Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.

Cocoa bean husk extract (CBHE)was obtained by thermal treatment at 170 °C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated. Phenols, theobromine, and antioxidant activity were determined over 28 days in both jams and compared to a control jam. Total phe...

ver descrição completa

Detalhes bibliográficos
Autores: Hernández Hernández, Carolina, Morales Sillero, Ana, Fernández-Prior, África, Fernández-Bolaños Guzmán, Juan, Aguilera-Herrera, M.Paz, Rodríguez-Gutiérrez, Guillermo
Formato: artículo
Fecha de publicación:2019
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/196187
Acesso em linha:http://hdl.handle.net/10261/196187
Access Level:acceso abierto
Palavra-chave:Epicatechin
Cocoa antioxidants
Extra virgin oil
Oxidative stability
Catechins
id ES_26b52dfd31faed67559eff5aea53718b
oai_identifier_str oai:digital.csic.es:10261/196187
network_acronym_str ES
network_name_str España
repository_id_str
spelling Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.Hernández Hernández, CarolinaMorales Sillero, AnaFernández-Prior, ÁfricaFernández-Bolaños Guzmán, JuanAguilera-Herrera, M.PazRodríguez-Gutiérrez, GuillermoEpicatechinCocoa antioxidantsExtra virgin oilOxidative stabilityCatechinsCocoa bean husk extract (CBHE)was obtained by thermal treatment at 170 °C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated. Phenols, theobromine, and antioxidant activity were determined over 28 days in both jams and compared to a control jam. Total phenols, epicatechin, and theobromine were higher in the water fraction of the jam with non-encapsulated extract (J-CBHE)at day 28: 1140, 19.14 and 70 ppm, respectively. For the oil fraction of J-CBHE, total phenols, epicatechin, and theobromine contents were 120, 2.54, and 0.13 ppm at day 28, respectively. The oil content in jam with the non-encapsulated extract showed the best Rancimat induction time, with a 32% increase compared to the control, keeping for longer without becoming rancid. Nevertheless, the jam with encapsulated extract showed the best retention of bioactive compounds during the storage time.This research was supported by the Spanish Ministry of Economy and Competitiveness and co-funded by the European Social Fund (project AGL2016-79088R), the Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme (RyC2012-10456), the National Institute of Forestry, Agricultural and Livestock Research (INIFAP-México) and the Mexican National Council of Science and Technology (CONACyT-México).Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionInstituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (México)Consejo Nacional de Ciencia y Tecnología (México)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/196187reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-79088-RSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1961872026-05-22T06:33:51Z
dc.title.none.fl_str_mv Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
title Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
spellingShingle Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
Hernández Hernández, Carolina
Epicatechin
Cocoa antioxidants
Extra virgin oil
Oxidative stability
Catechins
title_short Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
title_full Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
title_fullStr Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
title_full_unstemmed Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
title_sort Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
dc.creator.none.fl_str_mv Hernández Hernández, Carolina
Morales Sillero, Ana
Fernández-Prior, África
Fernández-Bolaños Guzmán, Juan
Aguilera-Herrera, M.Paz
Rodríguez-Gutiérrez, Guillermo
author Hernández Hernández, Carolina
author_facet Hernández Hernández, Carolina
Morales Sillero, Ana
Fernández-Prior, África
Fernández-Bolaños Guzmán, Juan
Aguilera-Herrera, M.Paz
Rodríguez-Gutiérrez, Guillermo
author_role author
author2 Morales Sillero, Ana
Fernández-Prior, África
Fernández-Bolaños Guzmán, Juan
Aguilera-Herrera, M.Paz
Rodríguez-Gutiérrez, Guillermo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (México)
Consejo Nacional de Ciencia y Tecnología (México)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Epicatechin
Cocoa antioxidants
Extra virgin oil
Oxidative stability
Catechins
topic Epicatechin
Cocoa antioxidants
Extra virgin oil
Oxidative stability
Catechins
description Cocoa bean husk extract (CBHE)was obtained by thermal treatment at 170 °C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated. Phenols, theobromine, and antioxidant activity were determined over 28 days in both jams and compared to a control jam. Total phenols, epicatechin, and theobromine were higher in the water fraction of the jam with non-encapsulated extract (J-CBHE)at day 28: 1140, 19.14 and 70 ppm, respectively. For the oil fraction of J-CBHE, total phenols, epicatechin, and theobromine contents were 120, 2.54, and 0.13 ppm at day 28, respectively. The oil content in jam with the non-encapsulated extract showed the best Rancimat induction time, with a 32% increase compared to the control, keeping for longer without becoming rancid. Nevertheless, the jam with encapsulated extract showed the best retention of bioactive compounds during the storage time.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/196187
url http://hdl.handle.net/10261/196187
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-79088-R
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404842358734848
score 15,812429

Registos relacionados