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Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/41303
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Campo DCValorIdioma
dc.creatorValterney Lima Deuspt_BR
dc.creatorEliete da Silva Bispopt_BR
dc.creatorAdriana Silva Francapt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-05-02T21:28:24Z-
dc.date.available2022-05-02T21:28:24Z-
dc.date.issued2020-12-
dc.citation.volume134pt_BR
dc.citation.spage1pt_BR
dc.citation.epage7pt_BR
dc.identifier.doi10.1016/j.lwt.2020.110202pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41303-
dc.description.resumoCloning techniques have been used to improve agronomical traits and to answer to the new demand for fine chocolate. However, scarce information is available regarding their impact on chocolate quality. This study investigated amino acids and bioactive amines in nine cocoa clones and their impact on quality, safety and functional properties of chocolates. Most of the clones had 18 out of the 20 amino acids investigated (five lacked methionine, one phenylalanine and another alanine, proline and valine). Total levels varied from 28.57 to 84.5 g/kg and ~45% were essential amino acids. Bitter amino acids represented 55%, sweet 19% and umami 2% of total. Spermidine, putrescine, tryptamine, tyramine and phenylethylamine were present in all samples; agmatine was detected in five, cadaverine in eight, histamine in seven, and serotonin in six samples. Total levels varied from 9.10 to 44.09 mg/kg. The presence of spermidine, tryptamine, agmatine and phenylethylamines is relevant due to health promoting properties. Histamine and tyramine levels are not enough to cause adverse effects. Multivariate analyses separated the chocolates into five clusters. This information is relevant for further agronomical studies and in the formulation of cocoa blends for chocolate with unique and optimized nutritional, functional, safety and sensory qualities.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICApt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAmino acidspt_BR
dc.subjectBiogenic aminespt_BR
dc.subjectLeucinept_BR
dc.subjectPhenylethylaminept_BR
dc.subjectChocolatept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCacaupt_BR
dc.subject.otherChocolatept_BR
dc.titleInfluence of cocoa clones on the quality and functional properties of chocolate – nitrogenous compoundspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820311919pt_BR
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