naa a22 4500 510725228 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1028-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-1028-x Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans [Elektronische Daten] [Carla Di Mattia, Maria Martuscelli, Giampiero Sacchetti, Ilse Scheirlinck, Bram Beheydt, Dino Mastrocola, Paola Pittia] This work was aimed to determine the effect of fermentation and drying on the content and profile of procyanidins (from monomers P1 to polymers P10) as well as on the antiradical and scavenging properties of cocoa beans. To this purpose, three experiments were carried out: a traditional fermentation process followed by air drying and two pilot-scale fermentation processes by either natural microbiota or starter followed by sun drying. Procyanidins were evaluated by HPLC analysis, while the total polyphenol index (TPI), the antiradical activity as well as the reducing power were determined by means of the reaction with the Folin-Ciocalteu reagent, the decolorization assays of the ABTS radical (TEAC) and the Ferric Reducing Antioxidant Power (FRAP) methods, respectively. Both the traditional and pilot-scale processes resulted to affect the profile and content of the procyanidins fractions as well as the antiradical and reducing power functionality. Drying caused a severe reduction of compounds and thus resulted to be the critical step for the loss of procyanidins and monomers in particular. The indices of functionality generally showed a decreasing trend as a consequence of processing, and their evolution was similar to that observed in procyanidins content. To study the relationship between the individual procyanidins and the antioxidant activity expressed as TEAC, FRAP and TPI, the data set were processed by modified partial least squares regression. The obtained models presented a good predictive ability. Normalised regression coefficients showed that the relative contribution of each single class of compounds to total antioxidant activity resulted as follows: P1 > P2 > P3 > P4 > P6 > P8 > P5 > P7 > P9 >> P10. Springer Science+Business Media New York, 2012 Cocoa beans nationallicence Fermentation nationallicence Drying nationallicence Procyanidins nationallicence FRAP nationallicence TPI nationallicence TEAC nationallicence Di Mattia Carla Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut Martuscelli Maria Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut Sacchetti Giampiero Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut Scheirlinck Ilse Puratos Group Industrialaan 25, 1702, Groot-Bijaarden, Belgium aut Beheydt Bram Puratos Group Industrialaan 25, 1702, Groot-Bijaarden, Belgium aut Mastrocola Dino Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut Pittia Paola Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3420-3432 1935-5130 6:12<3420 2013 6 11947 https://doi.org/10.1007/s11947-012-1028-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1028-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Di Mattia Carla Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut NATIONALLICENCE 700 1- Martuscelli Maria Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut NATIONALLICENCE 700 1- Sacchetti Giampiero Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut NATIONALLICENCE 700 1- Scheirlinck Ilse Puratos Group Industrialaan 25, 1702, Groot-Bijaarden, Belgium aut NATIONALLICENCE 700 1- Beheydt Bram Puratos Group Industrialaan 25, 1702, Groot-Bijaarden, Belgium aut NATIONALLICENCE 700 1- Mastrocola Dino Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut NATIONALLICENCE 700 1- Pittia Paola Department of Food Science, University of Teramo, Via Carlo Raffaele Lerici 1, 64023, Mosciano S. Angelo, Teramo, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3420-3432 1935-5130 6:12<3420 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer