通过傅里叶变换红外光谱法评估可可豆和巧克力的抗氧化能力。
Antioxidant capacity of cocoa beans and chocolate assessed by FTIR.
作者信息
Batista Nádia Nara, de Andrade Dayana Pereira, Ramos Cíntia Lacerda, Dias Disney Ribeiro, Schwan Rosane Freitas
机构信息
Department of Food Science, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil.
Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil.
出版信息
Food Res Int. 2016 Dec;90:313-319. doi: 10.1016/j.foodres.2016.10.028. Epub 2016 Oct 17.
The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p<0.05) TPC (47.17-57.16mgGAE/g) and TAC (1.66-2.33mMTE/g and 8.86-11.35mMTE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30-26.05mgGAE/g, 0.24-1.17mMTE/g and 1.29-4.83mMTE/g for TPC, DPPH and ABTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (Rcal>0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate.
对不同可可品种自然发酵和接种发酵生产的可可豆及巧克力的总抗氧化能力（TAC）和总酚类化合物（TPC）进行了评估。采用傅里叶变换红外光谱法（FTIR）以及常规方法：2,2-二苯基-1-苦基肼（DPPH）和2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）来测定TAC和TPC。巧克力的TPC（47.17 - 57.16mgGAE/g）和TAC（通过DPPH和ABTS分别测得为1.66 - 2.33mMTE/g和8.86 - 11.35mMTE/g）显著高于可可豆（TPC分别为6.30 - 26.05mgGAE/g，DPPH和ABTS分别为0.24 - 1.17mMTE/g和1.29 - 4.83mMTE/g）（p<0.05）。红外数据的偏最小二乘（PLS）模型显示出良好的校准系数（Rcal>0.94），表明FTIR技术是评估可可豆和巧克力中TPC和TAC的快速可靠工具。
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