Please use this identifier to cite or link to this item: http://dspace.utpl.edu.ec/jspui/handle/123456789/19254
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dc.contributor.authorViuda, M.es_ES
dc.contributor.authorPérez, J.es_ES
dc.contributor.authorFigueroa Hurtado, J.es_ES
dc.contributor.authorTorres Castro, M.es_ES
dc.contributor.authorMeneses Chamba, M.es_ES
dc.contributor.authorMartinez Espinosa, R.es_ES
dc.date.accessioned2017-06-16T22:03:13Z-
dc.date.available2012-08-02es_ES
dc.date.available2017-06-16T22:03:13Z-
dc.date.submitted19/11/2012es_ES
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2012.08.005es_ES
dc.identifier.isbn9639969es_ES
dc.identifier.otherhttp://dx.doi.org/10.1016/j.foodres.2012.08.005es_ES
dc.identifier.urihttp://dspace.utpl.edu.ec/handle/123456789/19254-
dc.description.abstractThe aim of this work was to determine the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for food enrichment. The proximate composition and total (TDF), insoluble (IDF) and soluble dietary fiber (SDF) content were determined. The water holding, oil holding and swelling capacities and total phenol content (TPC) were also determined. For the antioxidant activity, three different analytical assays were used (ABTS, DPPH and FRAP). The cocoa co-products dietary fiber obtained in this study ranged between 16.86 and 55.59. g/100. g. The TPC of cocoa pod husk ranging between 206.67 and 365.33. mg gallic acid equivalent (GAE)/100. g sample, depending the locality and solvent system used while in as regards to cocoa bean shell and cocoa mucilage the TPC levels were significantly lower (80.17-144.83. mg GAE/100. g and 102.00-182.63. mg GAE/100. g respectively). All samples analyzed showed a good antioxidant capacity in the three different methods used with values ranging between from 2.48 to 22.93. ?M Trolox Equivalents (TEs)/g in ABTS assay; 1.57-33.93. ?M TEs/g in DPPH assay and 0.67 and 4.69. ?M TEs/g sample in FRAP assay. The results of this study indicate that cocoa co-products may be considered a good source of natural compounds with significant antioxidant activity. © 2012 Elsevier Ltd.es_ES
dc.languageIngléses_ES
dc.subjectantioxidantes_ES
dc.subjectcoes_ES
dc.subjectproductes_ES
dc.subjectcocoaes_ES
dc.subjectfiberes_ES
dc.titleChemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-productses_ES
dc.typeArticlees_ES
dc.publisherFood Research Internationales_ES
Appears in Collections:Artículos de revistas Científicas

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