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|Title:||Radical Scavenging Activity, Anti-bacterial and Mutagenic Effects of Cocoa Bean Maillard Reaction Products with Degree of Roasting|
|Authors:||MCCOURT JOSEPHINE; CAMMERER Bettina; FIALA Annette; PROBST Martina; KUN Szillard; ANKLAM ELKE; WAGNER Karl-Heinz; SUMMA C.|
|Citation:||MOLECULAR NUTRITION & FOOD RESEARCH vol. 52 p. 342-351|
|Publisher:||WILEY-V C H VERLAG GMBH|
|Type:||Articles in periodicals and books|
|Abstract:||Raw, pre-roasted and roasted Cocoa samples were seperated into four different molecular weight fractions with ultrafiltration and tested for their antibacterial, mutagenic, as well as their radical-scavenging effects. Radical-scavenging effects were tested with electroparamagnetic resonancespectroscopy, anti-mutagenicity in the Salmonella microsome assay(with and without metabolic activation), and antibacterial effects by incubating the fractionswith several strains of Bifidobacteria, Enterobacter and Escherichia, and observing their growth. The radical-scavenging activity and reducing substance concentrations increased, particularly in the 5-10-kDa roasted fraction. Chromaticity testing elucidated that the 10-5-kDa fraction was one of the darkest fractions. The Salmonella microsome assay showed neither mutagenic nor anti-mutagenic effects in any of thesamples at any of the different concentrations applied when using TA98, TA100 and TA102. Allfractions reduced the growth of pathogenic bacteria, in particular at the highest concentration of 100 ug/ml; however, the same trends were also observed for Bifidobacteria.|
|JRC Institute:||Institute for Health and Consumer Protection|
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