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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/s10227-001-0008-y

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1438-2385

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Effect of roasting on the radical scavenging activ

Authors: Carmelina Summa Fernando Cordeiro Raposo Josephine McCourt Roberto Lo Scalzo KarlHeinz Wagner Ibrahim Elmadfa Elke Anklam
Publish Date: 2005/10/05
Volume: 222, Issue: 3-4, Pages: 368-375
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Abstract

The freeradical scavenging activity of cocoa samples subjected to different roasting treatments has been determined The samples raw preroasted and roasted were separated into four molecular weight fractions per sample 30 30–10 10–5 and 5 kDa The freeradical scavenging activity was determined with the DPPH• 11dipheny2picrylhydrazyl and ABTS•+ 22’azinobis 3ethylbenzothiazoline6sulfonic acid freeradical scavenging assays for all samples Both tests were compared in terms of sensitivity and measurement precision at different reaction times Comparing the results from each test the freeradical scavenging activity trends were similar for each fraction but with notable differences in the sensitivity of the assays Analysis of the concentration of reducing substances such as water soluble phenolics melanoidins carbohydrates etc in these fractions by the photometric Folin–Ciocalteu assay showed a similar pattern to the freeradical scavenging activity trend Moreover this comparison showed that there were significantly P 005 more reducing substances and freeradical scavenging activity in the 10–5 kDa roasted cocoa bean fraction

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