Profile of Bioactive Compounds and Antioxidant Capacity of Indonesian Cocoa Powder: A Case of Food Processing Authentication

Besty R. Ulvia, Nuri Andarwulan, Nuri Andarwulan, Dase Hunaefi, Dase Hunaefi

2019

Abstract

One aim of food authentication for cocoa powder is to prove the manufacturing process. Cocoa powder is one of the derivative products of cacao resulting from crushing and refining cocoa cake. Cocoa cake is processed further through alkalization and/or grinded to become cocoa powder. The major bioactive compounds found in cocoa powder are polyphenols and methylxanthines that potential to be sources of antioxidants. The objectives of this research are to identify bioactive compounds and antioxidant capacity of Indonesian cocoa powder from different sources for identifying the manufacturing process of alkalization. Profile of bioactive compounds was identified by using HPLC-UV. DPPH and FRAP method was used for the quantification of antioxidant capacity. Folin-Ciocalteau method was used for total phenolic content. The total phenolic content of Indonesian cocoa powder ranged from 14.80 – 79.93 mg (GAE/g). Antioxidant capacity using DPPH method ranged from 91.67 – 362.24 (µmol TE/g) and FRAP method ranged from 249.16 – 1000.95 (µmol Fe2+/g). The average content of theobromine in cocoa powder ranged from 1.89 – 3.14 (mg/g) respectively. For caffeine content, ranged from 0.12 – 0.46 (mg/g). Levels of (+)-catechin in 9 samples ranged from 0.04 – 1.10 (mg/g) respectively. Whereas the average content of (-)-epicatechin ranged from 0.04 – 4.68 (mg/g). Strong positive correlation with Pearson test was established between total phenolic content and antioxidant capacity with (R2 = 0.99) for DPPH and (R2 = 0.97) for FRAP. Higher total phenolic content indicates higher antioxidant capacity. Analysis of PCA divides the sample based on similarity of chemical characteristics. The right quadrant on PCA analysis was a group of natural cocoa powder, illustrates the similarity of color and higher content of theobromine, (-)-epicatechin, caffeine, and fat content. The left quadrant was a group of alkalized cocoa powder, illustrates the similarity of higher pH and (+)-catechin content of Indonesian cocoa powder.

Paper Citation

in Harvard Style

Ulvia B., Andarwulan N. and Hunaefi D. (2019). Profile of Bioactive Compounds and Antioxidant Capacity of Indonesian Cocoa Powder: A Case of Food Processing Authentication. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 97-105. DOI: 10.5220/0009977300002833

in Bibtex Style

@conference{2nd sis19,
author={Besty Ulvia and Nuri Andarwulan and Dase Hunaefi},
title={Profile of Bioactive Compounds and Antioxidant Capacity of Indonesian Cocoa Powder: A Case of Food Processing Authentication},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={97-105},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009977300002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Profile of Bioactive Compounds and Antioxidant Capacity of Indonesian Cocoa Powder: A Case of Food Processing Authentication
SN - 978-989-758-466-4
AU - Ulvia B.
AU - Andarwulan N.
AU - Hunaefi D.
PY - 2019
SP - 97
EP - 105
DO - 10.5220/0009977300002833