Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As t...

Se cuantificó los precursores aromáticos durante la fermentación cultivo-dependiente de cacao criollo orgánico (Theobroma cacao L.) procedentes de tres zonas geográficas (Copallin, Tolopampa y Guadalupe) y dos tipos d fermentación (espontánea y cultivo-dependiente) se cuantificaron mediante Espectroscopia Raman los siguientes precursores aromáticos: alanina, fenilalanina, isoleucina, leucina, sacarosa, fructosa y glucosa. Se observó que durante a fermentación los aminoácidos tienden a aumentar su contenido, mostrando mayor concentración en la fermentación con cultivo-dependiente que en la espontánea; mientras que en los azúcares se muestra una degradación entre las 48 y 120 horas y una tendencia a disminuir de la sacarosa y la glucosa y a aumentar de la fructosa durante el proceso de fermentación de igual manera se muestra mayor degradación de azúcares en la fermentaci...

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As t...