Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 111, Issue -, Pages 278-283Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.05.027
Keywords
Cocoa antioxidants; Catechin; Epicatechin; Extra virgin oil; Oxidative stability
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Funding
- Spanish Ministry of Economy and Competitiveness
- European Social Fund [AGL2016-79088R]
- Spanish Ministry of Economy and Competitiveness [RyC2012-10456]
- National Institute of Forestry, Agricultural and Livestock Research (INIFAP-Mexico)
- Mexican National Council of Science and Technology (CONACyT-Mexico)
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Cocoa bean husk extract (CBHE) was obtained by thermal treatment at 170 degrees C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated. Phenols, theobromine, and antioxidant activity were determined over 28 days in both jams and compared to a control jam. Total phenols, epicatechin, and theobromine were higher in the water fraction of the jam with non-encapsulated extract (J-CBHE) at day 28: 1140, 19.14 and 70 ppm, respectively. For the oil fraction of J-CBHE, total phenols, epicatechin, and theobromine contents were 120, 2.54, and 0.13 ppm at day 28, respectively. The oil content in jam with the non encapsulated extract showed the best Rancimat induction time, with a 32% increase compared to the control, keeping for longer without becoming rancid. Nevertheless, the jam with encapsulated extract showed the best retention of bioactive compounds during the storage time.
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