Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays
Articolo
Data di Pubblicazione:
2021
Abstract:
The cocoa bean shell (CBS), a byproduct from the cocoa industry, was recently proposed
as a functional and low-cost ingredient, mainly because of its content in polyphenols. However,
vegetal food products could significantly differ in their chemical composition depending on different
factors such as their geographical provenience. This work is aimed to determine the polyphenolic
and methylxanthine profile of different CBS samples and utilize it for achieving their
differentiation according to their geographical origin and variety. RP-HPLC-PDA was used to
determine the CBS polyphenolic profile. Spectrophotometric assays were used to obtain the total
phenolic, flavonoid, and tannin contents, as well as to evaluate their radical scavenging activity.
The results obtained from both methods were then compared and used for the CBS differentiation
according to their origin and varieties through chemometric analysis. RP-HPLC-PDA allowed to
determine 25 polyphenolic compounds, as well as the methylxanthines theobromine and caffeine.
Polyphenolic profile results highlighted significant differences among the analyzed samples, allowing
for their differentiation based on their geographical provenience. Similar results were
achieved with the results of the spectrophotometric assays, considered as screening methods.
Differentiation based on CBS variety was instead obtained based on the HPLC-determined
methylxanthine profile.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
cocoa bean shell; cocoa byproduct; RP-HPLC-PDA; spectrophotometric assays; radical
scavenging activity; principal component analysis; polyphenols; methylxanthines; fingerprints;
cocoa markers
Elenco autori:
Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, Caroline Stévigny, Letricia Barbosa-Pereira
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