The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

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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Bibliographic Details
Main Authors: Editha Fernández-Romero, Segundo G. Chavez-Quintana, Raúl Siche, Efraín M. Castro-Alayo, Fiorella P. Cardenas-Toro
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Antioxidants
Subjects:
roasting
catechin
epicatechin
total phenolic content
criollo cocoa
kinetic
Online Access:https://www.mdpi.com/2076-3921/9/2/146

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