Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans

The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect of mechanical depulping and roasting intensit...

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Bibliographic Details
Main Authors: Bernard Kwabena Asiedu, Emmanuel Ohene Afoakwa, Crossby Osei Tutu, Rexford Obeng, Nii Korley Kortei, Papa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Food Chemistry Advances
Subjects:
Cocoa
Mechanical depulping
Roasting
Polyphenols
Flavonoids
DPPH scavenging activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25000413
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