Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying
Digital
- Autores:
-
Alean, Jader
Chejne, Farid
Ramírez, Say
Rincon-Baron, Edgar Javier
Alzate-Arbelaez, Andrés F.
Rojano, Benjamin
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2022
- Institución:
- Universidad de Santander
- Repositorio:
- Repositorio Universidad de Santander
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.udes.edu.co:001/7385
- Acceso en línea:
- https://doi.org/10.1080/07373937.2020.1817933
https://repositorio.udes.edu.co/handle/001/7385
- Palabra clave:
- Microwave drying
Polyphenols
Cocoa beans
Cell staining
Oxidation
- Rights
- closedAccess
- License
- Copyright © 2022 The Authors, Informa UK Limited
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Alean, Jaderef14dbfe-9706-4f37-bcde-5101500db8b6-1Chejne, Farid220445a4-85b6-4908-8a3f-9a1c785a3944-1Ramírez, Say0b44a827-4acc-4909-9ead-1615e1e99a69-1Rincon-Baron, Edgar Javier6b203434-61ef-4fbb-bac7-072a3786a7ab-1Alzate-Arbelaez, Andrés F.b3f70a45-77e1-4a0d-81b1-ea533edb9462-1Rojano, Benjaminad574342-f86a-4939-b734-85ee2f1c0884-1Microbiota2022-08-11T16:49:37Z2022-08-11T16:49:37Z2022-03-05DigitalIn this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content was analyzed by using some analytical techniques such as Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). To study the oxidation process in-situ, an innovative methodology was proposed based on the counting of the coloring of the polyphenols contained in the parenchyma cells of the cocoa beans (cotyledon). The level of coloration in the inner zone and the surface of the dried cocoa beans showed that degradation of polyphenol compounds during the drying does not obey to a transport mechanism (diffusion), but in-situ oxidative processes.Ciencias Exactas y Naturales12 papplication/pdfhttps://doi.org/10.1080/07373937.2020.18179331532-23001532-2300https://repositorio.udes.edu.co/handle/001/7385engReino Unido570355940Jader Alean, Farid Chejne, Say Ramírez, Edgar Rincón, Andrés F. Alzate-Arbelaez & Benjamin Rojano (2022) Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying, Drying Technology, 40:3, 559-570, DOI: 10.1080/07373937.2020.1817933ScopusDrying TechnologyCopyright © 2022 The Authors, Informa UK Limitedinfo:eu-repo/semantics/closedAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)https://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_14cbhttps://www.tandfonline.com/doi/full/10.1080/07373937.2020.1817933?scroll=top&needAccess=trueMicrowave dryingPolyphenolsCocoa beansCell stainingOxidationProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa dryingArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Todas las AudienciasPublicationLICENSElicense.txtlicense.txttext/plain; charset=utf-859https://repositorio.udes.edu.co/bitstreams/80c6113e-0928-46c9-bd63-80c23ae06c31/download38d94cf55aa1bf2dac1a736ac45c881cMD53ORIGINALProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdfProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdfapplication/pdf247172https://repositorio.udes.edu.co/bitstreams/8cb351af-bcba-4be2-ba5d-bf68149dfb8f/downloade01280e4a309f419b222ef1e23c7acd3MD52TEXTProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdf.txtProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdf.txtExtracted texttext/plain5https://repositorio.udes.edu.co/bitstreams/e213bc0d-c269-4ac0-abd7-2b9f88e663b4/download5dbe86c1111d64f45ba435df98fdc825MD54THUMBNAILProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdf.jpgProposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying.pdf.jpgGenerated Thumbnailimage/jpeg7233https://repositorio.udes.edu.co/bitstreams/885b427c-2991-4a21-a17b-5dbb532b64c7/download6d3a691042dd64632428c8dbc8897c3bMD55001/7385oai:repositorio.udes.edu.co:001/73852023-10-11 10:51:22.234https://creativecommons.org/licenses/by/4.0/Copyright © 2022 The Authors, Informa UK Limitedhttps://repositorio.udes.edu.coRepositorio Universidad de Santandersoporte@metabiblioteca.comTGljZW5jaWEgZGUgUHVibGljYWNpw7NuIFVERVMKRGlyZWN0cmljZXMgZGUgVVNPIHkgQUNDRVNPCgo= |
| dc.title.spa.fl_str_mv |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| title |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| spellingShingle |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying Microwave drying Polyphenols Cocoa beans Cell staining Oxidation |
| title_short |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| title_full |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| title_fullStr |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| title_full_unstemmed |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| title_sort |
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying |
| dc.creator.fl_str_mv |
Alean, Jader Chejne, Farid Ramírez, Say Rincon-Baron, Edgar Javier Alzate-Arbelaez, Andrés F. Rojano, Benjamin |
| dc.contributor.author.none.fl_str_mv |
Alean, Jader Chejne, Farid Ramírez, Say Rincon-Baron, Edgar Javier Alzate-Arbelaez, Andrés F. Rojano, Benjamin |
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Microbiota |
| dc.subject.proposal.eng.fl_str_mv |
Microwave drying Polyphenols Cocoa beans Cell staining Oxidation |
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Microwave drying Polyphenols Cocoa beans Cell staining Oxidation |
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Digital |
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2022 |
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2022-08-11T16:49:37Z |
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2022-03-05 |
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Jader Alean, Farid Chejne, Say Ramírez, Edgar Rincón, Andrés F. Alzate-Arbelaez & Benjamin Rojano (2022) Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying, Drying Technology, 40:3, 559-570, DOI: 10.1080/07373937.2020.1817933 |
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Drying Technology |
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Copyright © 2022 The Authors, Informa UK Limited |
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