This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this re...This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.展开更多
Background: Drug resistance in malaria warrants the need for alternative therapy from plant food nutrients. The search for novel anti-malarial control spurred a great interest in cocoa which has been portrayed as immu...Background: Drug resistance in malaria warrants the need for alternative therapy from plant food nutrients. The search for novel anti-malarial control spurred a great interest in cocoa which has been portrayed as immune booster against malaria. This study was geared towards estimation of CD4+ cells of P. berghei infected mice treated with cocoa powder extract (CPE) to provide substantive scientific evidence to authenticate the anecdotal report. Methods: Brine shrimp toxicity assay was done to determine LC50 of crude cocoa powder extract. The mice were infected with 1 × 107 of ANKA and NK65 strains of Plasmodium berghei intraperitoneally, while graded doses of the extract were administered by an intra-gastric intubation based on the body weight of mice. Blood samples were analyzed for microscopy and flow cytometry for CD4+ cell counts. Results: The onset of infection was delayed in the group treated before inoculations on day 3 and the level of P. berghei parasitemia was positively associated with induction of CD4+ cells while the negative control group that received normal saline had progressive increase of parasitemia. The mean survival time could not go beyond day14 in ANKA, though both strains responded to CPE in a similar way with chloroquine as a positive control. The CD4+ cells counted increased in both strains treated before and during inoculations and the episodes of malaria was suppressed compared with the control. Conclusion: This study has demonstrated that the antiplasmodial activity of CPE was associated with the level of CD4+ T-cells proliferation which initiated the protective immune response. This therefore calls for efforts to ensure adequate intake of cocoa powder to boost immunity against malaria.展开更多
Three Lactobacillus strains previously isolated from artisanal Italian cheeses and identified by species-specific PCR as L. helveticus, L. paracasei and L. rhamnosus, were evaluated for the presence of functional trai...Three Lactobacillus strains previously isolated from artisanal Italian cheeses and identified by species-specific PCR as L. helveticus, L. paracasei and L. rhamnosus, were evaluated for the presence of functional traits, such as acidifying activity, cell surface hydrophobicity, antibiotic resistance, survival in low pH and in presence of bile salts, in comparison with two commercially available probiotic strains (Lactobacillus acidophilus La-5 and L. rhamnosus GG). Subsequently, with the aim to develop a new non-dairy functional product, cocoa powder was used as a medium for incorporating freeze-dried cultures of each tested strain and survival at different time/temperature conditions was investigated. The results obtained demonstrated that artisanal dairy products are interesting sources of new probiotic strains;in particular, the dairy origin strain L. rhamnosus showed a good probiotic performance and the highest level of survival during storage. Finally, we showed that cocoa powder represents a good delivery medium for lactobacilli: it could be considered a novel functional food exhibiting high antioxidant power and presenting probiotic potential.展开更多
文摘This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.
文摘Background: Drug resistance in malaria warrants the need for alternative therapy from plant food nutrients. The search for novel anti-malarial control spurred a great interest in cocoa which has been portrayed as immune booster against malaria. This study was geared towards estimation of CD4+ cells of P. berghei infected mice treated with cocoa powder extract (CPE) to provide substantive scientific evidence to authenticate the anecdotal report. Methods: Brine shrimp toxicity assay was done to determine LC50 of crude cocoa powder extract. The mice were infected with 1 × 107 of ANKA and NK65 strains of Plasmodium berghei intraperitoneally, while graded doses of the extract were administered by an intra-gastric intubation based on the body weight of mice. Blood samples were analyzed for microscopy and flow cytometry for CD4+ cell counts. Results: The onset of infection was delayed in the group treated before inoculations on day 3 and the level of P. berghei parasitemia was positively associated with induction of CD4+ cells while the negative control group that received normal saline had progressive increase of parasitemia. The mean survival time could not go beyond day14 in ANKA, though both strains responded to CPE in a similar way with chloroquine as a positive control. The CD4+ cells counted increased in both strains treated before and during inoculations and the episodes of malaria was suppressed compared with the control. Conclusion: This study has demonstrated that the antiplasmodial activity of CPE was associated with the level of CD4+ T-cells proliferation which initiated the protective immune response. This therefore calls for efforts to ensure adequate intake of cocoa powder to boost immunity against malaria.
文摘Three Lactobacillus strains previously isolated from artisanal Italian cheeses and identified by species-specific PCR as L. helveticus, L. paracasei and L. rhamnosus, were evaluated for the presence of functional traits, such as acidifying activity, cell surface hydrophobicity, antibiotic resistance, survival in low pH and in presence of bile salts, in comparison with two commercially available probiotic strains (Lactobacillus acidophilus La-5 and L. rhamnosus GG). Subsequently, with the aim to develop a new non-dairy functional product, cocoa powder was used as a medium for incorporating freeze-dried cultures of each tested strain and survival at different time/temperature conditions was investigated. The results obtained demonstrated that artisanal dairy products are interesting sources of new probiotic strains;in particular, the dairy origin strain L. rhamnosus showed a good probiotic performance and the highest level of survival during storage. Finally, we showed that cocoa powder represents a good delivery medium for lactobacilli: it could be considered a novel functional food exhibiting high antioxidant power and presenting probiotic potential.
