Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.

Vitis Chocolate Phenols / analysis Flavonols / analysis Proanthocyanidins / analysis Cacao Chromatography, High Pressure Liquid / methods
Brazilian cultivar HPLC-DAD-ESI-MS/MS chocolate dragée phenolic composition raisin

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
10 Oct 2023
Historique:
received: 24 07 2023
revised: 06 09 2023
accepted: 11 09 2023
medline: 30 10 2023
pubmed: 28 10 2023
entrez: 28 10 2023
Statut: epublish

Résumé

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.

Identifiants

DOI: 10.3390/molecules28207006 PMID: 37894486 PMC: PMC10609335
pubmed: 37894486
pii: molecules28207006
doi: 10.3390/molecules28207006
pmc: PMC10609335
pii:
doi:

Substances chimiques

Phenols 0
Flavonols 0
Proanthocyanidins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Coordenação de Aperfeicoamento de Pessoal de Nível Superior
ID : CAPES-PrInt, [process number 88887.310463/2018-00]
Organisme : FAPESP, Brazil
ID : grant numbers 2020/02760-6 and 2020/02471-4
Organisme : International Cooperation Project, Brazil
ID : number 88887.310309/2018-00
Organisme : University of Castilla-La Mancha
ID : Research Groups Funding grant number GI20174125, cofunded European Regional Development Fund (ERDF)

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Auteurs

Carolina Olivati (C)

Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
ORCID: 0000-0002-6301-1706

Yara Paula Nishiyama-Hortense (YP)

Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
ORCID: 0000-0002-8527-8225

Natália Soares Janzantti (N)

Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.
ORCID: 0000-0002-5417-583X

Roberto da Silva (R)

Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.
ORCID: 0000-0003-1468-5752

Ellen Silva Lago Vanzela (ES)

Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.

Sergio Gómez-Alonso (S)

Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
ORCID: 0000-0002-2358-6636

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Vitaceae › Vitis › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Aliments et boissons › Aliments › Chocolat › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Benzopyranes › 4H-1-Benzopyran-4-ones › Flavonoïdes › Flavonols › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Structures macromoléculaires › Tanins › Proanthocyanidines › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rosanae › Malvales › Malvaceae › Cacaoyer › Dark-Chocolate-Coated BRS Clara Raisins:...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Dark-Chocolate-Coated BRS Clara Raisins:...