Search results

1 – 2 of 2
Article
Publication date: 6 September 2011

Cassiane da Silva Oliveira, Leonardo Fonseca Maciel, Maria Spínola Miranda and Eliete da Silva Bispo

Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four…

1103

Abstract

Purpose

Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four samples of organically and conventionally cultivated cocoa from the south area of Bahia for their composition of phenolics, flavonoids and their antioxidant activity.

Design/methodology/approach

Non‐fermented beans, fermented beans, roasted nibs and cocoa liquor were analyzed using spectrophotometry.

Findings

In general, the samples that contained a higher level of phenolics and flavonoids were the roasted nibs and the non‐fermented samples in both cultivation systems. The fermented beans and the liquor contained a lower level.

Practical implications

The relationship between the concentration of total phenols and the capacity to “mop up” free radicals from the cocoa extracts appears to be highly significant. The extracts with a higher concentration of phenols also show higher antioxidant activity (non‐fermented beans extracts and organically and conventionally cultivated nibs).

Originality/value

This work brings an important contribution in the field of agriculture at a time when organic systems of cultivation are an alternative to the conventional system and that pollutes the environment and produces food that contains quantities of chemical contaminants that can damage the health of the consumer. The comparison in phenolic compounds content, flavonoids and antioxidant activity in organic and conventional systems is original and of great importance, showing that the ecological cropping systems are less harmful to the environment and promote improvements to the chemical composition of foods.

Details

British Food Journal, vol. 113 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 September 2011

Leonardo Fonseca Maciel, Cassiane da Silva Oliveira, Eliete da Silva Bispo and Maria da P. Spínola Miranda

Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative…

1118

Abstract

Purpose

Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative stress. These compounds are primarily found in fruits, and mangoes are an important source. This paper aims to address these issues.

Design/methodology/approach

In this work, the antioxidant activities of mangoes cultivated in three different ways were evaluated by their ability to capture free radicals using the DPPH radical.

Findings

The results showed that the biodynamic mangoes had highest antioxidant activity in mature‐green and ripe fruits, while for those of organic origin the antioxidant activity was highest in unripe fruits. The organic mangoes also showed highest values of phenolic compounds at all maturation stages. The mangoes from conventional crops had lower values for all parameters evaluated in this study than the organically and biodynamically cultivated fruits.

Originality/value

This work brings an important contribution in the field of agriculture at a time when organic and biodynamic systems of cultivation are an alternative to the conventional system and that pollutes the environment and produces food that contains quantities of chemical contaminants that can damage the health of the consumer. The comparison in phenolic compounds content, flavonoids and antioxidant activity in biodynamic, organic and conventional systems is original and of great importance, showing that the ecological cropping systems are less harmful to the environment and promote improvements to the chemical composition of foods.

Details

British Food Journal, vol. 113 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 2 of 2