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The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
Masters Theses
Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …