Characterization of volatile compounds in Criollo,Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China

The volatile composition of cocoa from 16 accessions covering three different morphogenetic groups, namely, Criollo, Forastero, and Trinitario, was investigated. Fifty-three compounds were profiled using HS-SPME-GC-MS, and the number of volatiles per accession was found to be significantly associated with the morphogenetic groups. Volatile assemblages differed significantly among Criollo, Forastero, and Trinitario groups (ANOSIM, R = 0.715, p = 0.001). The differences in the volatile compounds of the three morphogenetic groups were essentially quantitative, and only a few compounds were found exclusively specific to a certain group, mainly in Trinitario. Moreover, the volatile compounds differed from these morphogenetic groups, which revealed complex interactions between them, including participation in the same biosynthetic pathways. Principal component analysis revealed that Trinitario cocoa had high contents of furfuryl alcohol, 3-carene, 2-pentanol, 1-pentanol, 2,3-butanediol, 2-heptanol, and benzyl acetate. Criollo cocoa contained high amounts of α-limonene, β-caryophyllene, β-myrcene, α-phellandrene, β-linalool, and acetic acid. Forastero cocoa also exhibited high contents of 3-methylbutanoic acid, 2-(2-butoxyethoxy) ethanol, anethole, and 2,4-pentanediol. However, the volatile compound pattern detected in Forastero cocoa was inconsistent. Volatile profiling of cocoa by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.     

Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)

ABSTRACT: Four bean varieties ( Phaseolus vulgaris L.) (white kidney, red pinto, Swedish brown, and black kidney) and their hull fractions were extracted with 80% acetone and evaluated for their phenolic contents and antiradical activities. Total phenolic content of bean hulls and whole seed extracts ranged from 6.7 to 270 and 4.9 to 93.6 mg/g extract as catechin equivalents, respectively. Trolox equivalent antioxidant capacity (TEAC) assay revealed that the antioxidant capacity of red, brown, and black whole seed extracts was in the same order of magnitude with little variation. TEAC values of red and brown whole seed extracts were superior to that of black whole seed extract. On the basis of the total phenolic content and TEAC values, it can be deduced that colored beans possess superior antioxidative activity compared with white beans. The hydrogen peroxide scavenging capacity of different bean extracts ranged from 58% to 67% at 50 ppm and 65% to 76% at 100 ppm. The corresponding superoxide radical scavenging capacity was 24% to 29% at 50 ppm and 53% to 60% at 100 ppm. The 2,2–diphenyl-1–picrylhydrazyl (DPPH) radical scavenging capacity of black bean whole seed extracts was 22% at 50 ppm, whereas the other extracts showed 100% scavenging of this radical at both 50 and 100 ppm levels. The hydroxyl radical scavenging capacities of the bean extracts at 50 and 100 ppm were 12% to 29% and 32% to 49%, respectively. All extracts used prevented human low-density lipoprotein (LDL) cholesterol oxidation by 61.4% to 99.9% at 2 to 50 ppm level as catechin equivalents.     

Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time

ABSTRACT: An association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds ( Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's biological value for the sensorial attributes of chocolate in a standard commercial roast.     

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety,Growing Region,and Processing Operations: A Review

Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.     

Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

In the Southeast European and Mediterranean regions, consumption of various alcoholic beverages in the form of plain and aromatized spirits and liqueurs is an important part of traditional local gastronomy. Especially herbal spirits and liquors are widely spread and consumed. The objective of this study was to evaluate the potential of using cocoa raw materials (cocoa beans, cocoa nibs or cocoa liquor) in order to enhance the bioactive profile of traditional herbal liqueur, and to produce an appealing cocoa-flavoured alcoholic beverage. Therefore, the polyphenolic profile, antioxidative and sensory properties of herbal liquors containing the macerated cocoa raw materials were monitored during 6 months, in order to evaluate the kinetics of cocoa polyphenols release and optimise the maceration procedure for obtaining the best cocoa-enriched herbal spirit. Compared to plain herbal liquor without the additions, the obtained herbal liqueurs exhibited significantly higher content of polyphenolic antioxidants. Among the used cocoa raw materials for the maceration, cocoa nibs were evaluated as the best source of polyphenolic compounds (herbal liqueur containing cocoa nibs, 3,081.82 mg GAE/L), followed by cocoa liquor (1,897.73 mg GAE/L) and cocoa beans (1,358.64 mg GAE/L). Prolonged maceration time (up to 6 months) resulted with an increase in the content of polyphenolic compounds and the antioxidant capacity of herbal liqueurs. Herbal liqueurs containing the cocoa raw materials of bigger particle size (cocoa beans and cocoa nibs) exhibited better sensory properties (overall acceptability and chocolate-like flavour) than herbal liqueur containing cocoa liquor.     

Antioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extracts

Dill (Anethum graveolens L.) have been extensively used in salads, soups, and pickles for its aromatic odor and flavor. Recently, interest in plant-derived food additives has grown. In this study, the possible antioxidant properties of water, ethanol, and acetone extracts of dill leaves were investigated. In order to evaluate antioxidant activities of all extracts, different antioxidant tests were used, such as total antioxidant activity by ferric thiocyanate method, reducing power, DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging, hydrogen peroxide scavenging, and ferrous ions chelating activities. The content of phenolic compounds was also determined to be the gallic acid equivalent. Among the three extracts, the water extract of dill leaf showed the most potent antioxidative capacity in each assay, showing 79.66% (at 1 mg/mL) in the DPPH^? radical scavenging activity, 63% (at 800 μg/mL) in the metal chelating effect, 60% (at 400 μg/mL) in the H₂O₂ scavenging activity, and 0.61 absorbance (at 1 mg/mL) in the reducing power.     

Antioxidant and antiradical properties of cranberry juice and extracts

The antioxidant capacities of cranberry juice and three extracts isolated from frozen cranberries containing anthocyanins, water-soluble and apolar phenolic compounds, were evaluated at pH 2.5 and 7, respectively. The free radical-scavenging (FRS) and the lipid peroxidation inhibition (LPI) activities of each samples, and extracts, were studied using the N,N-diethyl-p-phenylenediamine (DPD) decoloration test and the thiobarbituric acid reactive substances (TBARS) assay, respectively. The cranberry phenols displayed good free radical-scavenging properties, but were less efficient at inhibiting the peroxidation of lipids. Of all the samples tested, the water-soluble phenolic compounds showed the greatest free radical-scavenging (68.2 mmol TE/mg phenol) and antioxidant (13.4 mmol TE phenol) activities. The polarity of the phenols, the pH of the medium and the juice process had a great influence on the antioxidant activities. The phenols isolated from cranberries with an aqueous solvent have greater antioxidant properties than those extracted with an organic solvent mixture. The antioxidant activity of the cranberry samples adjusted at pH 2.5 was greater than those adjusted at pH 7. Compared to the cranberry extracts, the juice exhibited a much lower antioxidant activity, especially when compared with the extract containing water-soluble compounds which the extraction conditions were similar to those used to obtain the juice.     

Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films

The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein–polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.     

Antioxidant activity of the roots of Decalepis hamiltonii (Wight & Arn.)

Tuberous roots of Decalepis hamiltonii (Dh) are consumed in southern India as pickles and beverage for their health benefits. The antioxidant potential of the roots was measured using various in vitro assays. Among the extracts, the methanolic and aqueous extracts showed high antioxidant activity measured as scavenging of DPPH, superoxide and hydroxyl radicals. Both the aqueous and methanolic extracts inhibited microsomal lipid peroxidation and exhibited strong reducing power and metal chelating activity. The antioxidant activity did not correlate with the phenolic content of the extracts. These results demonstrate the antioxidant potency of the root extracts which could be the basis for its alleged health promoting potential of Dh. The roots of Dh could serve as a new source of natural antioxidants or nutraceuticals with potential applications to reducing the level of oxidative stress and related health benefits.     

Antioxidant Properties and Phenolic Composition of Greek Propolis Extracts

This study was undertaken to determine the total phenols, total flavonoids, and major phenolic compounds in the polar (methanol, 80% methanol, and aqueous) extracts of propolis collected from the Greek mainland (West Macedonia) and the Greek island, Rhodes. The antioxidant properties of the propolis extracts were also evaluated by using free 2,2^′-diphenyl-1-picrylhydrazyl radical scavenging assay and ferric reducing antioxidant power assay. The results showed that propolis from West Macedonia was found to be the strongest radical scavenger and ferric reducing agent (mean IC₅₀ 0.179 and 0.009 mg/ml, respectively). Methanol (mean IC₅₀ 0.181 mg/ml) and 80% methanol extracts (mean IC₅₀ 0.138 mg/ml) of propolis from West Macedonia showed higher radical scavenging activity than the synthetic antioxidant butylated hydroxytoluene (mean IC₅₀ 0.207 mg/ml), while exhibiting similar levels of reducing activity (IC₅₀ 0.0099 mg/ml and 0.0085 mg/ml, respectively) with flavonol quercetin (mean IC₅₀ 0.0101 mg/ml). In addition, analysis by high performance liquid chromatography showed that West Macedonia propolis, contained the highest amount of phenolic compounds: phenolic acids (caffeic acid, caffeic acid phenethylester, ferulic acid, p-coumaric acid) and flavonoids (quercetin, galangin, luteolin, apigenin). Caffeic acid (0.639–4.172 mg/g propolis) and galangin (1.317–8.551 mg/g propolis) were found to be the predominant phenolic compounds in these propolis extracts.     

Phenolic Contents and Antioxidant Activities of Date Palm (Phoenix dactylifera L.) Leaves

The antioxidant capacity and phenolic content of three varieties of Phoenix dactylifera leaves, namely Deglet Nour, Medjhoul, and Barhee, were studied. The antioxidant activities of extracts of different leaf varieties obtained with solvents of different polarity were investigated using assays of 2, 2-diphenyl-2-picrymhydrasyl hydrate radical-scavenging activity, total phenolics and flavonoids amount, condensed tannins, reducing power, and total antioxidant capacity. The results showed that all the extracts exhibited antioxidant and radical-scavenging activities at different magnitudes and potency. The decreasing order of antioxidant and radical-scavenging activities among the extracts assayed were found to be methanol (MeOH) fraction > ethyl acetate fraction > hexane fraction > water extract. Correlation analysis indicated that there is a linear relationship between antioxidant potency, free radical-scavenging ability, and the content of phenolic and flavonoids compounds of Phoenix dactylifera leaf extracts. These results showed that Phoenix dactylifera leaf extracts are a valuable natural antioxidant, which can be applied in both healthy medicine and food industry and biotechnology.     

马兰提取物抗氧化性研究

目的：考查马兰中水提取物和乙醇提取物抗氧化活性。方法：分别以水和乙醇为提取液,探讨马兰中水提取物和乙醇提取物的抗氧化活性,包括还原能力以及清除DPPH自由基、羟自由基、超氧阴离子自由基和H2O2的能力。 结果：提取物主要成分为黄酮类化合物。马兰水提取物的抗氧化活性为：超氧阴离子自由基(IC50 2.2μg/mL)＞H2O2(IC50 2.8μg/mL)＞羟自由基(IC50 5.6μg/mL)＞DPPH自由基(IC50 8.5μg/mL) ＞金属螯合性(IC50 28.0μg/mL)。而马兰乙醇提取物的抗氧化活性为：H2O2(IC50 2.0μg/mL) ＞超氧阴离子自由基(IC50 2.1μg/mL)>羟自由基(IC50 2.5μg/mL)> DPPH自由基(IC50 5.6μg/mL) ＞金属螯合性(IC50 51.2μg/mL)。结论：马兰提取物具有较强的抗氧化活性。     

Free radical scavenging activities and bioactive substances of Jerusalem artichoke (Helianthus tuberosus L.) leaves

The total phenolic content and radical scavenging activities of Jerusalem artichoke (Helianthus tuberosus L.) leaves were investigated. Results indicated that the ethyl acetate fraction contained the highest total phenolic content (266.69 ± 2.51 mg GAE/g dry extract) accompanied with strongest free radical scavenging abilities. Following an in vitro radical scavenging activity-guide fractionation procedure, six phenolic compounds which strongly quenched free radicals were separated from ethyl acetate fraction. Among them, 3-O-caffeoylquinic acid and 1,5-dicaffeoylquinic acid played a dominant role due to their strong free radical scavenging abilities and their high contents. The content of 3-O-caffeoylquinic acid in n-butanol fraction was 74.58 ± 1.05 mg/g, while 1,5-dicaffeoylquinic acid in ethyl acetate fraction was 104.51 ± 2.86 mg/g. The results imply that the leaves of Jerusalem artichoke might be a potential source of natural antioxidants.     

Antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa (Theobroma cacao L.) autolysates

The present study investigated antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa autolysates. After removal of cocoa fat, alkaloids and polyphenols, the remaining proteinous powder was autolyzed at pH 3.5 and 5.2. At similar concentrations, autolysates produced at pH 3.5 indicated the highest reducing power and ACE inhibition activity. However, those generated at pH 5.2 showed the highest antioxidant activity based on ??-carotene bleaching assay. The results displayed a dose-dependent trend. Based on amino acids composition, slight differences were detected between autolysates, and as it was found, they were rich in hydrophobic amino acids. Qualitative and quantitative tests were applied to assure that the results from the assays were not due to the polyphenols of cocoa autolysates. Based on the results no polyphenols could be detected from cocoa autolysates. It can be indicated that among other useful substances of cocoa, its peptides and amino acids could contribute to its health-promoting properties. Furthermore, these bioactive substances can be exploited into functional foods or used as a source of nutraceuticals.     

The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)

Micronization conditions for processing navy beans were evaluated relative to micronizer outlet temperature, final moisture content, hardness, soluble protein, hydration capacity, and density using a full factorial experiment. Processing variables included conveyer bed slope (SL), setting of gas‐air mixture valve (GS) or gas/air ratio, and distance between conveyer bed and infrared radiation source (DS). As SL and the gas/air ratio increased, the final temperature of the micronized navy beans increased but bean moisture content was reduced. The percent soluble protein and hydration capacity also were reduced as SL increased. The contribution of DS to the characteristics of beans micronized under these conditions was minimal. Recommended conditions were best determined based on outlet temperature.     

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods

ABSTRACT:  The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly ( P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.     

Antioxidant properties and polyphenolics composition of common hedge hyssop (Gratiola officinalis L.)

The antioxidant potential of Gratiola officinalis was evaluated by the off-line and on-line HPLC/UV/DPPH radical scavenging assays, phytochemical composition was analyzed by LC/MS. On-line method was validated by using reference antioxidants and linear dependence was found between their concentration and radical scavenging peak area. Radical scavenging capacity (RSC) of methanol and acetone extracts expressed in their concentration required to scavenge 50% of DPPH^? was 0.10% and 0.13%, respectively; the RSC in ABTS^?+ assay was 1093 ± 104 and 746 ± 18 μM of trolox equivalents in 1 g, respectively. Good correlation was observed between total amount of phenolic compounds and RSC. Preliminary HPLC/UV/MS analysis revealed that the main compounds possessing antioxidant activity in the extracts might be phenylpropanoid glycosides; UPLC/UV/ESI-QTOF-MS analysis suggested 15 structures: 2,5-dihydroxy-p-benzenediacetic and caffeic acids, apigenin 6,8-di-C-β-d-glucopyranoside (vicenin-2), apigenin 8-C-α-l-arabinoside 6-C-β-d-glucoside, (shaftoside), forsythoside B, arenarioside, verbascoside (acteoside), amioside, quercetin-6-O-(2-O-acetyl-glucopyranosyl)-glucopyranoside, isoverbascoside, quercetin glucuronide, linariifolioside, methoxy luteolin-7-O-(6-O-acetyl-glucopyranosyl)-glucopyranoside, methoxy luteolin-glucuronide and luteolin glucuronide.