Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
Molecules. 2023 Oct 10;28(20):7006. doi: 10.3390/molecules28207006.
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
黑巧克力糖衣糖果是用经过特级初榨橄榄油（EVOO）预处理的 BRS Clara 葡萄干制成的。评估覆盖过程中产生的酚类成分（类黄酮、氢化肉桂酸衍生物（HCADs）、芪类和黄烷-3-醇单体、二聚体和原花青素（PAs））的变化表明，巧克力涂层使黄烷-3-醇和 PAs 的浓度与葡萄干相比有所增加。对于类黄酮和 HCADs，当比较糖衣葡萄干与葡萄干时，观察到化合物的总浓度降低。此外，巧克力对定性谱有很强的影响，出现了新的化合物（槲皮素-3-戊糖苷、坎普弗醇-3-鼠李糖苷、对香豆酸和咖啡酰天冬氨酸）。这些成分（葡萄干和巧克力）的结合产生了一种感官接受度良好的黑巧克力涂层葡萄干（DC），其酚类成分更为复杂，可能对其功能性质量有积极贡献。
