Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 967-975

  Arlorio, Marco ^a   Locatelli, Monica ^a   Travaglia, Fabiano ^a   Coïsson, Jean Daniel ^a   Grosso, Erika Del ^a   Minassi, Alberto ^a   Appendino, Giovanni ^a   Martelli, Aldo ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

( ) N (3 4 dihydroxy (E) cinnamoyl) dihydroxyphenylalanine; Antioxidant properties; Clovamide; Cocoa astringency; Theobroma cacao

Indexed keywords

CLOVAMIDE; LEVODOPA; N CAFFEOYL LEVO DOPA; POLYPHENOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; CHEMICAL STRUCTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTON NUCLEAR MAGNETIC RESONANCE; SYNTHESIS;

THEOBROMA CACAO;

EID: 34548498444     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.009     Document Type: Article

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