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Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study
Author(s) -
Endraiyani Vidya,
Ludescher Richard D.,
Di Rong,
Karwe Mukund V.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13029
Subject(s) - pasteurization , pulp (tooth) , food science , chemistry , antioxidant capacity , fermentation , antioxidant , pulp and paper industry , biochemistry , dentistry , medicine , engineering
Oxygen radical absorption capacity (ORAC) and cellular antioxidant activity (CAA) of cocoa pulp, as affected by single and double pasteurization treatments (both at 85C for 60 s), were studied to understand its potential health benefits. Single and double pasteurization decreased total phenolic content by 25 and 38%, respectively. ORAC values were not significantly different between unpasteurized, single and double pasteurized pulp samples. However, significant increase in CAA values of double pasteurized pulp was observed in comparison to unpasteurized pulp. Stability of total phenolics and ORAC were monitored for 8 weeks at 4, 25 and 37C. Overall, single and double pasteurized pulps showed minimal changes in total phenolic content and ORAC values during storage at 4 and 25C. However, at 37C, single pasteurization resulted in 50% relative loss in total phenolics and 40% reduction in ORAC values, whereas double pasteurization resulted in less total phenolic loss and ORAC value reduction. Practical Applications Effect of thermal processing on potential health benefits of cocoa pulp was demonstrated. Partial removal of cocoa pulp before fermentation and utilizing it for making various products after pasteurization will increase marketability of cocoa pulp as a usable by‐product of the cocoa industry.