UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon

UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon

Cocoa (<i>Theobroma cacao)</i> is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and...

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Bibliographic Details
Main Authors: Gabriel Vargas-Arana, Claudia Merino-Zegarra, Miguel Tang, Mariano Walter Pertino, Mario J. Simirgiotis
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Antioxidants
Subjects:
antioxidant activity
cocoa flour
nutritional values
ESI–MS
phenolics
Online Access:https://www.mdpi.com/2076-3921/11/3/595

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https://www.mdpi.com/2076-3921/11/3/595

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