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http://hdl.handle.net/10637/13434
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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.other | UCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos | - |
dc.contributor.other | Producción Científica UCH 2020 | - |
dc.creator | Quelal Vásconez, Maribel Alexandra | - |
dc.creator | Lerma García, María Jesús | - |
dc.creator | Pérez Esteve, Édgar | - |
dc.creator | Arnau Bonachera, Alberto | - |
dc.creator | Barat Baviera, José Manuel | - |
dc.creator | Talens Oliag, Pau | - |
dc.date | 2020 | - |
dc.date.accessioned | 2022-03-02T05:00:11Z | - |
dc.date.available | 2022-03-02T05:00:11Z | - |
dc.date.issued | 2020-01-02 | - |
dc.identifier.citation | Quelal-Vásconez, M.A., Lerma-García, M.J., Pérez-Esteve, É., Arnau-Bonachera, A., Barta, J.M. & Talens, P. (2020). Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT - Food Science and Technology, vol. 117, art. 108598 (jan.). DOI: https://doi.org/10.1016/j.lwt.2019.108598 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | http://hdl.handle.net/10637/13434 | - |
dc.description | Este artículo se encuentra disponible en la siguiente URL: https://www.sciencedirect.com/science/article/abs/pii/S0023643819309405 | - |
dc.description | This is the pre-peer reviewed version of the following article: Quelal-Vásconez, M.A., Lerma-García, M.J., Pérez-Esteve, E., Arnau-Bonachera, A., Barata, J.M. & Talens, P. Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT - Food Science and Technology, vol. 117, art. 108598 (jan. 2020), which has been published in final form at https://doi.org/10.1016/j.lwt.2019.108598 | - |
dc.description | Este es el pre-print del siguiente artículo: Quelal-Vásconez, M.A., Lerma-García, M.J., Pérez-Esteve, E., Arnau-Bonachera, A., Barata, J.M. & Talens, P. Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT - Food Science and Technology, vol. 117, art. 108598 (jan. 2020), que se ha publicado de forma definitiva en https://doi.org/10.1016/j.lwt.2019.108598 | - |
dc.description.abstract | Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalization levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with better predictions for methylxanthines (R2 P 0.882 for both analytes; RMSEP 0.020-0.061%, bias -0.027-0.006) than for flavanols (R2 P 0.818-0.863; RMSEP 6.63-15.87%, bias 1.942-3.056). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry. | - |
dc.format | application/pdf | - |
dc.language.iso | en | - |
dc.language.iso | es | - |
dc.publisher | Elsevier | - |
dc.relation | Este artículo de investigación ha sido financiado por el Gobierno de España y por el Fondo Europeo de Desarrollo Regional (FEDER) a través del proyecto "Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo: desarrollo de una metodología predictiva aplicada al procesamiento" (RTC-2016-5241-2). M.A. Quelal agradece la beca concedida por parte del Ministerio de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT) de la República de Ecuador. También, se agradece a Olam Food Ingredients Company la proporción de las muestras de cacao para la realización de este estudio. | - |
dc.relation | UCH. Financiación Nacional | - |
dc.relation | UCH. Financiación Europea | - |
dc.relation.ispartof | LWT - Food Science and Technology, vol. 117 (jan. 2020) | - |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es | - |
dc.subject | Food - Quality. | - |
dc.subject | Alimentos - Análisis. | - |
dc.subject | Alimentos - Control de calidad. | - |
dc.subject | Cocoa. | - |
dc.subject | Cacao. | - |
dc.subject | Food - Analysis. | - |
dc.title | Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy | - |
dc.type | Artículo | - |
dc.identifier.doi | https://doi.org/10.1016/j.lwt.2019.108598 | - |
dc.relation.projectID | RTC-2016-5241-2 | - |
dc.centro | Universidad Cardenal Herrera-CEU | - |
Aparece en las colecciones: | Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos |
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