R2cal > 0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate.pt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectTotal phenolic compoundspt_BR
dc.subjectPLS analysispt_BR
dc.subjectAtividade antioxidantept_BR
dc.subjectCompostos fenólicos totaispt_BR
dc.subjectAnálise PLSpt_BR
dc.titleAntioxidant capacity of cocoa beans and chocolate assessed by FTIRpt_BR
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