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

Dark 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)) r...

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Principais autores: Carolina Olivati, Yara Paula Nishiyama-Hortense, Natália Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gómez-Alonso
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-10-01
Serier:Molecules
Fag:
raisin
chocolate
dragée
Brazilian cultivar
phenolic composition
HPLC-DAD-ESI-MS/MS
Online adgang:https://www.mdpi.com/1420-3049/28/20/7006
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