Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of Castilla-La Mancha-
Autor(es): dc.creatorOlivati, Carolina-
Autor(es): dc.creatorNishiyama-Hortense, Yara Paula-
Autor(es): dc.creatorSoares Janzantti, Natália-
Autor(es): dc.creatorda Silva, Roberto-
Autor(es): dc.creatorLago Vanzela, Ellen Silva-
Autor(es): dc.creatorGómez-Alonso, Sergio-
Data de aceite: dc.date.accessioned2025-08-21T17:55:46Z-
Data de disponibilização: dc.date.available2025-08-21T17:55:46Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/molecules28207006-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/296866-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/296866-
Descrição: dc.descriptionDark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.-
Descrição: dc.descriptionShanghai Science International Cooperation Project-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo nº 2265-
Descrição: dc.descriptionFaculty of Chemical Sciences and Technologies University of Castilla-La Mancha, Avda. Camilo José Cela s/n-
Descrição: dc.descriptionRegional Institute for Applied Scientific Research (IRICA) University of Castilla-La Mancha, Avda. Camilo José Cela s/n-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo nº 2265-
Descrição: dc.descriptionShanghai Science International Cooperation Project: 88887.310309/2018-00-
Idioma: dc.languageen-
Relação: dc.relationMolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBrazilian cultivar-
Palavras-chave: dc.subjectchocolate-
Palavras-chave: dc.subjectdragée-
Palavras-chave: dc.subjectHPLC-DAD-ESI-MS/MS-
Palavras-chave: dc.subjectphenolic composition-
Palavras-chave: dc.subjectraisin-
Título: dc.titleDark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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