Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

Nádia Nara Batista; Dayana Pereira de Andrade; Cíntia Lacerda Ramos; Disney Ribeiro Dias; Rosane Freitas Schwan

doi:10.1016/j.foodres.2016.10.028

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

Food Res Int. 2016 Dec:90:313-319. doi: 10.1016/j.foodres.2016.10.028. Epub 2016 Oct 17.

Authors

Nádia Nara Batista¹, Dayana Pereira de Andrade², Cíntia Lacerda Ramos³, Disney Ribeiro Dias⁴, Rosane Freitas Schwan⁵

Affiliations

¹ Department of Food Science, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: nadia.nb@hotmail.com.
² Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: dayanaded@hotmail.com.
³ Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: cintialramos@yahoo.com.br.
⁴ Department of Food Science, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: diasdr@dca.ufla.br.
⁵ Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: rschwan@dbi.ufla.br.

PMID: 29195887
DOI: 10.1016/j.foodres.2016.10.028

Abstract

The 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 (47.17-57.16mgGAE/g) and TAC (1.66-2.33mMTE/g and 8.86-11.35mMTE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30-26.05mgGAE/g, 0.24-1.17mMTE/g and 1.29-4.83mMTE/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.

Keywords: ABTS; Antioxidant activity; Chocolate; DPPH; PLS analysis; Total phenolic compounds.