Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk
Tài liệu tham khảo
Afoakwa, 2015, Roasting effects on phenolic content and free radical scavenging activities of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans, African Journal of Food, Agriculture, Nutrition and Development, 15, 9635, 10.18697/ajfand.68.13690
Aprotosoaie, 2016, Flavor chemistry of cocoa and cocoa products – An overview, Comprehensive Reviews in Food Science and Food Safety, 15, 73, 10.1111/1541-4337.12180
Arana-Sánchez, 2015, Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches, World Journal of Microbiology & Biotechnology, 31, 359, 10.1007/s11274-014-1788-8
Arlorio, 2005, Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2, Food Research International, 38, 1009, 10.1016/j.foodres.2005.03.012
Arlorio, 2008, Roasting impact on the contents of clovamide (N-caffeoyl-LDOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.), Food Chemistry, 106, 967, 10.1016/j.foodchem.2007.07.009
Belscak, 2009, Comparative study of commercially available cocoa products in terms of their bioactive composition, Food Research International, 42, 707, 10.1016/j.foodres.2009.02.018
Brunetto, 2007, Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system, Food Chemistry, 100, 459, 10.1016/j.foodchem.2005.10.007
Corti, 2009, Cocoa and cardiovascular health, Circulation, 119, 1433, 10.1161/CIRCULATIONAHA.108.827022
Cruz, 2015, Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation, Food Science and Technology, 2, 279, 10.1590/1678-457X.6541
Cuatrecasas, 1964, Cacao and its allies: A taxonomic revision of the genus Theobroma, Contributions from the United States National Herbarium, 35, 379
Dorland, 2007
Elwers, 2009, Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.), European Journal of Food Research and Technology, 229, 237, 10.1007/s00217-009-1132-y
Ferrazzano, 2009, Review: Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea), Fitoterapia, 80, 255, 10.1016/j.fitote.2009.04.006
Forsyth, 1957, Cacao glycosidase and colour changes during fermentation, Journal of the Science of Food and Agriculture, 8, 505, 10.1002/jsfa.2740080902
Hernandez-Hernandez, 2016, Evaluation of different fermentation processes for use by small cocoa growers in México, Food Science & Nutrition, 5, 690, 10.1002/fsn3.333
Ignat, 2011, A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables, Food Chemistry, 126, 1821, 10.1016/j.foodchem.2010.12.026
Jolic, 2011, Changes of phenolic compounds and antioxidant capacity in cocoa beans processing, International Journal of Food Science & Technology, 46, 1793, 10.1111/j.1365-2621.2011.02670.x
Keen, 2005, Cocoa antioxidants and cardiovascular health, American Journal of Clinical Nutrition, 81, 298S, 10.1093/ajcn/81.1.298S
Kim, 1984, Epicatechin content in fermented and unfermented cocoa beans, Journal of Food Science, 49, 1090, 10.1111/j.1365-2621.1984.tb10400.x
Kim, 2004, Extraction and fractionation of glucosyltransferase inhibitors from cacao bean husk, Process Biochemistry, 39, 2043, 10.1016/j.procbio.2003.10.006
Matsumoto, 2004, Inhibitory effects of cacao bean husk extract on plaque formation in vitro and in vivo, European Journal of Oral Science, 112, 249, 10.1111/j.1600-0722.2004.00134.x
Mrabet, 2017, Phenolic extracts obtained from thermally treated secondary varieties of dates: Antimicrobial and antioxidant properties, LWT – Food Science and Technology, 79, 416, 10.1016/j.lwt.2017.01.064
Nazaruddin, 2006, Effect of pulp pre-conditioning on the content of polyphenols in cocoa beans (Theobroma cacao) during fermentation, Industrial Crops and Products, 24, 87, 10.1016/j.indcrop.2006.03.013
Nehlig, 2013, The neuroprotective effects of cocoa flavanol and its influence on cognitive performance, British Journal of Clinical Pharmacology, 75, 716, 10.1111/j.1365-2125.2012.04378.x
Nehlig, 1992, Caffeine and the central nervous system: Mechanism for action, biochemical, metabolic, and psychostimulant effects, Brain Research Reviews, 17, 139, 10.1016/0165-0173(92)90012-B
Oracz, 2015, Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions, European Food Research and Technology, 241, 663, 10.1007/s00217-015-2494-y
Oracz, 2015, The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review, Critical Reviews In Food Science and Nutrition, 55, 1176, 10.1080/10408398.2012.686934
Othman, 2010, Epicatechin content and antioxidant capacity of cocoa beans from four different countries, African Journal of Biotechnology, 9, 1052, 10.5897/AJB09.1219
Quiroz, 2013, Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.), Revista Mexicana de Ingeniería Química, 12, 11
Ramírez, 2013, Actividad antioxidante de clones de cacao (Theobroma cacao L.) finos y aromáticos cultivados en el estado de Chiapas, México. Antioxidant activity of clones of cocoa (Theobroma cacao L.) fine and aromatic grown in the state of Chiapas-México, Perspectivas en Nutrición Humana, 15, 27
Rice-Evans, 2004, Serial Reviews: Flavonoids and isoflavones: absorption, metabolism, and bioactivity, Free Radical Biology And Medicine, 36, 827, 10.1016/j.freeradbiomed.2003.12.012
Romero-Cortes, 2013, Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans, Journal of the Science of Food and Agriculture, 93, 2596, 10.1002/jsfa.6088
Rusconi, 2010, Review: Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims, Pharmacological Research, 61, 5, 10.1016/j.phrs.2009.08.008
Sanbongi, 1998, Antioxidative polyphenols isolated from Theobroma cacao, Journal of Agricultural and Food Chemistry, 46, 454, 10.1021/jf970575o
Sánchez-Rangel, 2013, The Folin-Ciocalteu assay revisited: Improvement of its specificity for total phenolic content determination, Analytical Methods, 5, 5990, 10.1039/c3ay41125g
Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA), Gobierno de México. (2015). Comunicado de prensa 395/15. Press release 395/15. http://www.sagarpa.gob.mx/saladeprensa/2012/2015/junio/Documents/2015B395.pdf.
Selmi, 2008, Chocolate at heart: The anti-inflammatory impact of cocoa flavanols, Molecular Nutrition of Food Research, 52, 1340, 10.1002/mnfr.200700435
Singleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16, 144, 10.5344/ajev.1965.16.3.144
Spiller, 1998, Basic metabolism and physiological effects of the methylxanthines, 225
Steinberg, 2003, Cocoa and chocolate flavonoids: Implications for cardiovascular health, Journal of the American Dietetic Association, 103, 215, 10.1053/jada.2003.50028
Timbie, 1978, Application of HPLC to the study of variables affecting theobromine and caffeine concentrations in cocoa beans, Journal of Food Science, 43, 560, 10.1111/j.1365-2621.1978.tb02354.x