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dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorFischer, Norbert-
dc.contributor.authorBernath, Konrad-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorRohn, Sascha-
dc.date.accessioned2018-06-18T10:09:09Z-
dc.date.available2018-06-18T10:09:09Z-
dc.date.issued2017-
dc.identifier.issn0308-8146de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/7060-
dc.description.abstractCocoa beans are a well-known source of antioxidant polyphenols. Especially individual oligomeric proanthocyanidins demonstrated a significant contribution to the total antioxidant activity of cocoa compared to monomeric compounds. An NP-HPLC-online-DPPH assay was developed for separating the homologous series of oligomeric proanthocyanidins and the simultaneous assessment of their antioxidant capacity in relation to the degree of polymerization (DP). The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity. The sum of the total proanthocyanidin content (∑ DP1-DP13) decreased from 30mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in the final chocolate. The antioxidant capacity decreased accordingly from 25mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidant capacityde_CH
dc.subjectChocolate manufacturing processde_CH
dc.subjectOligomeric proanthocyanidinsde_CH
dc.subjectAntioxidantsde_CH
dc.subjectCacaode_CH
dc.subjectChocolatede_CH
dc.subjectPolyphenolsde_CH
dc.subjectProanthocyanidinsde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDetermination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodologyde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.foodchem.2016.07.094de_CH
dc.identifier.pmid2750-7506de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end532de_CH
zhaw.pages.start523de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume214de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
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Pedan, V., Fischer, N., Bernath, K., Hühn, T., & Rohn, S. (2017). Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry, 214, 523–532. https://doi.org/10.1016/j.foodchem.2016.07.094
Pedan, V. et al. (2017) ‘Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology’, Food Chemistry, 214, pp. 523–532. Available at: https://doi.org/10.1016/j.foodchem.2016.07.094.
V. Pedan, N. Fischer, K. Bernath, T. Hühn, and S. Rohn, “Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology,” Food Chemistry, vol. 214, pp. 523–532, 2017, doi: 10.1016/j.foodchem.2016.07.094.
PEDAN, Vasilisa, Norbert FISCHER, Konrad BERNATH, Tilo HÜHN und Sascha ROHN, 2017. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chemistry. 2017. Bd. 214, S. 523–532. DOI 10.1016/j.foodchem.2016.07.094
Pedan, Vasilisa, Norbert Fischer, Konrad Bernath, Tilo Hühn, and Sascha Rohn. 2017. “Determination of Oligomeric Proanthocyanidins and Their Antioxidant Capacity from Different Chocolate Manufacturing Stages Using the NP-HPLC-Online-DPPH Methodology.” Food Chemistry 214: 523–32. https://doi.org/10.1016/j.foodchem.2016.07.094.
Pedan, Vasilisa, et al. “Determination of Oligomeric Proanthocyanidins and Their Antioxidant Capacity from Different Chocolate Manufacturing Stages Using the NP-HPLC-Online-DPPH Methodology.” Food Chemistry, vol. 214, 2017, pp. 523–32, https://doi.org/10.1016/j.foodchem.2016.07.094.


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