Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

[EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chr...

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Autores: Quelal-Vásconez, Maribel Alexandra, Lerma-García, María Jesús, Arnau-Bonachera, Alberto, Pérez-Esteve, Édgar|||0000-0002-0452-1394, Barat Baviera, José Manuel|||0000-0001-8487-7114, Talens Oliag, Pau|||0000-0001-7318-3336
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/171331
Acceso en línea:https://riunet.upv.es/handle/10251/171331
Access Level:acceso abierto
Palabra clave:Cocoa powder
Methylxanthines
Flavanols
HPLC
Near-infrared spectroscopy
PRODUCCION ANIMAL
TECNOLOGIA DE ALIMENTOS
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repository_id_str
spelling Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopyQuelal-Vásconez, Maribel AlexandraLerma-García, María JesúsArnau-Bonachera, AlbertoPérez-Esteve, Édgar|||0000-0002-0452-1394Barat Baviera, José Manuel|||0000-0001-8487-7114Talens Oliag, Pau|||0000-0001-7318-3336Cocoa powderMethylxanthinesFlavanolsHPLCNear-infrared spectroscopyPRODUCCION ANIMALTECNOLOGIA DE ALIMENTOS[EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with predictions for methylxanthines (R-P(Z) 0.819-0.813 and RMSEP 0.068-0.022%, and bias 0.005 and 0.007 for theobromine and caffeine, respectively) and for flavanols (R-P(Z) 0.830-0.824; RMSEP 8.160-7.430% and bias - 1.440 and -1.034 for catechin and epicatechin, respectively). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry.The authors would like to acknowledge the financial support of the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). M. A. Quelal thanks the Ministry of Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant. Olam Food Ingredients Company is aknowledged for proving part of the cocoa samples used in the study.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaEuropean Regional Development FundSecretaría de Educación Superior, Ciencia, Tecnología e Innovación, EcuadorMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20202020-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/171331reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamientoopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1713312026-06-13T07:49:27Z
dc.title.none.fl_str_mv Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
title Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
spellingShingle Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
Quelal-Vásconez, Maribel Alexandra
Cocoa powder
Methylxanthines
Flavanols
HPLC
Near-infrared spectroscopy
PRODUCCION ANIMAL
TECNOLOGIA DE ALIMENTOS
title_short Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
title_full Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
title_fullStr Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
title_full_unstemmed Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
title_sort Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
dc.creator.none.fl_str_mv Quelal-Vásconez, Maribel Alexandra
Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author Quelal-Vásconez, Maribel Alexandra
author_facet Quelal-Vásconez, Maribel Alexandra
Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author_role author
author2 Lerma-García, María Jesús
Arnau-Bonachera, Alberto
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
European Regional Development Fund
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Cocoa powder
Methylxanthines
Flavanols
HPLC
Near-infrared spectroscopy
PRODUCCION ANIMAL
TECNOLOGIA DE ALIMENTOS
topic Cocoa powder
Methylxanthines
Flavanols
HPLC
Near-infrared spectroscopy
PRODUCCION ANIMAL
TECNOLOGIA DE ALIMENTOS
description [EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with predictions for methylxanthines (R-P(Z) 0.819-0.813 and RMSEP 0.068-0.022%, and bias 0.005 and 0.007 for theobromine and caffeine, respectively) and for flavanols (R-P(Z) 0.830-0.824; RMSEP 8.160-7.430% and bias - 1.440 and -1.034 for catechin and epicatechin, respectively). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/171331
url https://riunet.upv.es/handle/10251/171331
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.228081

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