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Meng F, Du W, Zhu Y, Du X, Song C, Chen X, Fang X, Cao Q, Ma D, Wang Y, Zhang C. Composition and Bioactivity of Chlorogenic Acids in Vegetable and Conventional Sweet Potato Vine Tips. Foods 2023; 12:3910. [PMID: 37959029 PMCID: PMC10649122 DOI: 10.3390/foods12213910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/16/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps. Over 4 g of the purified product was obtained from 100 g of sweet potato vine tip powder, producing more than 85% of purified CGA. The LC-MS analysis of all samples indicated that 4-CQA was the predominant isomer in both sweet potato cultivars. Significant variations of p-coumaroyl quinic acids, feruloyl quinic acids, dicaffeoyl quinic acids, and tricaffeoyl quinic acid were identified, whereas the mono-caffeoyl quinic acids did not vary when the two sweet potato varieties were compared. Compared to conventional sweet potatoes, vegetable sweet potatoes exhibit a high negative correlation between 4-CQA and 5-pCoQA, while showing a high positive correlation between 3,5-CQA and 3-pCoQA. A series of principal component analyses (PCA) using CGA isomers enables a clear differentiation between vine tips derived from vegetable and conventional sweet potatoes. The model of linear discriminant analysis, based on the characteristic CGA, achieved a 100% accuracy rate in distinguishing between vegetable and conventional sweet potatoes. The high purity of sweet potato CGA (SCGA) exhibited potent anti-breast cancer activity. The results demonstrated that SCGA significantly suppressed the clonogenicity of MB231 and MCF7 cells, and impeded the migratory, invasive, and lung metastatic potential of MB231 cells.
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Affiliation(s)
- Fantong Meng
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Wantong Du
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Yaxing Zhu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Ximeng Du
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Chengchuang Song
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Xi Chen
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Xingtang Fang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Qinghe Cao
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
- Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences, Xuzhou 221004, China
| | - Daifu Ma
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
- Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences, Xuzhou 221004, China
| | - Yanhong Wang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
| | - Chunlei Zhang
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, Institute of Cellular and Molecular Biology, College of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (F.M.); (W.D.); (Y.Z.); (X.D.); (C.S.); (X.C.); (X.F.); (Q.C.); (D.M.); (Y.W.)
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Razola-Díaz MDC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel) 2023; 12:antiox12030716. [PMID: 36978964 PMCID: PMC10045957 DOI: 10.3390/antiox12030716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
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Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Sonia Melgar-Locatelli
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Estela Castilla-Ortega
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Nutrition and Food Science, Campus of Melilla, University of Granada, C/Santander, 52005 Melilla, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
- Correspondence:
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Schlüter A, André A, Hühn T, Rohn S, Chetschik I. Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16335-16346. [PMID: 36524976 DOI: 10.1021/acs.jafc.2c06493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated for 72 h at 45 °C before drying. Previous studies focused on the aroma formation during this treatment and the further processing of chocolate. The current study focused on the influence of aerobic and anaerobic moist incubation on selected nonvolatile components in comparison with the unfermented raw material and traditionally fermented cocoa. Total phenolic content and total flavan-3-ol content, contents of (+)-catechin, (-)-epicatechin, procyanidins B2 and C1, cinnamtannin A2, methylxanthines (theobromine and caffeine), contents of sugars (sucrose, d-glucose, and d-fructose) and free amino acids (17 proteinogenic amino acids) were determined. The fermentation index was also evaluated. The aerobically incubated and fermented cocoa showed low levels of phenolic compounds in comparison to the unfermented cocoa and the anaerobically incubated cocoa. The level of methylxanthines was unaffected by all treatments. The contents of reducing sugars were more than 2-fold higher after both incubation treatments compared to fermentation. The level of free amino acids liberated was highest after anaerobic incubation followed by fermentation and aerobic incubation. The aerobically incubated cocoa showed the highest FI, while the anaerobically incubated cocoa may be considered under-fermented (FI <1.0). Statistical analysis (ANOVA) showed significant differences between all treatments, which was verified by principal component analysis.
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Affiliation(s)
- Ansgar Schlüter
- School of Life Sciences and Facility Management, Institute of Food and Beverage Innovation, Research Group Food Chemistry, ZHAW Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
- University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, 20146 Hamburg, Germany
| | - Amandine André
- School of Life Sciences and Facility Management, Institute of Food and Beverage Innovation, Research Group Food Chemistry, ZHAW Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Tilo Hühn
- School of Life Sciences and Facility Management, Institute of Food and Beverage Innovation, Research Group Food Chemistry, ZHAW Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Sascha Rohn
- University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, 20146 Hamburg, Germany
- Institute of Food Technology and Chemistry, Technische Universität Berlin, 13355 Berlin, Germany
| | - Irene Chetschik
- School of Life Sciences and Facility Management, Institute of Food and Beverage Innovation, Research Group Food Chemistry, ZHAW Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
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Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds. Foods 2022; 11:foods11243966. [PMID: 36553708 PMCID: PMC9778104 DOI: 10.3390/foods11243966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/13/2022] Open
Abstract
Cocoa and cupuassu are evergreen Amazonian trees belonging to the genus Theobroma, with morphologically distinct fruits, including pods and beans. These beans are generally used for agri-food and cosmetics and have high fat and carbohydrates contents. The beans also contain interesting bioactive compounds, among which are polyphenols and methylxanthines thought to be responsible for various health benefits such as protective abilities against cardiovascular and neurodegenerative disorders and other metabolic disorders such as obesity and diabetes. Although these pods represent 50-80% of the whole fruit and provide a rich source of proteins, they are regularly eliminated during the cocoa and cupuassu transformation process. The purpose of this work is to provide an overview of recent research on cocoa and cupuassu pods and beans, with emphasis on their chemical composition, bioavailability, and pharmacological properties. According to the literature, pods and beans from cocoa and cupuassu are promising ecological and healthy resources.
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Borja Fajardo JG, Horta Tellez HB, Peñaloza Atuesta GC, Sandoval Aldana AP, Mendez Arteaga JJ. Antioxidant activity, total polyphenol content and methylxantine ratio in four materials of Theobroma cacao L. from Tolima, Colombia. Heliyon 2022; 8:e09402. [PMID: 35600450 PMCID: PMC9118492 DOI: 10.1016/j.heliyon.2022.e09402] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/30/2021] [Accepted: 05/05/2022] [Indexed: 11/24/2022] Open
Abstract
The International Cocoa Organization recognized Colombian cocoa as "fine aroma," but in recent years, clone CCN 51 has grown in popularity, widely due to its high yield. The Tolima department is the fourth producer of cacao in Colombia, but there is a lack of knowledge of the chemical properties of regional cocoa genotypes. The aim of this study was to evaluate the morphological, antioxidant activity, total polyphenol content and the methylxanthines ratio of four regional genotypes (UTLP02, UTVE01, UTGC01 and UTLM02) of Theobroma cacao L. from Tolima, Colombia. The universal clone of CCN51 was used as control. The highest values for the qualitative descriptors were obtained by the variants UTVE01 and CCN51 with FRAP and TPC ranging from 44.51 ± 0.90 to 106.77 ± 5.21 mg GAE/g and 27.13 ± 0.14 to 52.12 ± 4.71 mmol TE/g respectively. The genotypes with the highest values for FRAP and TPC were UTGC01 and CCN51. According to the methylxanthine ratio, UTVE01 was classified as Criollo, while UTLM02, UTGC01 and UTLP02, CCN51 are Trinitario and Forastero, respectively. Although CCN51 is considered a remarkable material in terms of productivity, the genotypes evaluated present good yields and interesting values of TPC and antioxidant activity, making them promising trees in local breeding programs.
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Affiliation(s)
- Juan G Borja Fajardo
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Heidi B Horta Tellez
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Giann C Peñaloza Atuesta
- Natural Products Research Group, Department of Chemistry, Faculty of Sciences, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Angélica P Sandoval Aldana
- Interdisciplinary Research Group on Tropical Fruit Cultivation, Faculty of Agronomic Engineering, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
| | - Jonh J Mendez Arteaga
- Natural Products Research Group, Department of Chemistry, Faculty of Sciences, University of Tolima, Cl. 42 #1b-1, Ibagué, Colombia
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Mihai RA, Landazuri Abarca PA, Tinizaray Romero BA, Florescu LI, Catană R, Kosakyan A. Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety "Arriba Nacional". PLANTS (BASEL, SWITZERLAND) 2022; 11:976. [PMID: 35406956 PMCID: PMC9002803 DOI: 10.3390/plants11070976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/23/2022] [Accepted: 03/29/2022] [Indexed: 06/14/2023]
Abstract
Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world's leader in the production and export of fine flavor cocoa, responsible for 63% of the world's total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin-Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.
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Affiliation(s)
- Raluca A. Mihai
- CICTE, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas—ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador
| | - Pablo A. Landazuri Abarca
- IASA 1, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas—ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador;
| | | | - Larisa I. Florescu
- Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania;
| | - Rodica Catană
- Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania;
| | - Anush Kosakyan
- Institute of Parasitology, Biology Centre, Czech Academy of Sciences, 37005 Ceske Budejovice, Czech Republic;
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Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars. Journal of Food Science and Technology 2021; 58:4245-4251. [PMID: 34538907 PMCID: PMC8405736 DOI: 10.1007/s13197-020-04898-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 12/13/2019] [Accepted: 12/26/2019] [Indexed: 11/12/2022]
Abstract
The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40–90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method. Based on the results, it was generally found that bitter chocolate bars were characterized by a darker color and a higher content of free phenolic compounds (252.38–703.13 mg/100 g), including flavonoids (29.01–89.55 mg/100 g) and proanthocyanidins (52.23–224.47 mg/100 g), compared to dessert chocolate bars (241.70, 38.58 and 58.99 mg/100 g on average, respectively). The study showed that the cocoa mass content in the chocolate bars was strongly positively correlated with the phenolic compounds content (in particular flavonoids) and the antioxidant capacity. On the other hand, these properties of the chocolate bars were less dependent on the surface color.
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Jean-Marie E, Bereau D, Robinson JC. Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders. Foods 2021; 10:2049. [PMID: 34574159 PMCID: PMC8470844 DOI: 10.3390/foods10092049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/23/2021] [Accepted: 08/27/2021] [Indexed: 02/08/2023] Open
Abstract
Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.
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Affiliation(s)
| | | | - Jean-Charles Robinson
- Laboratoire COVAPAM, UMR Qualisud, Université de Guyane, 97300 Cayenne, France; (E.J.-M.); (D.B.)
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Gil M, Uribe D, Gallego V, Bedoya C, Arango-Varela S. Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential. Heliyon 2021; 7:e07738. [PMID: 34458602 PMCID: PMC8377438 DOI: 10.1016/j.heliyon.2021.e07738] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/26/2021] [Accepted: 08/04/2021] [Indexed: 12/22/2022] Open
Abstract
Noncommunicable diseases, the leading cause of mortality around the world, are responsible for approximately 75% of premature adult deaths (ages 30-69). To tackle this issue, a healthy diet based on functional foods, including cocoa and its derivatives, has been increasingly promoted. The polyphenols present in cocoa have been of interest due to their antioxidant potential and their possible protective role in the context of noncommunicable diseases, such as diabetes and cardiovascular conditions. However, during cocoa postharvest and industrialization, the concentration of these bioactive compounds is reduced, possibly affecting their health-promoting properties. Therefore, this paper reviews in the literature in this field to find the total polyphenol content in cocoa during the postharvest and industrialization processes in order to define concentration ranges as a reference point for future research. In addition, it discusses in vitro and in vivo studies into the biological antioxidant potential of cocoa and its derivatives. This review covers publications in indexed databases from 2010 to 2020, their data were processed and presented here using box plots. As a result, we identified the concentration ranges of polyphenols depending on the type of matrix, treatment and country, as well as their relationship with the main bioactive compounds present in cocoa that are associated with their possible antioxidant biological potential and health-related benefits.
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Affiliation(s)
- Maritza Gil
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias (Medellín-Antioquia Colombia), Colombia
- Grupo de investigación de Química Básica, Aplicada y Ambiente, ALQUIMIA, Colombia
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
| | - Diego Uribe
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación e Innovación Biomédica, GI2B, Colombia
| | - Vanessa Gallego
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
| | - Carolina Bedoya
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
- Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Sandra Arango-Varela
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación e Innovación Biomédica, GI2B, Colombia
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Kauz T, Dunkel A, Hofmann T. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8200-8212. [PMID: 34278790 DOI: 10.1021/acs.jafc.1c01987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Historically often described as the food of gods, cocoa-based products exhibit a pleasant aroma as well as a desirable astringent, bitter, and sour taste, which results in a high consumer preference. The key taste components of cocoa were identified and characterized by combining sensory analysis, fractionation, and structure elucidation. Cocoa astringency is driven by N-phenylpropenoyl-l-amino acids, polyphenol glycosides, and flavan-3-ols, while the latter compound class also contributes to bitterness. The key principle for cocoa bitterness was shown to be the combination of alkaloids and 2,5-diketopiperazines. To understand the influence of plant genetics, breeding, and processing on the sensory profile of cocoa products, high-throughput sensometabolite quantitation must be performed throughout all of these steps. In this work, we present a rapid, sensitive, and robust quantitation method on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform, requiring minimal workup for any sample type from farm to fork. This method was applied to a global set of 75 cocoa bean samples from all over the world before and after using a uniform roasting protocol. Within this world map, geographical origin did not predetermine cocoa taste profiles, whereas simulated processing by roasting was confirmed to be crucial in profile development. This method will open avenues for further studies to ultimately enable chocolate producers to control and optimize the taste properties of products as well as to monitor raw material selection and processing.
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Affiliation(s)
- Thomas Kauz
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
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Febrianto NA, Wang S, Zhu F. Chemical and biological properties of cocoa beans affected by processing: a review. Crit Rev Food Sci Nutr 2021; 62:8403-8434. [PMID: 34047627 DOI: 10.1080/10408398.2021.1928597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, East Java, Indonesia
| | - Sunan Wang
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Canadian Food and Wine Institute, Niagara College, Ontario, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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12
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Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process. Metabolites 2021; 11:metabo11020071. [PMID: 33530548 PMCID: PMC7911988 DOI: 10.3390/metabo11020071] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/16/2021] [Accepted: 01/21/2021] [Indexed: 02/03/2023] Open
Abstract
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.
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13
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Febrianto NA, Zhu F. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8658-8675. [PMID: 32662271 DOI: 10.1021/acs.jafc.0c02909] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation. The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90, Jember 68118, East Java, Indonesia
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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14
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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15
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Alasti FM, Asefi N, Maleki R, SeiiedlouHeris SS. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder. Journal of Food Science and Technology 2020; 57:2561-2571. [PMID: 32549607 DOI: 10.1007/s13197-020-04293-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2020] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alkaline relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p ≤ 0.01) with changing the type and the concentration of the alkali solution. The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alkaline products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p ≤ 0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution. The samples with a high concentration of alkaline solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.
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Affiliation(s)
- Fariba Mohamadi Alasti
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, pastaran street, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, pastaran street, Tabriz, Iran
| | - Ramin Maleki
- Research Department of Chromatography, Iranian Academic Center for Education, Culture & Research (ACECR), Urmia Branch, Urmia, Iran
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16
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Quelal‐Vásconez MA, Lerma‐García MJ, Pérez‐Esteve É, Talens P, Barat JM. Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Compr Rev Food Sci Food Saf 2020; 19:448-478. [DOI: 10.1111/1541-4337.12522] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/19/2019] [Indexed: 02/06/2023]
Affiliation(s)
| | | | - Édgar Pérez‐Esteve
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - Pau Talens
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - José Manuel Barat
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
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17
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Quelal-Vásconez MA, Lerma-García MJ, Pérez-Esteve É, Arnau-Bonachera A, Barat JM, Talens P. Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108598] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Mandrile L, Barbosa-Pereira L, Sorensen KM, Giovannozzi AM, Zeppa G, Engelsen SB, Rossi AM. Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy. Food Chem 2019; 292:47-57. [DOI: 10.1016/j.foodchem.2019.04.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 04/01/2019] [Accepted: 04/01/2019] [Indexed: 01/03/2023]
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19
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Febrianto NA, Zhu F. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9501-9509. [PMID: 31334642 DOI: 10.1021/acs.jafc.9b03448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Composition of bioactive compounds in cocoa beans is critical to the sensory and nutritional quality of cocoa based products. Twenty-six cocoa bean genotypes were freshly collected from the same plantation location in Indonesia. The bioactive compounds in these raw cocoa genotypes were identified and quantified. The results showed a great diversity in the composition of bioactive compounds among the 26 cocoa samples. The concentrations of methylxanthines, epicatechin, proanthocyanidin (PA) B-type oligomers, clovamide, and anthocyanins were important variables that differentiated these genotypes. MCC 01, SUL 3, ICCRI 03, and ICS 60 genotypes had the highest contents of flavan-3-ols including PAs and have the potential to be developed for "healthy" product formulations. Some genotypes such as DR 1, DR 2, DR 38, ICS 13, KPC 1, KW 617, RCC 71, and TSH 858 could be favored by industries due to the potential to be made into end-products with brighter appearance.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI) , Jl. PB Sudirman No. 90 Jember , East Java 68118 , Indonesia
| | - Fan Zhu
- School of Chemical Sciences , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
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20
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Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03333-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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21
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Fuentes S, Chacon G, Torrico DD, Zarate A, Gonzalez Viejo C. Spatial Variability of Aroma Profiles of Cocoa Trees Obtained through Computer Vision and Machine Learning Modelling: A Cover Photography and High Spatial Remote Sensing Application. SENSORS (BASEL, SWITZERLAND) 2019; 19:E3054. [PMID: 31373303 PMCID: PMC6678375 DOI: 10.3390/s19143054] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 07/07/2019] [Accepted: 07/09/2019] [Indexed: 02/03/2023]
Abstract
Cocoa is an important commodity crop, not only to produce chocolate, one of the most complex products from the sensory perspective, but one that commonly grows in developing countries close to the tropics. This paper presents novel techniques applied using cover photography and a novel computer application (VitiCanopy) to assess the canopy architecture of cocoa trees in a commercial plantation in Queensland, Australia. From the cocoa trees monitored, pod samples were collected, fermented, dried, and ground to obtain the aroma profile per tree using gas chromatography. The canopy architecture data were used as inputs in an artificial neural network (ANN) algorithm, with the aroma profile, considering six main aromas, as targets. The ANN model rendered high accuracy (correlation coefficient (R) = 0.82; mean squared error (MSE) = 0.09) with no overfitting. The model was then applied to an aerial image of the whole cocoa field studied to produce canopy vigor, and aroma profile maps up to the tree-by-tree scale. The tool developed could significantly aid the canopy management practices in cocoa trees, which have a direct effect on cocoa quality.
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Affiliation(s)
- Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia.
| | - Gabriela Chacon
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
| | - Damir D Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Andrea Zarate
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
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22
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Oracz J, Nebesny E, Zyzelewicz D, Budryn G, Luzak B. Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review. Crit Rev Food Sci Nutr 2019; 60:1947-1985. [PMID: 31124371 DOI: 10.1080/10408398.2019.1619160] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cocoa beans and their co-products are a rich source of beneficial compounds for health promotion, including polyphenols and methylxanthines. Knowledge of bioavailability and in vivo bioactivity of these phytochemicals is crucial to understand their role and function in human health. Therefore, many studies concerning bioavailability and bioactivity of cocoa bioactive compound have been done in both in vivo animal models and in humans. This critical review comprehensively summarizes the existing knowledge about the bioavailability and the major metabolic pathways of selected cocoa bioactive compounds (i.e. monomeric flavan-3-ols, procyanidins, anthocyanins, flavonols, phenolic acids, N-phenylpropenoyl-L-amino acids, stilbenes, and methylxanthines). The compiled results indicated that many of these compounds undergo extensive metabolism prior to absorption. Different factors have been suggested to influence the bioavailability of polyphenols and methylxanthines among them the role of gut microbiota, structure of these compounds, food matrix and occurrence of other substances were the most often considered. Aforementioned factors decided about the site where these bioactive compounds are digested and absorbed from the alimentary tract, as well as the pathway by which they are metabolized. These factors also determine of the type of transport through the intestine barrier (passive, involving specific enzymes or mediated by specific transporters) and their metabolic path and profile.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Ewa Nebesny
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Dorota Zyzelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Grazyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Boguslawa Luzak
- Department of Haemostasis and Haemostatic Disorders, Medical University of Lodz, Lodz, Poland
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23
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Febrianto NA, Zhu F. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3150-3158. [PMID: 30794392 DOI: 10.1021/acs.jafc.8b06418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
There has been increasing interest in the bioactive components of cocoa beans as they are related to the nutritional and sensory quality of cocoa products. Sulawesi 1 (Sul 1) cocoa beans (Trinitario variety) with different degrees of fermentation were collected from Indonesia. Quantification of bioactive compounds in these beans was done to better understand its intravariety diversity in the composition of bioactive components. Epicatechin, proanthocyanidin (PA) dimer, PA trimer, PA tetramer, and cyanidin glycosides were the major phenolics in Sul 1 cocoa beans. There was wide variation in the concentrations of bioactive compounds among the beans. These cocoa beans can be categorized into 4 distinct groups based on the profiles of flavan-3-ol derivatives, phenolic acids, flavonols, and anthocyanins. The fermentation index of cocoa beans could not be directly related to the polyphenol profile. This study provides insights into farm management using Sul 1 as planting material for quality improvement of cocoa-based products with targeted bioactive composition.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences , University of Auckland , Private Bag 92019, Auckland 1142 , New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI) , Jl. PB Sudirman No. 90 , Jember 68118 , East Java , Indonesia
| | - Fan Zhu
- School of Chemical Sciences , University of Auckland , Private Bag 92019, Auckland 1142 , New Zealand
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24
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Racine KC, Lee AH, Wiersema BD, Huang H, Lambert JD, Stewart AC, Neilson AP. Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa. Foods 2019; 8:foods8030102. [PMID: 30893898 PMCID: PMC6463099 DOI: 10.3390/foods8030102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 03/12/2019] [Accepted: 03/15/2019] [Indexed: 12/12/2022] Open
Abstract
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.
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Affiliation(s)
- Kathryn C Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Andrew H Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Brian D Wiersema
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA.
| | - Amanda C Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
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25
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Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing. Nutrients 2019; 11:nu11020428. [PMID: 30791360 PMCID: PMC6413064 DOI: 10.3390/nu11020428] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 02/14/2019] [Accepted: 02/15/2019] [Indexed: 01/30/2023] Open
Abstract
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.
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26
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Zhong JL, Muhammad N, Gu YC, Yan WD. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Oracz J, Nebesny E, Żyżelewicz D. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn. Food Res Int 2019; 115:135-149. [DOI: 10.1016/j.foodres.2018.08.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/26/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
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28
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Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype. Food Chem 2018; 267:277-287. [DOI: 10.1016/j.foodchem.2017.08.109] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 05/19/2017] [Accepted: 08/30/2017] [Indexed: 11/20/2022]
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Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018; 115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
Abstract
The quality of Theobroma cacao L. is influenced by different variables both in the crop and in the processes of postharvest, the latter it includes the fermentation and the drying, fundamental for the formation of aroma and flavor precursors, determinants in the characteristics of quality and differentiation of cocoa in the chocolate industry. The objective of the present research was to evaluate the effect of the solar drying process using a plastic roof solar dryer on the sensory and chemical quality of a mixture of cocoa cultivated in a region of Antioquia, Colombia. The content of total polyphenols, anthocyanins, sugars, mannitol, pH, total acidity, humidity, ethereal extract, ash, crude fiber and odor and flavor descriptors were analyzed. For analyzing the data, we used the methodology of longitudinal data analysis and repeated measurements, a Principal Component Analysis (PCA), and a principal factor analysis. The analyzed sensory characteristics are statistically different over time (p < 0.05). There was a decrease in the content of anthocyanins, total polyphenols and sucrose, and an increase in glucose and fructose during fermentation and drying. The analysis of factors allowed to define a series of groupings as indexes of quality according to the chemical and sensory properties analyzed in the drying process. Overall, the mixture of cocoa clones evaluated in the solar drying process presented indicators of sensory and chemical quality associated with descriptions of odor (spicy, dairy, nut, fruity, sweet cane), flavor (floral and spicy), ethereal extract, and pH that indicate a good benefit of cocoa and show the potential that Colombia has as a producer of fine aroma cocoa in high demand in premium markets.
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Affiliation(s)
- Luis Danilo Porras Barrientos
- Food Engineering, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No. 52-21, Medellín, Antioquia, Colombia.
| | - Juan Diego Torres Oquendo
- Food Science and Technology, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, Medellín, Antioquia, Colombia.
| | - Maritza Andrea Gil Garzón
- Agricultural Science, Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Medellín-Antioquia Colombia, Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL, Corporación Universitaria Lasallista, Carrera 51 No.118 sur 57, Caldas, Antioquia, Colombia.
| | - Olga Lucia Martínez Álvarez
- Public Health, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, AA 1226, Medellín, Antioquia, Colombia.
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Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS). Food Res Int 2018; 111:39-49. [PMID: 30007700 DOI: 10.1016/j.foodres.2018.05.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 04/30/2018] [Accepted: 05/03/2018] [Indexed: 02/05/2023]
Abstract
Dark chocolates are rich sources of polyphenols, widely acknowledged for eliciting several beneficial health effects. However, these compounds are key inducers of bitter taste and astringency, potentially limiting consumers' acceptance of chocolates with higher cocoa contents. In order to gain better insight in consumers' choices, the present study investigated the temporal profile of bitterness and astringency as well as sweet taste as covering agent, during the testing period in 5 dark origin (OR) (66.8-80.1% cocoa) and 6 non-origin (N-OR) (54.5-80.0% cocoa) chocolates with different cocoa contents, applying Temporal Dominance of Sensations (TDS). The temporal profile of the evaluated OR chocolates was characterized by the dominance of bitterness independent of cocoa contents (%cc), reaching maximum dominance rates (DR%) between 60.0 and 80.0% over approximately 75.0% of the testing period, i.e. prior to swallowing. After swallowing, astringency dominated, mostly not significantly. DR (%) of sweetness reached the level of significance only in one sample (OR 67.4%cc). N-OR chocolates with 54.5-60.0%cc were characterized by significant dominances of sweet taste along the entire evaluation period, reaching maximum DR% between 90 and 95%. The increase of cocoa contents was combined with higher DR% of bitter taste. Astringency dominated in N-OR samples at the end of the evaluation period presumably after swallowing. Finally, in N-OR chocolates, cc% highly affected the dominance of the evaluated attributes. This impact was found to be rather minor or absent in OR chocolates. Thus, the TDS-parameters showed variations in attribute's dominance in OR and N-OR chocolates indicating a strong influence of cocoa bean variety and local conditions (environmental and farming conditions as well as post-harvest treatment practices) in addition to cocoa contents.
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Jimenez JC, Amores FM, Solórzano EG, Rodríguez GA, La Mantia A, Blasi P, Loor RG. Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2824-2829. [PMID: 29168202 DOI: 10.1002/jsfa.8790] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 11/17/2017] [Accepted: 11/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Ecuador exports two major types of cocoa beans, the highly regarded and lucrative National, known for its fine aroma, and the CCN-51 clone type, used in bulk for mass chocolate products. In order to discourage exportation of National cocoa adulterated with CCN-51, a fast and objective methodology for distinguishing between the two types of cocoa beans is needed. RESULTS This study reports a methodology based on computer vision, which makes it possible to recognize these beans and determine the percentage of their mixture. The methodology was challenged with 336 samples of National cocoa and 127 of CCN-51. By excluding the samples with a low fermentation level and white beans, the model discriminated with a precision higher than 98%. The model was also able to identify and quantify adulterations in 75 export batches of National cocoa and separate out poorly fermented beans. CONCLUSION A scientifically reliable methodology able to discriminate between Ecuadorian National and CCN-51 cocoa beans and their mixtures was successfully developed. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Juan C Jimenez
- Programa Nacional de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue, Los Ríos, Ecuador
| | - Freddy M Amores
- Programa Nacional de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue, Los Ríos, Ecuador
- Universidad Técnica Estatal de Quevedo, Los Ríos, Ecuador
| | - Eddyn G Solórzano
- Programa Nacional de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue, Los Ríos, Ecuador
| | - Gladys A Rodríguez
- Programa Nacional de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue, Los Ríos, Ecuador
| | - Alessandro La Mantia
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università degli Studi di Camerino, Camerino, Italy
- School of Advanced Studies, Università degli Studi di Camerino, Camerino, Italy
| | - Paolo Blasi
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università degli Studi di Camerino, Camerino, Italy
| | - Rey G Loor
- Programa Nacional de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue, Los Ríos, Ecuador
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Hernández-Hernández C, Viera-Alcaide I, Morales-Sillero AM, Fernández-Bolaños J, Rodríguez-Gutiérrez G. Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk. Food Chem 2018; 240:831-839. [DOI: 10.1016/j.foodchem.2017.08.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/13/2017] [Accepted: 08/02/2017] [Indexed: 12/01/2022]
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Di Mattia CD, Sacchetti G, Mastrocola D, Serafini M. From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo. Front Immunol 2017; 8:1207. [PMID: 29033932 PMCID: PMC5626833 DOI: 10.3389/fimmu.2017.01207] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Accepted: 09/12/2017] [Indexed: 12/19/2022] Open
Abstract
Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the naturally occurring antioxidants (flavonoids) are lost, while others, such as Maillard reaction products, are formed. The final content of antioxidant compounds and the antioxidant activity of chocolate is a function of several variables, some related to the raw material and others related to processing and formulation. The aim of this mini-review is to revise the literature on the impact of full processing on the in vitro antioxidant activity of chocolate, providing a critical analysis of the implications of processing on the evaluation of the antioxidant effect of chocolate in in vivo studies in humans.
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Affiliation(s)
- Carla D Di Mattia
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Giampiero Sacchetti
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Dino Mastrocola
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Mauro Serafini
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
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Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans. Food Res Int 2017; 99:550-559. [PMID: 28784516 DOI: 10.1016/j.foodres.2017.06.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/31/2017] [Accepted: 06/02/2017] [Indexed: 01/03/2023]
Abstract
A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa beans from a wide range of geographic origins was carried out to catalogue systematic differences based on their origin as well as fermentation status. This study identifies previously unknown compounds with the goal to ascertain, which of these are responsible for the largest differences between bean types. UHPLC coupled with ultra-high resolution time-of-flight mass spectrometry was employed to identify and relatively quantify various oligomeric proanthocyanidins and their glycosides amongst several other unreported compounds. A series of biomarkers allowing a clear distinction between unfermented and fermented cocoa beans and for beans of different origins were identified. The large sample set employed allowed comparison of statistically significant variations of key cocoa constituents.
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De Taeye C, Eyamo Evina VJ, Caullet G, Niemenak N, Collin S. Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8876-8885. [PMID: 27934293 DOI: 10.1021/acs.jafc.6b03892] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fresh, ripe cocoa beans from Cameroon (German cocoa/Amelonado group and ICS 40/Trinitario group) were subjected to fermentation-like incubations in acetic acid, lactic acid, or both and to natural fermentation. Two naturally fermented samples from Cuba (UF 654/Trinitario group and C 411/Criollo group) were also investigated. Both cyanidin-3-galactoside and cyanidin-3-arabinoside (found as major anthocyanins in colored beans only) were drastically degraded through fermentation, especially in small beans and in the presence of acetic acid. On the other hand, emergence of a cyanidin-rhamnose isomer was evidenced, even in Criollo beans. In addition to the recently described structures F1 and F2 [m/z = 575 in ESI(-)], three additional polyphenolic structures [F3, F4, and F5; m/z = 557 in ESI(+)] were found after fermentation, the two former ones resulting from epicatechin oxidation. Synthesis of F5 requires an interclass reaction between cyani(di)n and epicatechin, which explains its absence in fermented Criollo beans.
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Victor Jos Eyamo Evina
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
- Laboratory of Plant Physiology, Department of Biological Sciences, Higher Teacher's Training College, University of Yaounde I , P.O. Box 47, Yaounde, Cameroon
| | - Gilles Caullet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Nicolas Niemenak
- Laboratory of Plant Physiology, Department of Biological Sciences, Higher Teacher's Training College, University of Yaounde I , P.O. Box 47, Yaounde, Cameroon
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Damm I, Enger E, Chrubasik-Hausmann S, Schieber A, Zimmermann BF. Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction. J Sep Sci 2016; 39:3113-22. [DOI: 10.1002/jssc.201600422] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 06/07/2016] [Accepted: 06/14/2016] [Indexed: 01/12/2023]
Affiliation(s)
- Irina Damm
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
| | - Eileen Enger
- Institut Prof. Dr. Georg Kurz GmbH; Köln Germany
| | | | - Andreas Schieber
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
| | - Benno F. Zimmermann
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
- Institut Prof. Dr. Georg Kurz GmbH; Köln Germany
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Wang L, Nägele T, Doerfler H, Fragner L, Chaturvedi P, Nukarinen E, Bellaire A, Huber W, Weiszmann J, Engelmeier D, Ramsak Z, Gruden K, Weckwerth W. System level analysis of cacao seed ripening reveals a sequential interplay of primary and secondary metabolism leading to polyphenol accumulation and preparation of stress resistance. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2016; 87:318-32. [PMID: 27136060 DOI: 10.1111/tpj.13201] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 03/04/2016] [Accepted: 04/22/2016] [Indexed: 05/19/2023]
Abstract
Theobroma cacao and its popular product, chocolate, are attracting attention due to potential health benefits including antioxidative effects by polyphenols, anti-depressant effects by high serotonin levels, inhibition of platelet aggregation and prevention of obesity-dependent insulin resistance. The development of cacao seeds during fruit ripening is the most crucial process for the accumulation of these compounds. In this study, we analyzed the primary and the secondary metabolome as well as the proteome during Theobroma cacao cv. Forastero seed development by applying an integrative extraction protocol. The combination of multivariate statistics and mathematical modelling revealed a complex consecutive coordination of primary and secondary metabolism and corresponding pathways. Tricarboxylic acid (TCA) cycle and aromatic amino acid metabolism dominated during the early developmental stages (stages 1 and 2; cell division and expansion phase). This was accompanied with a significant shift of proteins from phenylpropanoid metabolism to flavonoid biosynthesis. At stage 3 (reserve accumulation phase), metabolism of sucrose switched from hydrolysis into raffinose synthesis. Lipids as well as proteins involved in lipid metabolism increased whereas amino acids and N-phenylpropenoyl amino acids decreased. Purine alkaloids, polyphenols, and raffinose as well as proteins involved in abiotic and biotic stress accumulated at stage 4 (maturation phase) endowing cacao seeds the characteristic astringent taste and resistance to stress. In summary, metabolic key points of cacao seed development comprise the sequential coordination of primary metabolites, phenylpropanoid, N-phenylpropenoyl amino acid, serotonin, lipid and polyphenol metabolism thereby covering the major compound classes involved in cacao aroma and health benefits.
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Affiliation(s)
- Lei Wang
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Thomas Nägele
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
- Vienna Metabolomics Center (VIME); University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Hannes Doerfler
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Lena Fragner
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Palak Chaturvedi
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Ella Nukarinen
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Anke Bellaire
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
- Department of Botany and Biodiversity Research, University of Vienna, Rennweg 14, 1030, Vienna, Austria
| | - Werner Huber
- Department of Botany and Biodiversity Research, University of Vienna, Rennweg 14, 1030, Vienna, Austria
| | - Jakob Weiszmann
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Doris Engelmeier
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Ziva Ramsak
- Department of Systems Biology and Biotechnology, National Institute of Biology, Vecna pot 111, 1000, Ljubljana, Slovenia
| | - Kristina Gruden
- Department of Systems Biology and Biotechnology, National Institute of Biology, Vecna pot 111, 1000, Ljubljana, Slovenia
| | - Wolfram Weckwerth
- Department of Ecogenomics and Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria.
- Vienna Metabolomics Center (VIME); University of Vienna, Althanstrasse 14, 1090, Vienna, Austria.
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Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review. Crit Rev Food Sci Nutr 2016; 55:1176-92. [PMID: 24915346 DOI: 10.1080/10408398.2012.686934] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.
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Affiliation(s)
- Joanna Oracz
- a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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Antioxidant Activity and Cytotoxicity Effect of Cocoa Beans Subjected to Different Processing Conditions in Human Lung Carcinoma Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:7428515. [PMID: 27034742 PMCID: PMC4808553 DOI: 10.1155/2016/7428515] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 02/10/2016] [Accepted: 02/17/2016] [Indexed: 12/15/2022]
Abstract
Lung cancer is a common malignancy in men and the second leading cause of cancer-related mortality in men in the western world. Phenolic cocoa ingredients have a strong antioxidative activity and the potential to have a protective effect against cancer. In the present study, we have evaluated the influence of cocoa beans subjected to different processing conditions on cell viability and apoptosis of human lung cancer cells (A549). We measured the viability of lung cells treated with cocoa beans, unroasted slates (US), roasted slates (RS), unroasted well fermented (UWF) cocoa, and roasted well fermented (RWF) cocoa for 24 h. Using an MTT assay, we observed a decrease in the viability of A549 cells after treatment with cocoa bean extracts. Flow cytometer analysis revealed that cocoa beans increased the percentage of cells in sub-G1 phase and promoted up to twofold increase of apoptotic cells when compared to the control group. Taken together, the present study suggests that cocoa beans may have a protective effect against lung cancer.
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Quiñones Galvez J, Sosa D, Demey JR, Alemán S, Sosa M, Parra D, Móvil O, Trujillo Sánchez R, Capdesuñer YK, Quirós Y, Hernández M, Infante D. Caracterización bioquímica de hojas de clones de Theobroma cacao y su relación con los tricomas. REVISTA COLOMBIANA DE BIOTECNOLOGÍA 2015. [DOI: 10.15446/rev.colomb.biote.v17n2.54265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
<p><strong>Título en ingles:</strong> Biochemical characterization of leaves in <em>Theobroma cacao</em> clones and its relation with trichomes</p><p><br /><em>Theobroma cacao</em> L. es un cultivo de gran importancia por sus posibles aplicaciones en la farmacia y la agricultura. Contiene metabolitos que resultan de gran interés por sus funciones biológicas naturales en la respuesta de la planta a los diferentes tipos de estrés, tanto bióticos como abióticos. La presencia, tipo y concentración de los metabolitos (primarios y secundarios) pueden variar de acuerdo al genotipo analizado y se pueden acumular en estructuras asociadas a la arquitectura de la hoja como son los tricomas. El objetivo de este trabajo fue caracterizar 26 clones del banco de germoplasma de Padrón, INIA-Miranda, Estado Miranda, Venezuela y estudiar la relación existente entre los indicadores bioquímicos y el número de tricomas. Se determinó el contenido de compuestos fenólicos, proteínas solubles, prolina libre, carbohidratos totales, ligninas, el número de tricomas y la relación existente entre ellos. Los resultados mostraron que en el espacio bidimensional que explica el 46,68% de la variabilidad total, se definieron cinco grupos homogéneos: diez clones se asociaron con el máximo gradiente de prolina, carbohidratos totales y contenido de ligninas, nueve con alto contenido de proteínas y fenoles y siete con mayor número de tricomas en hojas. Se comprobó que el número de tricomas no se relacionó con la concentración de compuestos fenólicos.Los clones de cacao del tipo forastero mostraron mayor concentración de fenoles totales y carbohidratos, en tanto que los trinitarios presentaron mayor concentración de proteínas y prolina.</p>
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Krähmer A, Engel A, Kadow D, Ali N, Umaharan P, Kroh LW, Schulz H. Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy. Food Chem 2015; 181:152-9. [DOI: 10.1016/j.foodchem.2015.02.084] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 01/26/2015] [Accepted: 02/17/2015] [Indexed: 11/30/2022]
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43
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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2494-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Bordiga M, Locatelli M, Travaglia F, Coïsson JD, Mazza G, Arlorio M. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12760] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Giuseppe Mazza
- Pacific Agri-Food Research Centre; Agriculture and Agri-Food Canada; 4200 Highway 97 Summerland BC V0H 1Z0 Canada
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
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Teye E, Huang X, Takrama J, Haiyang G. Integrating NIR Spectroscopy and Electronic Tongue Together with Chemometric Analysis for Accurate Classification of Cocoa Bean Varieties. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12109] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ernest Teye
- School of Food and Biological Engineering, Xuefu Road; Jiangsu University; Zhenjiang 212013 Jiangsu Province China
- School of Agriculture; University of Cape Coast; Cape Coast Ghana
| | - Xingyi Huang
- School of Food and Biological Engineering, Xuefu Road; Jiangsu University; Zhenjiang 212013 Jiangsu Province China
| | - Jemmy Takrama
- Physiology & Biochemistry Division; Cocoa Research Institute of Ghana; New Tafo Akim Ghana
| | - Gu Haiyang
- School of Food and Biological Engineering, Xuefu Road; Jiangsu University; Zhenjiang 212013 Jiangsu Province China
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46
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Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0008-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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47
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Kothe L, Zimmermann BF, Galensa R. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting. Food Chem 2013; 141:3656-63. [PMID: 23993533 DOI: 10.1016/j.foodchem.2013.06.049] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 04/29/2013] [Accepted: 06/12/2013] [Indexed: 12/20/2022]
Abstract
Cocoa consumption is suggested to promote many health benefits, since cocoa is a rich source of flavanols; but amounts and profiles of flavanols depend strongly on the bean type, origin and manufacturing process. Roasting is known as a crucial step in technical treatment of cocoa, which leads to flavanol losses and modifications, especially the epimerization of (-)-epicatechin to (-)-catechin. This study monitors the influence of cocoa bean roasting on the composition of flavanol monomers to trimers, with special focus on epimerization, which was quantified for procyanidin dimers, and also observed for trimers for the first time. Five dimeric and two trimeric potential epimerization products were detected and the extent of epimerization during cocoa roasting was shown to be a function of temperature. The data also showed remarkable variations in the change of flavanol content. The quantified flavanols decreased about 50% in Java beans and increased about 30% in Ivory Coast beans, despite being roasted under equal conditions.
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Affiliation(s)
- Lisa Kothe
- Department of Nutrition and Food Sciences - Food Chemistry, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany
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48
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Pereira-Caro G, Borges G, Nagai C, Jackson MC, Yokota T, Crozier A, Ashihara H. Profiles of phenolic compounds and purine alkaloids during the development of seeds of Theobroma cacao cv. Trinitario. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:427-434. [PMID: 23215441 DOI: 10.1021/jf304397m] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Changes occurring in phenolic compounds and purine alkaloids, during the growth of seeds of cacao (Theobroma cacao) cv. Trinitario, were investigated using HPLC-MS/MS. Extracts of seeds with a fresh weight of 125, 700, 1550, and 2050 mg (stages 1-4, respectively) were analyzed. The phenolic compounds present in highest concentrations in developing and mature seeds (stages 3 and 4) were flavonols and flavan-3-ols. Flavan-3-ols existed as monomers of epicatechin and catechin and as procyanidins. Type B procyanidins were major components and varied from dimers to pentadecamer. Two anthocyanins, cyanidin-3-O-arabinoside and cyanidin-3-O-galactoside, along with the N-phenylpropernoyl-l-amino acids, N-caffeoyl-l-aspartate, N-coumaroyl-l-aspartate, N-coumaroyl-3-hydroxytyrosine (clovamide), and N-coumaroyltyrosine (deoxyclovamide), and the purine alkaloids theobromine and caffeine, were present in stage 3 and 4 seeds. Other purine alkaloids, such as theophylline and additional methylxanthines, did not occur in detectable quantities. Flavan-3-ols were the only components to accumulate in detectable quantities in young seeds at developmental stages 1 and 2.
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Affiliation(s)
- Gema Pereira-Caro
- Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
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49
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Li Y, Feng Y, Zhu S, Luo C, Ma J, Zhong F. The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2011.04.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Caligiani A, Acquotti D, Cirlini M, Palla G. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12105-12111. [PMID: 21047135 DOI: 10.1021/jf102985w] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study reports for the first time the metabolic profile of cocoa (Theobroma cacao L.) beans using the (1)H NMR technique applied to polar extracts of fermented cocoa beans. The simultaneous detection and quantification of amino acids, polyalcohols, organic acids, sugars, methylxanthines, catechins, and phenols were obtained by assigning the major signals of the spectra for different varieties of cocoa beans (Forastero, Criollo, and Trinitario) from different countries (Ecuador, Ghana, Grenada, and Trinidad). The data set obtained, representative of all classes of soluble compounds of cocoa, was useful to characterize the fermented cocoa beans as a function of the variety and geographic origin.
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Affiliation(s)
- Augusta Caligiani
- Dipartimento di Chimica Organica e Industriale, Università di Parma, Via Usberti 17A, 43124 Parma, Italy
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