Oliviero Teresa, Capuano Edoardo, Cämmerer Bettina, Fogliano Vincenzo
Department of Food Science, University of Napoli Federico II, Napoli, Italy.
J Agric Food Chem. 2009 Jan 14;57(1):147-52. doi: 10.1021/jf802250j.
During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these seeds. To study the modifications occurring during thermal treatment of fat and antioxidant rich foods, such as cocoa, a dry model system was set up and roasted at 180 degrees C for different times. The role played in the formation of MR products and in the antioxidant activity of the system by proteins, catechin, and cocoa butter was investigated by varying the model system formulation. Results showed that the antioxidant activity decreased during roasting, paralleling catechin concentration, thus suggesting that this compound is mainly responsible for the antioxidant activity of roasted cocoa beans. Model system browning was significantly higher in the presence of catechin, which contributed to the formation of water-insoluble melanoidins, which are mainly responsible for browning. HMF concentration was higher in casein-containing systems, and its formation was strongly inhibited in the presence of catechin. No effects related to the degree of lipid oxidation could be observed. Data from model systems obtained by replacing fat with water showed a much lower rate of MR development and catechin degradation but the same inhibitory effect of catechin on HMF formation.
在可可豆烘焙过程中，化学反应导致美拉德反应（MR）产物的形成以及含儿茶素化合物的降解，这些化合物在这些种子中含量非常丰富。为了研究富含脂肪和抗氧化剂的食物（如可可）在热处理过程中发生的变化，建立了一个干燥模型体系，并在180℃下烘焙不同时间。通过改变模型体系配方，研究了蛋白质、儿茶素和可可脂在MR产物形成及体系抗氧化活性中所起的作用。结果表明，烘焙过程中抗氧化活性降低，与儿茶素浓度平行，因此表明该化合物是烘焙可可豆抗氧化活性的主要原因。在儿茶素存在下，模型体系的褐变明显更高，儿茶素有助于形成水不溶性类黑素，而类黑素是褐变的主要原因。在含酪蛋白的体系中，羟甲基糠醛（HMF）浓度更高，而在儿茶素存在下其形成受到强烈抑制。未观察到与脂质氧化程度相关的影响。用水替代脂肪得到的模型体系数据显示，MR发展和儿茶素降解的速率要低得多，但儿茶素对HMF形成具有相同的抑制作用。
