Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans

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dc.creatorGeisiane Santos Silva
dc.creatorBruno Martins Dala-Paula
dc.creatorEliete da Silva Bispo
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2025-09-05T20:41:51Z
dc.date.accessioned2025-09-09T00:10:50Z
dc.date.available2025-09-05T20:41:51Z
dc.date.issued2023-03-15
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2022.134725
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/84955
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCacau
dc.subjectChocolate
dc.subject.otherEspermidina
dc.subject.otherChocolate
dc.subject.otherHistamina
dc.subject.otherFermentação do cacau
dc.subject.otherSerotonina
dc.subject.otherDigestão in vitro
dc.titleBioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans
dc.typeArtigo de periódico
local.citation.epage9
local.citation.issuepart. B
local.citation.spage1
local.citation.volume404
local.description.resumoThe influence of under-fermented (UF) cocoa (0 to 65 %) on bioactive amines in chocolate and their in vitro bioaccessibility was investigated. The same amines were found in all treatments; however, treatments were divided into two groups regarding total amines [0 & 20 % UF (34 mg/kg) and 35 to 65 % UF (17 mg/kg)] and phenolic levels [lower and higher, respectively]. Serotonin, tyramine, putrescine, cadaverine, agmatine and phenylethylamine were higher in chocolate with ≤ 20 % UF cocoa. Histamine and spermidine were not affected. Digestibility studies indicated that low levels of amines were present in the oral phase. Gastric digestion was effective in releasing tyramine, spermidine and phenylethylamine from conjugates. Serotonin and agmatine were not detected after in vitro digestion of chocolate with ≥ 35 % UF cocoa. Histamine was released during in vitro intestinal digestion. By adding different proportions of UF cocoa during chocolate production, the levels and bioaccessibility of amines can be modulated.
local.publisher.countryBrasil
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/S0308814622026875

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