FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates

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dc.creatorValterney Lima Deus
dc.creatorLaís Maia Resende
dc.creatorEliete da Silva Bispo
dc.creatorAdriana Silva Franca
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2025-01-23T19:01:52Z
dc.date.accessioned2025-09-08T23:03:18Z
dc.date.available2025-01-23T19:01:52Z
dc.date.issued2021-09-30
dc.identifier.doi10.1016/j.foodchem.2021.129754
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/79434
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Restrito
dc.subjectAminas bioativas
dc.subjectChocolate
dc.subject.otherRancimat
dc.subject.otherDPPH
dc.subject.otherEspermidina
dc.subject.otherAminas biogênicas
dc.subject.otherTriptamina
dc.subject.otherTiramina
dc.titleFTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume357
local.description.resumoCloning techniques are used to improve agronomical traits and answer to the demand for fine chocolate. The objective of this study was to predict the concentrations of bioactive amines, phenolic compounds, and the antioxidant potential of dark monoclonal chocolate from nine fine cocoa varieties by FTIR analysis and conventional techniques. Total phenolic compounds, bioactive amines and antioxidant activity varied significantly among chocolates. The antioxidant activity was also affected by the analytical method (DPPH vs. Rancimat). Chemometric models based on FTIR data provided satisfactory predictions of the concentrations of the amines: spermidine (R2 = 0.92; RMSEP = 0.39; RMSEC = 0.21), tryptamine (R2 = 0.92; RMSEP = 0.41; RMSEC = 0.20), cadaverine (R2 = 0.82; RMSEP = 1.58; RMSEC = 0.75) and tyramine (R2 = 0.87; RMSEP = 1.87; RMSEC = 0.68); as well as phenolic compounds and antioxidant activity by Rancimat® (R2 = 0.98; RMSEP = 0.32; RMSEC = 0.21) and DPPH (R2 = 0.97; RMSEP = 4.05; RMSEC = 1.66). The wavenumbers of amines vibrations are among those that most affected antioxidant prediction models, confirming the contribution of amines to the antioxidant activity of chocolates.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814621007603

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