學生姓名:
楊家榕
指導教授:
張祐維
學期:
113上
摘 要:
Cocoacontainsmanyfunctionalcomponents,suchasflavan-3-ols,anthocyanins,andtheobromine.Withthegrowingawarenessofhealth,peoplearepayingincreasingattentiontothecontentofthesefunctionalcomponentsinproducts.Afterpre-treatingcocoabeansusingmethodsA(untreated)andB(freezingat-20°C),andanalyzingthesamplesusingHighPerformanceLiquidChromatography(HPLC),itwasobservedthatthelevelsof(-)-epicatechinand(+)-catechinincocoapowderfrommethodst1andt2werehigherthaninmethodC(thermalshock).Inthecocoaextracts,theaverageTotalpolyphenolcontent(TPC)was348.967±6.653mgGAE/g,whichistwicetheamountfoundinpre-treatedcocoabeans(A:153.067±2.034mg/g).Regardingcocoadryingkinetics,significantdifferencesinpolyphenolcontentwereobservedbetweensun-dryingandoven-dryingmethods(Aleanetal.,2016;Hiietal.,2009).Amathematicalmodelwasdevelopedtopredicthowdryingtimeaffectspolyphenols,revealingthat45%ofpolyphenolcompoundswerelostduringthedryingprocess(RodríguezPérezetal.,2016).Microwave-assistedextractionofcocoabeansyieldedextractscontainingtheobromine,catechin,epicatechin,andprocyanidinsB1andB2.Varioussolventsweretested,andamethanol:water(1:1)mixturewasidentifiedastheoptimalsolventforextractingtargetcompounds.UsingResponseSurfaceMethodology(RSM)tooptimizepolyphenolextractionconditions,itwasfoundthatpolyphenolstabilitywasmaximizedat40°Cduringthedryingprocess.Atthistemperature,theconcentrationsofepicatechinandprocyanidinswerehigherthanthoseinfreeze-driedsamples.Afteridentifyingmethodstoincreasethefunctionalcomponentsincocoabeans,thesecanbeappliedindailylife,suchasinthedevelopmentofdietarysupplementsandanti-agingorskin-whiteningproducts.
楊家榕.pdf