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Article: Significant changes occur in phenolic profiles, antioxidant activity during chocolate processing.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Studies have shown that phenolic compounds are present in cocoa and chocolate at significant levels, even greater than those found in tea and wine. Nowadays, there is much interest in phenolics because of their antioxidant activity. However, polyphenols are very sensitive to many processing conditions. Certain processing conditions can cause significant losses of both phenolic compounds and their antioxidant activity.
Chocolate manufacturing involves many processing steps that can affect those compounds. Scientists from Turkey attempted to evaluate the losses and changes that occur in cocoa products in terms of their phenolic compounds and antioxidant activity ...