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. Author manuscript; available in PMC: 2019 Jul 30.
Published in final edited form as: Food Chem. 2018 Feb 8;255:414–420. doi: 10.1016/j.foodchem.2018.02.036

Figure 4.

Figure 4

Impact of roasting on the in vitro PL inhibitory activity of cocoa extracts. (A) PL inhibitory activity of extracts (final concentration = 200 µg/mL) prepared for cocoa roasted at 100°C, 150°C, and 170°C for 0 – 40 min were determined using a commercially-available colorimetric assay. Each data point represents the mean of 3 experimental replicates. Error bars represent the SEM. The time-dependence of the data was analyzed by linear regression and the difference in the slope from 0 was determined using the F-test. (B) The time-dependent impact of roasting at 170°C on TPC and PL-inhibitory activity were plotted and revealed that whereas the former decreased the latter increased. Data represent the mean of 3 experimental replicates. Error bars were omitted for clarity.