{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T23:14:08Z","timestamp":1788909248572,"version":"build-2803163510"},"reference-count":35,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T00:00:00Z","timestamp":1730678400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011033","name":"Agencia Estatal de Investigaci\u00f3n","doi-asserted-by":"publisher","award":["PID2020\u2010114401RB\u2010C22"],"award-info":[{"award-number":["PID2020\u2010114401RB\u2010C22"]}],"id":[{"id":"10.13039\/501100011033","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Dark chocolates were characterized according to geographical origin, cocoa variety, and cocoa content using the methylxanthine and polyphenolic composition and antioxidant activity as the data. The main study objective was to uncover sample patterns and identify possible markers of quality, variety, or origin to deal with authentication or fraud detection issues. In the study, a set of 26 dark chocolates from different varieties (e.g., Criollo, Forastero, and Trinitario) harvested in Africa, America, and Asia was analyzed. The optimized sample treatment consisted of defatting the chocolate (1\u00a0g of sample with 5\u00a0mL of cyclohexane for 15\u00a0min, three times) and then extracting the analytes by sonication with methanol\/water 60:40 (v:v) for 15\u00a0min. The filtered extracts were analyzed by reversed\u2010phase high\u2010performance liquid chromatography with UV and spectrophotometric methods (Folin\u2013Ciocalteu, ferric reducing antioxidant power, and aluminum methods) to determine individual phenolics and overall indexes of antioxidant and flavonoid content. Results from this chocolate set indicated that American samples are richer than African counterparts in alkaloids and phenolics (e.g., 1.7 vs. 1.1\u00a0mg\u00a0g\n                    <jats:sup>\u22121<\/jats:sup>\n                    caffeine and 14.5 vs. 12.5\u00a0mg\u00a0g\n                    <jats:sup>\u22121<\/jats:sup>\n                    total flavanols, respectively). Regarding cocoa varieties, Criollo cocoa was richer in bioactive compounds and antioxidant capacity (e.g., 16, 15, and 12\u00a0mg\u00a0g\n                    <jats:sup>\u22121<\/jats:sup>\n                    total flavanols for Criollo, Forastero, and Trinitario, respectively). These results indicate that the analytes resulted in potential descriptors of varietal or geographical attributes.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17451","type":"journal-article","created":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T12:00:15Z","timestamp":1730721615000},"page":"8857-8867","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity"],"prefix":"10.1111","volume":"89","author":[{"given":"Tamara","family":"Parada","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry Universitat de Barcelona  Barcelona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pablo","family":"Pardo","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry Universitat de Barcelona  Barcelona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4892-9535","authenticated-orcid":false,"given":"Javier","family":"Saurina","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry Universitat de Barcelona  Barcelona Spain"},{"name":"Research Institute in Food Nutrition and Food Safety Universitat de Barcelona  Santa Coloma de Gramenet Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5757-7236","authenticated-orcid":false,"given":"Sonia","family":"Sentellas","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry Universitat de Barcelona  Barcelona Spain"},{"name":"Research Institute in Food Nutrition and Food Safety Universitat de Barcelona  Santa Coloma de Gramenet Spain"},{"name":"Departament de Recerca i Universitats Serra H\u00fanter Fellow, Generalitat de Catalunya  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