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J Agric Food Chem. 2008 Oct 22;56(20):9621-7. doi: 10.1021/jf8014415. Epub 2008 Sep 27.

Obtention and characterization of phenolic extracts from different cocoa sources.

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Food Technology Department, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.


The aim of this study was to evaluate several cocoa sources to obtain a rich phenol extract for use as an ingredient in the food industry. Two types of phenolic extracts, complete and purified, from different cocoa sources (beans, nibs, liquor, and cocoa powder) were investigated. UPLC-MS/MS was used to identify and quantify the phenolic composition of the extracts, and the Folin-Ciocalteu and vanillin assays were used to determine the total phenolic and flavan-3-ol contents, respectively. The DPPH and ORAC assays were used to measure their antioxidant activity. The results of the analysis of the composition of the extracts revealed that the major fraction was procyanidins, followed by flavones and phenolic acids. From the obtained results, the nib could be considered the most interesting source for obtaining a rich phenolic cocoa extract because of its rich phenolic profile content and high antioxidant activity in comparison with the other cocoa sources.

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