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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

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dc.contributor.author Quelal-Vásconez, Maribel Alexandra es_ES
dc.contributor.author Lerma-García, María Jesús es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Arnau-Bonachera, Alberto es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.date.accessioned 2021-09-03T03:34:23Z
dc.date.available 2021-09-03T03:34:23Z
dc.date.issued 2020-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/171331
dc.description.abstract [EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with predictions for methylxanthines (R-P(Z) 0.819-0.813 and RMSEP 0.068-0.022%, and bias 0.005 and 0.007 for theobromine and caffeine, respectively) and for flavanols (R-P(Z) 0.830-0.824; RMSEP 8.160-7.430% and bias - 1.440 and -1.034 for catechin and epicatechin, respectively). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry. es_ES
dc.description.sponsorship The authors would like to acknowledge the financial support of the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). M. A. Quelal thanks the Ministry of Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant. Olam Food Ingredients Company is aknowledged for proving part of the cocoa samples used in the study. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science & Technology (Online) es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Cocoa powder es_ES
dc.subject Methylxanthines es_ES
dc.subject Flavanols es_ES
dc.subject HPLC es_ES
dc.subject Near-infrared spectroscopy es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2019.108598 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTC-2016-5241-2/ES/Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.description.bibliographicCitation Quelal-Vásconez, MA.; Lerma-García, MJ.; Pérez-Esteve, É.; Arnau-Bonachera, A.; Barat Baviera, JM.; Talens Oliag, P. (2020). Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT - Food Science & Technology (Online). 117:1-8. https://doi.org/10.1016/j.lwt.2019.108598 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2019.108598 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 117 es_ES
dc.identifier.eissn 1096-1127 es_ES
dc.relation.pasarela S\389424 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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