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首页> 外文期刊>Food science and technology research >Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans
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Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

机译：过热蒸汽和对流焙烧对可可豆酚类化合物变化和抗氧化活性的比较

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摘要

Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250℃ for 10 - 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p＜0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p ＜ 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.
机译：可可豆（Theobroma cacao）富含酚类化合物，具有抗氧化性能。焙烧是可可碱工业中最重要的单元操作之一，它降低了抗氧化剂的活性。使用常规和过热蒸汽方法，将可可豆在150、200和250℃下烘烤10-50分钟，以改变总酚含量（TPC），总黄酮含量（TFC），清除自由基的活性和抗氧化性能。用过热蒸汽处理的总酚和总类黄酮比传统的焙烧方法要高（p ＜0.05）。用常规方法处理的可可豆，其自由基清除活性和抗氧化性能均显着低于（p ＜0.05）过热蒸汽焙烧法。

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  • 来源
    《Food science and technology research》 |2013年第6期|949-956|共8页
  • 作者

    Wahidu Zzaman; R. Bhat; Md. Zainul Abedin; Tajul A. Yang;

  • 作者单位

    Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh,Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cocoa bean; superheated steam roasting; conventional roasting; phenolic compound; antioxidant properties;

    机译：可可豆;过热蒸汽焙烧;常规烘烤酚类化合物抗氧化性能;

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