Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes
Carolina Olivati,
Yara Paula Nishiyama-Hortense,
Natália Soares Janzantti,
Roberto da Silva,
Ellen Silva Lago Vanzela,
Sergio Gómez-Alonso
Affiliations
Carolina Olivati
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
Yara Paula Nishiyama-Hortense
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
Natália Soares Janzantti
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
Roberto da Silva
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
Ellen Silva Lago Vanzela
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
Sergio Gómez-Alonso
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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)) 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.
