The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine...
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| Format: | Article |
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MDPI AG
2020-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/2/146 |
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| author | Editha Fernández-Romero Segundo G. Chavez-Quintana Raúl Siche Efraín M. Castro-Alayo Fiorella P. Cardenas-Toro |
| author_facet | Editha Fernández-Romero Segundo G. Chavez-Quintana Raúl Siche Efraín M. Castro-Alayo Fiorella P. Cardenas-Toro |
| author_sort | Editha Fernández-Romero |
| collection | DOAJ |
| description | Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (<inline-formula> <math display="inline"> <semantics> <mi>k</mi> </semantics> </math> </inline-formula>) and activation energy (<inline-formula> <math display="inline"> <semantics> <mrow> <msub> <mi>E</mi> <mi>a</mi> </msub> </mrow> </semantics> </math> </inline-formula>) were 0.02−0.10 min<sup>−1</sup> and 24.03 J/mol for TPC and 0.02−0.13 min<sup>−1</sup> and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation. |
| first_indexed | 2024-03-12T06:18:30Z |
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| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T06:18:30Z |
| publishDate | 2020-02-01 |
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| series | Antioxidants |
| spelling | doaj.art-2629408ba8064b4ab9cd9b4db4dd15682023-09-03T02:23:57ZengMDPI AGAntioxidants2076-39212020-02-019214610.3390/antiox9020146antiox9020146The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo CocoaEditha Fernández-Romero0Segundo G. Chavez-Quintana1Raúl Siche2Efraín M. Castro-Alayo3Fiorella P. Cardenas-Toro4Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruFacultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n, Ciudad Universitaria, Trujillo 13001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruSección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 150136, Lima 32, PeruCocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (<inline-formula> <math display="inline"> <semantics> <mi>k</mi> </semantics> </math> </inline-formula>) and activation energy (<inline-formula> <math display="inline"> <semantics> <mrow> <msub> <mi>E</mi> <mi>a</mi> </msub> </mrow> </semantics> </math> </inline-formula>) were 0.02−0.10 min<sup>−1</sup> and 24.03 J/mol for TPC and 0.02−0.13 min<sup>−1</sup> and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.https://www.mdpi.com/2076-3921/9/2/146roastingcatechinepicatechintotal phenolic contentcriollo cocoakinetic |
| spellingShingle | Editha Fernández-Romero Segundo G. Chavez-Quintana Raúl Siche Efraín M. Castro-Alayo Fiorella P. Cardenas-Toro The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa Antioxidants roasting catechin epicatechin total phenolic content criollo cocoa kinetic |
| title | The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa |
| title_full | The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa |
| title_fullStr | The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa |
| title_full_unstemmed | The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa |
| title_short | The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa |
| title_sort | kinetics of total phenolic content and monomeric flavan 3 ols during the roasting process of criollo cocoa |
| topic | roasting catechin epicatechin total phenolic content criollo cocoa kinetic |
| url | https://www.mdpi.com/2076-3921/9/2/146 |
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