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https://www.readbyqxmd.com/read/28439881/effect-of-cocoa-on-blood-pressure
#1
REVIEW
Karin Ried, Peter Fakler, Nigel P Stocks
BACKGROUND: High blood pressure is an important risk factor for cardiovascular disease, contributing to about 50% of cardiovascular events worldwide and 37% of cardiovascular-related deaths in Western populations. Epidemiological studies suggest that cocoa-rich products reduce the risk of cardiovascular disease. Flavanols found in cocoa have been shown to increase the formation of endothelial nitric oxide which promotes vasodilation and therefore blood pressure reduction. Here we update previous meta-analyses on the effect of cocoa on blood pressure...
April 25, 2017: Cochrane Database of Systematic Reviews
https://www.readbyqxmd.com/read/28432760/determination-of-ochratoxin-a-in-black-and-white-pepper-nutmeg-spice-mix-cocoa-and-drinking-chocolate-by-high-performance-liquid-chromatography-coupled-with-fluorescence-detection-collaborative-study
#2
Elena Cubero-Leon, Katrien Bouten, Hamide Senyuva, Joerg Stroka
A method validation study for the determination of ochratoxin A in black and white pepper (Piper spp.), nutmeg (Myristica fragrans), spice mix (blend of ginger, turmeric, pepper, nutmeg, and chili), cocoa powder, and drinking chocolate was conducted according to the International Harmonized Protocol of the International Union of Pure and Applied Chemistry. The method is based on the extraction of samples with aqueous methanol, followed by a cleanup of the extract with an immunoaffinity column. The determination is carried out by reversed-phase LC coupled with a fluorescence detector...
April 22, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28425392/an-improved-method-for-the-quantification-of-thiamine-vitamin-b1-in-cocoa-containing-beverage-powders
#3
Frédéric Martin, Liliane Meyer, Konstantinos Zelianos, Esther Campos Gimenez
The purpose of this work was to understand low recoveries of thiamine (vitamin B1) when extracted from cocoa-containing beverage powders fortified with water-soluble vitamin B1, and to develop and validate a new procedure to improve these results. Based on the literature, previous trials have focused on two main factors: pH value prior to paper filtration and the need for solid-phase extraction (SPE) clean up. We demonstrate that by following European Standard EN 14122, recovery of thiamine in cocoa-containing beverage powders is low and dependent on the test portion (86 and 72% for 0...
April 19, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28420000/-epicatechin-suppresses-angiotensin-ii-induced-cardiac-hypertrophy-via-the-activation-of-the-sp1-sirt1-signaling-pathway
#4
Zeng-Xiang Dong, Lin Wan, Ren-Jun Wang, Yuan-Qi Shi, Guang-Zhong Liu, Si-Jia Zheng, Hui-Ling Hou, Wei Han, Xin Hai
BACKGROUND/AIMS: Flavonol (-)-epicatechin (EPI) is present in high amounts in cocoa and tea products, and has been shown to exert beneficial effects on the cardiovascular system. However, the precise mechanism of EPI on cardiomyocyte hypertrophy has not yet been determined. In this study, we examined whether EPI could inhibit cardiac hypertrophy. METHODS: We utilised cultured neonatal mouse cardiomyocytes and mice for immunofluorescence, immunochemistry, qRT-PCR, and western blot analyses...
April 13, 2017: Cellular Physiology and Biochemistry
https://www.readbyqxmd.com/read/28419110/cocoa-pulp-in-beer-production-applicability-and-fermentative-process-performance
#5
Cassiane da Silva Oliveira Nunes, Giovani Brandão Mafra de Carvalho, Marília Lordêlo Cardoso da Silva, Gervásio Paulo da Silva, Bruna Aparecida Souza Machado, Ana Paula Trovatti Uetanabaro
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration...
2017: PloS One
https://www.readbyqxmd.com/read/28415017/accelerated-solvent-extraction-method-for-the-quantification-of-polycyclic-aromatic-hydrocarbons-in-cocoa-beans-by-gas-chromatography-mass-spectrometry
#6
Renata França Cassimiro Belo, Júlia Pereira Figueiredo, Carolina Mariana Nunes, Rafael Pissinatti, Scheilla Vitorino Carvalho de Souza, Roberto Gonçalves Junqueira
An accelerated solvent extraction (ASE) procedure for use with gas chromatography-mass spectrometry (GC-MS) was optimized for the determination of eight polycyclic aromatic hydrocarbons (PAHs) in cocoa beans. Plackett-Burman and rotatable central composite design (RCCD) indicated that three variables affected the recoveries of PAHs during the extraction and purification steps: agitation time in the second liquid-liquid partition, weight of silica gel in the column, and volume of hexane for PAH elution from the column...
March 30, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28412765/advanced-value-chain-collaboration-in-ghana-s-cocoa-sector-an-entry-point-for-integrated-landscape-approaches
#7
Howard Deans, Mirjam A F Ros-Tonen, Mercy Derkyi
Value chain analyses have focused mainly on collaboration between chain actors, often neglecting collaboration "beyond the chain" with non-chain actors to tackle food security, poverty and sustainability issues in the landscapes in which these value chains are embedded. Comparing conventional and advanced value chain collaborations involving small-scale cocoa farmers in Ghana, this paper analyzes the merits of a more integrated approach toward value chain collaboration. It particularly asks whether advanced value chain collaboration targeting cocoa-producing areas potentially offers an entry point for implementing a landscape approach...
April 15, 2017: Environmental Management
https://www.readbyqxmd.com/read/28407918/nickel-speciation-in-cocoa-infusions-using-monolithic-chromatography-post-column-id-icp-ms-and-q-tof-ms
#8
Kelly Peeters, Tea Zuliani, Dušan Žigon, Radmila Milačič, Janez Ščančar
Nickel (Ni) is considered to be a potentially harmful element for humans. Its levels in foodstuffs are normally low (below 0.2mgkg(-1)), but sensitive individuals may develop allergy to Ni as a result of dietary consumption. Cocoa contains relatively high Ni concentrations (around 3mgkg(-1)). Ni bioavailability, its role in the flavour of food and its potential impact on human health depends primarily on its chemical species. However, there is a lack of information about Ni speciation in cocoa. In this work Ni species were separated on a weak convective interaction media diethylamine (CIM DEAE) monolithic chromatographic column and quantified by the post-column isotope dilution inductively coupled plasma mass spectrometry (ID-ICP-MS)...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28395822/ultra-stable-self-foaming-oils
#9
Bernard P Binks, Ioannis Marinopoulos
This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous phase of low melting triglycerides. Such crystal dispersions in oil can be aerated to produce whipped oils of high foamability and extremely high stability. The foams do not exhibit drainage and bubbles neither coarsen nor coalesce as they become coated with solid crystals...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28389323/an-approach-to-allergy-risk-assessments-for-e-liquid-ingredients
#10
Sandra Costigan, Juan Lopez-Belmonte
Many flavours and fragrances are known allergens. Their selection and inclusion levels in e-liquids must therefore be guided by toxicological principles, taking into account the exposure pattern and inhalation route of exposure. For contact sensitisation, a general, agreed quantitative risk assessment approach to prevent dermal sensitisation exists. Here we propose exposure parameters and safety factors to apply this approach to e-liquid ingredients. Additionally, as a risk management approach for pre-sensitised individuals, we derive a threshold of 0...
April 4, 2017: Regulatory Toxicology and Pharmacology: RTP
https://www.readbyqxmd.com/read/28372220/formulation-and-processing-factors-affecting-trichothecene-mycotoxins-within-industrial-biscuit-making
#11
Silvia Generotti, Martina Cirlini, Bojan Šarkanj, Michael Sulyok, Franz Berthiller, Chiara Dall'Asta, Michele Suman
Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused on the following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, and the minor metabolite culmorin. Special emphasis was given to the recipe formulation, and to the baking conditions, using an industrial-scale operation, starting from naturally contaminated raw materials...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28362112/the-role-of-non-fat-ingredients-on-confectionery-fat-crystallization
#12
Ryan West, Dérick Rousseau
Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed non-fat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often extrapolates crystallization and textural properties from bulk to mixed systems while overlooking the important role of composition or particle interactions. For example, in chocolate processing the fat phase aids dispersed phase lubrication and fluidity whereas the dispersed particles assist in fat crystallization by providing many nucleation sites...
March 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28357979/adsorption-of-as-v-cd-ii-and-pb-ii-in-multicomponent-aqueous-systems-using-activated-carbons
#13
Gerardo Cruz
This paper studies the use of two activated carbon samples made of cocoa pod husk (CPH-AC) and one commercial activatedcarbon sample in the adsorption of As(V), Cd(II) and Pb(II) from multicomponent synthetic solutions and from the Puyango-Tumbes River water, a river located in northwest Peru. The characterization of the activated carbon samples was conducted. The CPH-AC samples exhibited a specific surface area (SBET) between 709 and 1117 m2/g and a pH point of zero charge (pHPZC) between 4.4 ± 0.2 and 5 ± 0...
March 29, 2017: Water Environment Research: a Research Publication of the Water Environment Federation
https://www.readbyqxmd.com/read/28344490/comparison-of-physicochemical-properties-of-suppositories-containing-starch-hydrolysates
#14
Piotr Belniak, Katarzyna Świąder, Michał Szumiło, Aleksandra Hyla, Ewa Poleszak
The purpose of this work was to determine the effect of starch hydrolysates (SH) on the physicochemical properties of suppositories. The study was conducted with suppositories with acetaminophen (AAP) a typical antipyretic analgesic, as model drug on lipophilic (cocoa butter) and hydrophilic base (polyethylene glycol 1500 + 400). The suppositories with and without the addition of SH were examined for physicochemical tests according to European Pharmacopoeia 8th edition (Ph. Eur.): the uniformity of mass of single-dose preparation test, the softening time determination of lipophilic suppositories test, the disintegration of suppositories test, and dissolution test with flow-through apparatus...
March 2017: Saudi Pharmaceutical Journal: SPJ: the Official Publication of the Saudi Pharmaceutical Society
https://www.readbyqxmd.com/read/28343458/association-between-urinary-metabolic-profile-and-the-intestinal-effects-of-cocoa-in-rats
#15
Malen Massot-Cladera, Jordi Mayneris-Perxachs, Adele Costabile, Jonathan R Swann, Àngels Franch, Francisco J Pérez-Cano, Margarida Castell
The aim of this study was to elucidate the relationship between the urinary metabolic fingerprint and the effects of cocoa and cocoa fibre on body weight, hormone metabolism, intestinal immunity and microbiota composition. To this effect, Wistar rats were fed, for 3 weeks, a diet containing 10 % cocoa (C10) or two other diets with same the proportion of fibres: one based on cocoa fibre (CF) and another containing inulin as a reference (REF) diet. The rats' 24 h urine samples were analysed by an untargeted 1H NMR spectroscopy-based metabonomic approach...
March 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28336557/catechins-as-potential-mediators-of-cardiovascular-health
#16
REVIEW
Daniel R Mangels, Emile R Mohler
The impact of diet on cardiovascular disease has become an increasingly relevant topic as ongoing epidemiological evidence continues to demonstrate clear associations with disease burden and mortality. Certain diets, such as those high in sodium and saturated fat, are associated with cardiovascular disease states, while other diets can be cardioprotective. However, there is limited knowledge on how the micro- and macronutrients within such cardioprotective diets afford their benefits. One such micronutrient is the catechin class, which are naturally occurring compounds in plant foods, such as teas, cocoa, wine, pears, and apples...
March 23, 2017: Arteriosclerosis, Thrombosis, and Vascular Biology
https://www.readbyqxmd.com/read/28322947/cacao-pod-husks-as-a-source-of-low-methoxyl-highly-acetylated-pectins-able-to-gel-in-acidic-media
#17
Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz
Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction conditions were evaluated. One pectin was obtained from optimized conditions employing aqueous nitric acid as an extractant, and the other one was extracted with boiling water. Pectin gels (0.99% galacturonic acid equivalent, w/w) were prepared at pH 2.5-3.0 in the presence of 60% sucrose (w/w) and subjected to rheological analysis...
March 18, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28318272/investigations-on-the-aroma-of-cocoa-pulp-theobroma-cocoa-l-and-its-influence-on-the-odor-of-fermented-cocoa-beans
#18
Irene Chetschik, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath, Tilo Hühn
The odor active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities in terms of FD-factors, in comparison to the varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. In order to gain first insights on molecular level how the cocoa pulp odorants impacted the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation...
March 20, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28317753/bioactive-amines-and-phenolic-compounds-in-cocoa-beans-are-affected-by-fermentation
#19
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Rosinelson da Silva Pena, Maria Beatriz Abreu Gloria, Alessandra Santos Lopes
Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity against ABTS radical were determined to monitor the fermentation process. Only two biogenic amines (tryptamine and tyramine) and two polyamines (spermidine and spermine) were detected in cocoa beans during fermentation...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317743/synthesis-of-1-3-distearoyl-2-oleoylglycerol-by-enzymatic-acidolysis-in-a-solvent-free-system
#20
Xiaosan Wang, Yang Chen, Liyou Zheng, Qingzhe Jin, Xingguo Wang
1,3-Distearoyl-2-oleoylglycerol (SOS) is widely used as a cocoa butter improver and an anti-blooming agent in the chocolate industry. In this study, an effective process was developed to prepare SOS by enzymatic acidolysis. Under optimal reaction conditions (substrate molar ratio of 12, NS40086 loading of 10%, a solvent-free system, 75°C for 4h), a SOS yield of 70.2% was obtained. Subsequently, two-step purification was applied to purify the crude SOS product. Free fatty acids were completely removed after molecular distillation...
August 1, 2017: Food Chemistry
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