| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Meio Ambiente. |
|
Data corrente: |
19/12/2023 |
|
Data da última atualização: |
20/12/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
MARTINS, L. M.; SANTANA, L. R. R. de; MACIEL, L. F.; SOARES, S. E.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S. |
|
Afiliação: |
LUCIMARA MIRANDA MARTINS; LIGIA REGINA RADOMILLE DE SANTANA, UNIVERSIDADE FEDERAL DA BAHIA; LEONARDO FONSECA MACIEL, UNIVERSIDADE DO ESTADO DA BAHIA; SERGIO EDUARDO SOARES, UNIVERSIDADE FEDERAL DA BAHIA; ADRIANA CRISTINA REIS FERREIRA, CENTRO DE INOVAÇÃO DO CACAU; ALINE TELLES BIASOTO MARQUES, CNPMA; ELIETE DA SILVA BISPO, CNPMA. |
|
Título: |
Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Research, Society and Development, v. 12, n. 4, e22912440782, 2023. |
|
ISSN: |
2525-3409 |
|
DOI: |
https://dx.doi.org/10.33448/rsd-v12i4.40782 |
|
Idioma: |
Português |
|
Notas: |
Disponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em: |
|
Conteúdo: |
Abstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs. MenosAbstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can ... Mostrar Tudo |
|
Palavras-Chave: |
Acceptability; Fine cocoa; Sensory profile. |
|
Thesagro: |
Cacau; Composto Fenólico. |
|
Thesaurus Nal: |
bioactive compounds. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160073/1/Biasoto-Phenolic-compounds-2023.pdf
|
|
Marc: |
LEADER 02817naa a2200301 a 4500
001 2160073
005 2023-12-20
008 2023 bl uuuu u00u1 u #d
022 $a2525-3409
024 7 $ahttps://dx.doi.org/10.33448/rsd-v12i4.40782$2DOI
100 1 $aMARTINS, L. M.
245 $aPhenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans.$h[electronic resource]
260 $c2023
500 $aDisponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em:
520 $aAbstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs.
650 $abioactive compounds
650 $aCacau
650 $aComposto Fenólico
653 $aAcceptability
653 $aFine cocoa
653 $aSensory profile
700 1 $aSANTANA, L. R. R. de
700 1 $aMACIEL, L. F.
700 1 $aSOARES, S. E.
700 1 $aFERREIRA, A. C. R.
700 1 $aBIASOTO, A. C. T.
700 1 $aBISPO, E. da S.
773 $tResearch, Society and Development$gv. 12, n. 4, e22912440782, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio Ambiente (CNPMA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
24/05/2012 |
|
Data da última atualização: |
22/02/2016 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
COTTA, S. R; MOTA, F. F. da; TUPINAMBÁ, G.; ISHIDA, K.; ROZENTAL, S.; SILVA, D. O. e; SILVA, A. J. R. da; BIZZO, H. R.; ALVIANO, D. S.; ALVIANO, C. S.; SELDIN, L. |
|
Afiliação: |
SIMONE RAPOSO COTTA, UFRJ; FABIO FARIA DA MOTA, UFRJ; GLEISER TUPINAMBÁ, UFRJ; KELLY ISHIDA, UFRJ; SONIA ROZENTAL, UFRJ; DAVI OLIVEIRA E SILVA, UFRJ; ANTONIO JORGE RIBEIRO DA SILVA, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; DANIELA SALES ALVIANO, UFRJ; CELUTA SALES ALVIANO, UFRJ; LUCY SELDIN, UFRJ. |
|
Título: |
Antimicrobial activity of Paenibacillus kribbensis POC 115 against the dermatophyte Trichophyton rubrum. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
World Journal of Microbiology and Biotechnology, v. 28, n. 3, p. 953-962, 2012. |
|
DOI: |
10.1007/s11274-011-0893-1 |
|
Idioma: |
Inglês |
|
Conteúdo: |
In a search for an antifungal substance with activity against the dermatophyte fungus Trichophyton rubrum, strain POC 115 was chosen among different Paenibacillus strains for its phenotypic and genetic characterization and for preliminary characterization of its antimicrobial substance. Strain POC 115 was identified as belonging to Paenibacillus kribbensis. Physico-chemical characterization of the antimicrobial substance showed that it was not stable during heat and organic solvents treatments, but its activity was preserved at a wide range of pH and after treatment with pronase E, trypsin and DNase I. The crude concentrated supernatant of POC 115 culture was partially purified and the fraction presenting antimicrobial activity was further analyzed by UPLC/Mass Spectrometry. Two peaks were observed at 2.02 (mass 1,207 D) and 2.71 (mass 1,014 D) min in the mass chromatogram. The antimicrobial substance produced by POC 115 was correlated to iturin family compounds based on a set of primers designed for the amplification of PKS operon in the POC 115 genome. As happens with the mode of action of the antibiotics of the iturin group, the AMS produced by POC 115 caused the disruption of cytoplasmic membrane of T. rubrum and the subsequent withdraw of the intracellular material. This is the first report on the production of antimicrobial substances in P. kribbensis, and it may be of great relevance as an alternative or supplementary substance to antifungal drugs currently used against dermatophytes. MenosIn a search for an antifungal substance with activity against the dermatophyte fungus Trichophyton rubrum, strain POC 115 was chosen among different Paenibacillus strains for its phenotypic and genetic characterization and for preliminary characterization of its antimicrobial substance. Strain POC 115 was identified as belonging to Paenibacillus kribbensis. Physico-chemical characterization of the antimicrobial substance showed that it was not stable during heat and organic solvents treatments, but its activity was preserved at a wide range of pH and after treatment with pronase E, trypsin and DNase I. The crude concentrated supernatant of POC 115 culture was partially purified and the fraction presenting antimicrobial activity was further analyzed by UPLC/Mass Spectrometry. Two peaks were observed at 2.02 (mass 1,207 D) and 2.71 (mass 1,014 D) min in the mass chromatogram. The antimicrobial substance produced by POC 115 was correlated to iturin family compounds based on a set of primers designed for the amplification of PKS operon in the POC 115 genome. As happens with the mode of action of the antibiotics of the iturin group, the AMS produced by POC 115 caused the disruption of cytoplasmic membrane of T. rubrum and the subsequent withdraw of the intracellular material. This is the first report on the production of antimicrobial substances in P. kribbensis, and it may be of great relevance as an alternative or supplementary substance to antifungal drugs currently used again... Mostrar Tudo |
|
Palavras-Chave: |
Dermatófitos patogênicos; Paenibacillus kribbensis; Substância antimicrobiana. |
|
Thesaurus NAL: |
Trichophyton rubrum. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02433naa a2200301 a 4500
001 1925383
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1007/s11274-011-0893-1$2DOI
100 1 $aCOTTA, S. R
245 $aAntimicrobial activity of Paenibacillus kribbensis POC 115 against the dermatophyte Trichophyton rubrum.
260 $c2012
520 $aIn a search for an antifungal substance with activity against the dermatophyte fungus Trichophyton rubrum, strain POC 115 was chosen among different Paenibacillus strains for its phenotypic and genetic characterization and for preliminary characterization of its antimicrobial substance. Strain POC 115 was identified as belonging to Paenibacillus kribbensis. Physico-chemical characterization of the antimicrobial substance showed that it was not stable during heat and organic solvents treatments, but its activity was preserved at a wide range of pH and after treatment with pronase E, trypsin and DNase I. The crude concentrated supernatant of POC 115 culture was partially purified and the fraction presenting antimicrobial activity was further analyzed by UPLC/Mass Spectrometry. Two peaks were observed at 2.02 (mass 1,207 D) and 2.71 (mass 1,014 D) min in the mass chromatogram. The antimicrobial substance produced by POC 115 was correlated to iturin family compounds based on a set of primers designed for the amplification of PKS operon in the POC 115 genome. As happens with the mode of action of the antibiotics of the iturin group, the AMS produced by POC 115 caused the disruption of cytoplasmic membrane of T. rubrum and the subsequent withdraw of the intracellular material. This is the first report on the production of antimicrobial substances in P. kribbensis, and it may be of great relevance as an alternative or supplementary substance to antifungal drugs currently used against dermatophytes.
650 $aTrichophyton rubrum
653 $aDermatófitos patogênicos
653 $aPaenibacillus kribbensis
653 $aSubstância antimicrobiana
700 1 $aMOTA, F. F. da
700 1 $aTUPINAMBÁ, G.
700 1 $aISHIDA, K.
700 1 $aROZENTAL, S.
700 1 $aSILVA, D. O. e
700 1 $aSILVA, A. J. R. da
700 1 $aBIZZO, H. R.
700 1 $aALVIANO, D. S.
700 1 $aALVIANO, C. S.
700 1 $aSELDIN, L.
773 $tWorld Journal of Microbiology and Biotechnology$gv. 28, n. 3, p. 953-962, 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
