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

AuthorsHernández Hernández, Carolina; Morales Sillero, Ana; Fernández-Prior, África; Fernández-Bolaños Guzmán, Juan ; Aguilera-Herrera, M.Paz; Rodríguez-Gutiérrez, Guillermo
Cocoa antioxidants
Extra virgin oil
Oxidative stability
Issue Date2019
CitationLWT - Food Science and Tecnology 111: 278- 283 (2019)
AbstractCocoa 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.
Identifiersdoi: 10.1016/j.lwt.2019.05.027
issn: 0023-6438
Appears in Collections:(IG) Artículos
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