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Michalak-Tomczyk M, Rymuszka A, Kukula-Koch W, Szwajgier D, Baranowska-Wójcik E, Jachuła J, Welman-Styk A, Kędzierska K. Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale. Molecules 2024; 29:1727. [PMID: 38675547 PMCID: PMC11052505 DOI: 10.3390/molecules29081727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: 'Halbhoner Grüner Krauser', 'Scarlet', and 'Nero di Toscana'. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in 'Nero di Toscana'. Extracts of spontaneously fermented 'Scarlet' (SS) and 'Nero di Toscana' (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods.
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Affiliation(s)
- Magdalena Michalak-Tomczyk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Anna Rymuszka
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland;
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Jacek Jachuła
- Department of Botany, Mycology and Ecology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19 Street, 20-033 Lublin, Poland;
| | - Agnieszka Welman-Styk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Kinga Kędzierska
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
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2
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Chóez-Guaranda I, Maridueña-Zavala M, Quevedo A, Quijano-Avilés M, Manzano P, Cevallos-Cevallos JM. Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador. PLoS One 2024; 19:e0298909. [PMID: 38427658 PMCID: PMC10906890 DOI: 10.1371/journal.pone.0298909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 01/31/2024] [Indexed: 03/03/2024] Open
Abstract
The fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers. This work aimed to describe the dynamics of the gas chromatography-mass spectrometry (GC-MS) metabolite profile as well as the antioxidant capacity and anthocyanin contents during fermentation of fine-flavor cacao beans. Samples of Nacional x Trinitario cacao beans were obtained after 0, 24, 48, 72, 96, and 120 hours of spontaneous fermentation. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and total anthocyanin content were measured by ultraviolet-visible (UV-Vis) spectrophotometry. Volatiles were adsorbed by headspace solid phase microextraction (HS-SPME) while other metabolites were assessed by an extraction-derivatization method followed by gas chromatography-mass spectrometry (GC-MS) detection and identification. Thirty-two aroma-active compounds were identified in the samples, including 17 fruity, and 9 floral-like volatiles as well as metabolites with caramel, chocolate, ethereal, nutty, sweet, and woody notes. Principal components analysis and Heatmap-cluster analysis of volatile metabolites grouped samples according to the fermentation time. Additionally, the total anthocyanin content declined during fermentation, and FRAP-TPC values showed a partial correlation. These results highlight the importance of fermentation for the improvement of the fine-flavor characteristics of cacao beans.
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Affiliation(s)
- Ivan Chóez-Guaranda
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - María Maridueña-Zavala
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Adela Quevedo
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - María Quijano-Avilés
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Patricia Manzano
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Juan M. Cevallos-Cevallos
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Guayaquil, Ecuador
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Maldonado YE, Figueroa JG. Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans. Molecules 2023; 28:molecules28093755. [PMID: 37175166 PMCID: PMC10180166 DOI: 10.3390/molecules28093755] [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: 03/13/2023] [Revised: 04/19/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023] Open
Abstract
Cocoa beans (Theobroma cacao L.) are an important source of polyphenols. Nevertheless, the content of these compounds is influenced by post-harvest processes. In this sense, the concentration of polyphenols can decrease by more than 50% during drying. In this study, the process of procyanidins extraction was optimized and the stability of catechins, procyanidins, and theobromine to different drying temperatures was evaluated. First, the effectiveness of methanol, ethanol, acetone, and water as extract solvents was determined. A Box-Behnken design and response surface methodology were used to optimize the Microwave-Assisted Extraction (MAE) process. The ratios of methanol-water, time, and temperature of extraction were selected as independent variables, whereas the concentration of procyanidins was used as a response variable. Concerning the drying, the samples were dried using five temperatures, and a sample freeze-dried was used as a control. The quantitative analyses were carried out by HPLC-DAD-ESI-IT-MS. The optimal MAE conditions were 67 °C, 56 min, and 73% methanol. Regarding the drying, the maximum contents of procyanidins were obtained at 40 °C. To our knowledge, this is the first time that the stability of dimers, trimers, and tetramers of procyanidins on drying temperature was evaluated. In conclusion, drying at 40 °C presented better results than the freeze-drying method.
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Affiliation(s)
- Yessenia E Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Jorge G Figueroa
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
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Yang J, Cho H, Gil M, Kim KE. Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains. Antioxidants (Basel) 2023; 12:antiox12040798. [PMID: 37107174 PMCID: PMC10135397 DOI: 10.3390/antiox12040798] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Maca is a well-known biennial herb with various physiological properties, such as antioxidant activity and immune response regulation. In this study, the antioxidant, anti-inflammatory, and anti-melanogenic effects of fermented maca root extracts were investigated. The fermentation was carried out using Lactobacillus strains, such as Lactiplantibacillus plantarum subsp. plantarum, Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactobacillus gasseri. In RAW 264.7 cells, the non-fermented maca root extracts increased the secretion of nitric oxide (NO), an inflammatory mediator, in a dose-dependent manner. In contrast, the fermented extracts showed considerably lower NO secretion than the non-fermented extracts at concentrations of 5% and 10%. This indicates the effective anti-inflammatory effects of fermented maca. The fermented maca root extracts also inhibited tyrosinase activity, melanin synthesis, and melanogenesis by suppressing MITF-related mechanisms. These results show that fermented maca root extracts exhibit higher anti-inflammatory and anti-melanogenesis effects than non-fermented maca root extracts. Thus, maca root extracts fermented using Lactobacillus strains have the potential to be used as an effective cosmeceutical raw material.
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Becerra LD, Quintanilla-Carvajal MX, Escobar S, Ruiz RY. Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants (Basel) 2023; 12:antiox12020469. [PMID: 36830027 PMCID: PMC9952295 DOI: 10.3390/antiox12020469] [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: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.
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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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From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action. Int J Mol Sci 2022; 23:ijms232214365. [PMID: 36430843 PMCID: PMC9698929 DOI: 10.3390/ijms232214365] [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: 10/27/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
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Burbano-Cachiguango RA, Abreu-Naranjo R, Caicedo-Vargas CE, Ramírez-Romero CA, Calero-Cárdenas AS, Llumiquinga-Marcillo EM, Ruiz-Urigüen M. Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01620-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Cantadori E, Brugnoli M, Centola M, Uffredi E, Colonello A, Gullo M. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages. Foods 2022; 11:foods11131972. [PMID: 35804787 PMCID: PMC9265875 DOI: 10.3390/foods11131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 01/18/2023] Open
Abstract
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
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Affiliation(s)
- Elsa Cantadori
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Ponti SpA, 28074 Ghemme, Italy; (E.U.); (A.C.)
| | - Marcello Brugnoli
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | - Marina Centola
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | | | | | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Correspondence:
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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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Herrera-Rocha F, Cala MP, Aguirre Mejía JL, Rodríguez-López CM, Chica MJ, Olarte HH, Fernández-Niño M, Gonzalez Barrios AF. Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Sci Rep 2021; 11:21904. [PMID: 34754023 PMCID: PMC8578666 DOI: 10.1038/s41598-021-01427-8] [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: 08/12/2021] [Accepted: 10/14/2021] [Indexed: 12/05/2022] Open
Abstract
Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products.
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Affiliation(s)
- Fabio Herrera-Rocha
- grid.7247.60000000419370714Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711 Bogotá, Colombia
| | - Mónica P. Cala
- grid.7247.60000000419370714MetCore - Metabolomics Core Facility. Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | | | | | | | | | - Miguel Fernández-Niño
- Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711, Bogotá, Colombia. .,Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Weinberg 3, 06120, Halle, Germany.
| | - Andrés Fernando Gonzalez Barrios
- Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711, Bogotá, Colombia.
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Britto de Andrade A, Lins da Cruz M, Antonia de Souza Oliveira F, Soares SE, Druzian JI, Radomille de Santana LR, Oliveira de Souza C, da Silva Bispo E. Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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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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15
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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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16
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Fang S, Jin Z, Xu Y, Sha R, Mao J, Jiang Z. Chinese bayberry Jiaosu fermentation – changes of mycobiota composition and antioxidant properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of the study was to investigate the dynamic changes of mycobiota community, and the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu fermentation. The structure and composition of mycobiota during the Chinese bayberry Jiaosu fermentation were significantly changed (p < 0.001) and clearly clustered into two distinct phases (Phase 1: Day 5–20; Phase 2: Day 30–60, p < 0.001). From Phase 1 to Phase 2, the dominant fungi gradually changed from Saccharomycetales fam Incertae sedis to Saccharomyces cerevisiae. The antioxidative properties (total polyphenols, 1,1-diphenyl-2-picrylhydrazyl [DPPH], superoxide and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonate) [ABTS] radical scavenging) of Chinese bayberry Jiaosu were significantly increased by 250.4, 73.9, 25.3 and 40.0% respectively (p < 0.001). Co-occurrence network analysis revealed that Saccharomyces cerevisiae contributed to the increase of antioxidative properties in the Chinese bayberry Jiaosu fermentation. Our research indicates that fermentation into Chinese bayberry Jiaosu is an effective and new method for high-valued utilization of Chinese bayberry.
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Affiliation(s)
- Sheng Fang
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Zhening Jin
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Yisong Xu
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
| | - Ruyi Sha
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
| | - Jianwei Mao
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
- Zhejiang Industry Polytechnic College , Shaoxing , Zhejiang , China
| | - Zengliang Jiang
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
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17
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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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18
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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19
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De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021; 44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023] Open
Abstract
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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20
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Ángel García-Merino J, Moreno-Pérez D, de Lucas B, Montalvo-Lominchar MG, Muñoz E, Sánchez L, Naclerio F, Herrera-Rocha KM, Moreno-Jiménez MR, Rocha-Guzmán NE, Larrosa M. Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels. Food Funct 2021; 11:3441-3450. [PMID: 32236212 DOI: 10.1039/d0fo00246a] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Flavanols-rich cocoa has positive effects on lipid metabolism and might enhance the performance of athletes through an improvement in their body composition. To test this hypothesis a placebo-controlled intervention study in training endurance athletes who received 5 g of cocoa daily (425 mg of flavanols) for 10 weeks was performed. Dietary intake, body composition, exercise performance and plasma levels of follistatin, myostatin and leptin were measured. Cocoa intake significantly reduced body fat percentage (p = 0.020), specifically in the trunk (p = 0.022), visceral area (p = 0.034) and lower limbs (p = 0.004). The reduction in body fat mass was accompanied by an increase in plasma follistatin and a decrease in leptin, while myostatin levels remained unchanged. The intake of cocoa reduced the percentage of body fat of athletes, without any impact on athletes' performance. The change in fat body composition did not improve athletes' performance.
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Affiliation(s)
- Jose Ángel García-Merino
- MAS microbiota group, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Spain.
| | - Diego Moreno-Pérez
- Departamento de Educación, Métodos de Investigación y Evaluación, Universidad Pontificia de Comillas, ICAI-ICADE, Cantoblanco, Madrid 28015, Spain
| | - Beatriz de Lucas
- MAS microbiota group, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Spain.
| | | | - Elsa Muñoz
- Medical Service, Universidad Europea de Madrid, Spain
| | - Lara Sánchez
- Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Spain
| | - Fernando Naclerio
- Department of Life and Sports Sciences, University of Greenwich, Eltham SE9 2TB, UK
| | - Karen Marlene Herrera-Rocha
- Grupo de Investigación en Alimentos Funcionales y Nutracéuticos. Unidad de Posgrado, Investigación y Desarrollo Tecnológico. TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - Martha Rocío Moreno-Jiménez
- Grupo de Investigación en Alimentos Funcionales y Nutracéuticos. Unidad de Posgrado, Investigación y Desarrollo Tecnológico. TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - Nuria Elisabeth Rocha-Guzmán
- Grupo de Investigación en Alimentos Funcionales y Nutracéuticos. Unidad de Posgrado, Investigación y Desarrollo Tecnológico. TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - Mar Larrosa
- MAS microbiota group, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Spain.
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21
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Cádiz-Gurrea MDLL, Fernández-Ochoa Á, Leyva-Jiménez FJ, Guerrero-Muñoz N, Villegas-Aguilar MDC, Pimentel-Moral S, Ramos-Escudero F, Segura-Carretero A. LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications. Molecules 2020; 25:E3177. [PMID: 32664612 PMCID: PMC7397285 DOI: 10.3390/molecules25143177] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 02/07/2023] Open
Abstract
Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.
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Affiliation(s)
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Francisco Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Noelia Guerrero-Muñoz
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
| | - María del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, Lima 15024, Peru;
- Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, Lima 15024, Peru
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
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22
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Banboye FD, Ngwabie MN, Eneighe SA, Nde DB. Assessment of greenhouse technologies on the drying behavior of cocoa beans. Food Sci Nutr 2020; 8:2748-2757. [PMID: 32566192 PMCID: PMC7300052 DOI: 10.1002/fsn3.1565] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/27/2020] [Accepted: 03/09/2020] [Indexed: 11/25/2022] Open
Abstract
Cocoa beans (Theobroma cacao L.) are the principal raw material for chocolate manufacture. Before cocoa beans are ready for the chocolate industry, farm-based fermentation and drying processes are key determinants of bean quality and hence the price. To improve its value, cocoa beans were dried in a modified greenhouse (MGHD), conventional greenhouse (CGHD), and open sun (OSD) dryers. The drying behavior, kinetics, and quality were evaluated. The MGHD was constructed by modifying a conventional greenhouse with a fleece of black polyester material. Evaluation of air properties of the dryers without and with cocoa beans showed that the MGHD had average temperatures of 2 and 8°C above, and relative humidity of 12.28% and 25.48% below the CGHD and OSD, respectively. The drying data were fitted to four thin layer mathematical models. The Page and Overhult models gave favorable ranges of R 2 (.976 to .987), chi-square (3.7 × 10-4 to 9.9 × 10-4), and root mean square (RMSE; 0.0188 to 0.0307) for the three dryers. The cocoa beans dried in the MGHD took a shorter time to reach the expected 5%-8% moisture content and were of grade one quality.
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Affiliation(s)
- Frederick D. Banboye
- Department of Food and Bioresource TechnologyCollege of TechnologyUniversity of BamendaBamendaCameroon
| | - Martin N. Ngwabie
- Department of Agricultural and Environmental EngineeringCollege of TechnologyUniversity of BamendaBamendaCameroon
| | - Silvia A. Eneighe
- Department of Food and Bioresource TechnologyCollege of TechnologyUniversity of BamendaBamendaCameroon
| | - Divine B. Nde
- Department of Food and Bioresource TechnologyCollege of TechnologyUniversity of BamendaBamendaCameroon
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23
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Delgado-Ospina J, Di Mattia CD, Paparella A, Mastrocola D, Martuscelli M, Chaves-Lopez C. Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells. Foods 2020; 9:foods9040520. [PMID: 32326283 PMCID: PMC7231058 DOI: 10.3390/foods9040520] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 11/16/2022] Open
Abstract
The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 103 colony forming units per gram (CFU g−1), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 104 CFU g−1. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg−1DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg−1DFW; tyramine: n.d. ÷ 26.5 mg kg−1DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.
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Affiliation(s)
- Johannes Delgado-Ospina
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Cali 76001, Colombia
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
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Racine KC, Wiersema BD, Griffin LE, Essenmacher LA, Lee AH, Hopfer H, Lambert JD, Stewart AC, Neilson AP. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans. Antioxidants (Basel) 2019; 8:antiox8120635. [PMID: 31835748 PMCID: PMC6943598 DOI: 10.3390/antiox8120635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 12/06/2019] [Accepted: 12/08/2019] [Indexed: 02/06/2023] Open
Abstract
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC50: 68.09 µg/mL), when compared to acarbose (IC50: 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC50, suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.
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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; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Brian D. Wiersema
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Laura E. Griffin
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Kannapolis, NC 28081, USA or
| | - Lauren A. Essenmacher
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Andrew H. Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Helene Hopfer
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA; (H.H.); (J.D.L.)
| | - Joshua D. Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA; (H.H.); (J.D.L.)
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Andrew P. Neilson
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Kannapolis, NC 28081, USA or
- Correspondence: ; Tel.: +1-704-250-5495; Fax: +1-704-250-5409
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Lefevre A, Daems F, Focant M, Peeters J, Ninane V, Larondelle Y, Froidmont E. The effect of commonly used dairy processing techniques and unit operations on the equol content of dairy products. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food Chem 2019; 278:786-794. [DOI: 10.1016/j.foodchem.2018.11.108] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 11/09/2018] [Accepted: 11/22/2018] [Indexed: 10/27/2022]
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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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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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Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2723-2731. [PMID: 30761902 DOI: 10.1021/acs.jafc.8b06456] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This work aims to sort cocoa beans according to chocolate sensory quality and phenolic composition. Prior to the study, cocoa samples were processed into chocolate in a standard manner, and then the chocolate was characterized by sensory analysis, allowing sorting of the samples into four sensory groups. Two objectives were set: first to use average mass spectra as quick cocoa-polyphenol-extract fingerprints and second to use those fingerprints and chemometrics to select the molecules that discriminate chocolate sensory groups. Sixteen cocoa polyphenol extracts were analyzed by liquid chromatography-low-resolution mass spectrometry. Averaging each mass spectrum provided polyphenolic fingerprints, which were combined into a matrix and processed with chemometrics to select the most meaningful molecules for discrimination of the chocolate sensory groups. Forty-four additional cocoa samples were used to validate the previous results. The fingerprinting method proved to be quick and efficient, and the chemometrics highlighted 29 m/ z signals of known and unknown molecules, mainly flavan-3-ols, enabling sensory-group discrimination.
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Affiliation(s)
- Noémie Fayeulle
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Emmanuelle Meudec
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Jean Claude Boulet
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Anna Vallverdu-Queralt
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | | | - Renaud Boulanger
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion , 34060 Montpellier , France
| | - Véronique Cheynier
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Nicolas Sommerer
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
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Son GH, Lee HJ, Na YG, Lee HK, Kim SJ, Huh HW, Kim KT, Kang JS, Kim YH, Myung CS, Yoon MH, Kim SJ, Cho HS, Lee JY, Cho CW. Formulation and statistical analysis of an herbal medicine tablet containing Morus alba leaf extracts. JOURNAL OF PHARMACEUTICAL INVESTIGATION 2018. [DOI: 10.1007/s40005-018-00417-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Nkhata SG, Ayua E, Kamau EH, Shingiro JB. Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr 2018; 6:2446-2458. [PMID: 30510746 PMCID: PMC6261201 DOI: 10.1002/fsn3.846] [Citation(s) in RCA: 238] [Impact Index Per Article: 39.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 12/13/2022] Open
Abstract
Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
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Affiliation(s)
- Smith G Nkhata
- Department of Agriculture Extension Services Lilongwe Malawi
| | - Emmanuel Ayua
- Department of Food Science and Nutrition University of Eldoret Eldoret Kenya
| | - Elijah H Kamau
- Department of Food Science and Nutrition University of Eldoret Eldoret Kenya
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32
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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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33
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Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C. Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations. Food Res Int 2018; 107:675-682. [DOI: 10.1016/j.foodres.2018.02.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 10/17/2022]
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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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35
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Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food Chem 2018; 259:207-212. [PMID: 29680045 DOI: 10.1016/j.foodchem.2018.03.133] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/21/2018] [Accepted: 03/28/2018] [Indexed: 11/22/2022]
Abstract
Two series of compounds showing mass signals at m/z 605 and 893 (negative ionization mode) have been detected in fermented cocoa beans. This study objective is to identify these mass signals and characterize their structure in fermented cocoa samples. Our hypothesis is that these signals may correspond to ethyl-bridged flavan-3-ols resulting from flavan-3-ol condensation with acetaldehyde which is a microbial metabolite. Mass spectrometry was used to compare the retention times and mass fragmentation patterns between a model solution using epicatechin and procyanidin dimer B2, the major flavan-3-ols of cocoa, as precursors and extracts of fermented cocoa. Their identification was confirmed: four isomers of ethyl-linked epicatechin as well as several isomers of epicatechin-ethyl-procyanidin B2, in which B2 was mostly linked through its upper unit, were characterized in cocoa. This study demonstrates the presence of flavan-3-ol acetaldehyde condensation products in fermented cocoa beans and provides the first report of epicatechin-ethyl-procyanidin B2.
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Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM. A lab-scale model system for cocoa bean fermentation. Appl Microbiol Biotechnol 2018; 102:3349-3362. [PMID: 29492640 DOI: 10.1007/s00253-018-8835-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/15/2018] [Accepted: 02/01/2018] [Indexed: 11/27/2022]
Abstract
Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3-12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.
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Affiliation(s)
- Edwina Romanens
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Rebecca Näf
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Tobias Lobmaier
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Vasilisa Pedan
- Centre for Ingredients, Institute of Food and Beverage Innovation, Zurich University of Applied Science, Grüentalstrasse 14, 8820, Wadenswil, Switzerland
| | - Susette Freimüller Leischtfeld
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Susanne Miescher Schwenninger
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland.
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Niether W, Smit I, Armengot L, Schneider M, Gerold G, Pawelzik E. Environmental Growing Conditions in Five Production Systems Induce Stress Response and Affect Chemical Composition of Cocoa (Theobroma cacao L.) Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10165-10173. [PMID: 29111715 DOI: 10.1021/acs.jafc.7b04490] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cocoa beans are produced all across the humid tropics under different environmental conditions provided by the region but also by the season and the type of production system. Agroforestry systems compared to monocultures buffer climate extremes and therefore provide a less stressful environment for the understory cocoa, especially under seasonally varying conditions. We measured the element concentration as well as abiotic stress indicators (polyamines and total phenolic content) in beans derived from five different production systems comparing monocultures and agroforestry systems and from two harvesting seasons. Concentrations of N, Mg, S, Fe, Mn, Na, and Zn were higher in beans produced in agroforestry systems with high stem density and leaf area index. In the dry season, the N, Fe, and Cu concentration of the beans increased. The total phenolic content increased with proceeding of the dry season while other abiotic stress indicators like spermine decreased, implying an effect of the water availability on the chemical composition of the beans. Agroforestry systems did not buffer the variability of stress indicators over the seasons compared to monocultures. The effect of environmental growing conditions on bean chemical composition was not strong but can contribute to variations in cocoa bean quality.
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Affiliation(s)
- Wiebke Niether
- University of Goettingen, Institute of Geography , Goldschmidtstrasse 5, 37077 Göttingen, Germany
| | - Inga Smit
- Institute of Crop Sciences , Carl-Sprengel-Weg 1, 37075 Göttingen, Germany
| | - Laura Armengot
- Forschungsinstitut für Biologischen Landbau (FiBL) , Deparment of International Cooperation, Ackerstrasse 113, Postfach 219, 5070 Frick, Switzerland
| | - Monika Schneider
- Forschungsinstitut für Biologischen Landbau (FiBL) , Deparment of International Cooperation, Ackerstrasse 113, Postfach 219, 5070 Frick, Switzerland
| | - Gerhard Gerold
- University of Goettingen, Institute of Geography , Goldschmidtstrasse 5, 37077 Göttingen, Germany
| | - Elke Pawelzik
- Institute of Crop Sciences , Carl-Sprengel-Weg 1, 37075 Göttingen, Germany
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38
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Kim DJ, Kim MS, Kim S, Hwang KW, Park SY. Anti-amyloidogenic effects of Perilla frutescens
var. acuta
on beta-amyloid aggregation and disaggregation. J Food Biochem 2017. [DOI: 10.1111/jfbc.12393] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Da-Jeong Kim
- World Class University, Department of Nanobiomedicine; Dankook University; Cheonan 330-714, Korea
| | - Min-Suk Kim
- Laboratory of Pharmacognosy; College of Pharmacy, Dankook University; Cheonan 330-714, Korea
| | - Sunggun Kim
- Laboratory of Pharmacognosy; College of Pharmacy, Dankook University; Cheonan 330-714, Korea
| | - Kwang-Woo Hwang
- Host Defense Modulation Laboratory; College of Pharmacy, Chung-Ang University; Seoul 156-756, Korea
| | - So-Young Park
- World Class University, Department of Nanobiomedicine; Dankook University; Cheonan 330-714, Korea
- Laboratory of Pharmacognosy; College of Pharmacy, Dankook University; Cheonan 330-714, Korea
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39
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Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules 2017; 22:molecules22050766. [PMID: 28486419 PMCID: PMC6154626 DOI: 10.3390/molecules22050766] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Revised: 04/12/2017] [Accepted: 05/02/2017] [Indexed: 02/04/2023] Open
Abstract
Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.
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Ryan CM, Khoo W, Stewart AC, O'Keefe SF, Lambert JD, Neilson AP. Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories. Food Funct 2017; 8:746-756. [PMID: 28106217 DOI: 10.1039/c6fo01730d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Cocoa and its constituent bioactives (particularly flavanols) have reported anti-diabetic and anti-obesity activities. One potential mechanism of action is inhibition of dipeptidyl peptidase-IV (DPP4), the enzyme that inactivates incretin hormones such as glucagon-like peptide-1 and gastric inhibitory peptide. The objective of this study was to determine the DPP4 inhibitory activities of cocoas with different processing histories, and identify processing factors and bioactive compounds that predict DPP4 inhibition. IC25 values (μg mL-1) were 4.82 for Diprotin A (positive control), 2135 for fermented bean extract, 1585 for unfermented bean extract, 2871 for unfermented liquor extract, and 1076 for fermented liquor extract This suggests mild inhibitory activity. Surprisingly, protein binding activity, total polyphenol, total flavanol, individual flavanol and complex fermentation/roasting product levels were all positively correlated to IC25 concentrations (greater levels correspond to less potent inhibition). For the representative samples studied, fermentation appeared to improve inhibition. This study suggests that cocoa may possess mild DPP4 inhibitory activity, and that processing steps such as fermentation may actually enhance activity. Furthermore, this activity and the variation between samples were not easily explainable by traditional putative bioactives in cocoa. The compounds driving this activity, and the associated mechanism(s) by which this inhibition occurs, remain to be elucidated.
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Affiliation(s)
- Caroline M Ryan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Weslie Khoo
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - Amanda C Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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41
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Ribeiro Vieira C, Laurides Ribeiro de Oliveira Lomeu F, de Castro Moreira ME, Stampini Duarte Martino H, Ribeiro Silva R. Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial. J Food Biochem 2017. [DOI: 10.1111/jfbc.12372] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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42
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Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation. Food Chem 2017; 228:484-490. [PMID: 28317753 DOI: 10.1016/j.foodchem.2017.02.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/31/2017] [Accepted: 02/01/2017] [Indexed: 11/21/2022]
Abstract
Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity against ABTS radical were determined to monitor the fermentation process. Only two biogenic amines (tryptamine and tyramine) and two polyamines (spermidine and spermine) were detected in cocoa beans during fermentation. Fermentation was characterized by three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of spermine, total biogenic amines and total polyamines; and iii) the highest spermidine levels and total acidity, but the lowest total phenolic compounds and anthocyanins contents. The scavenging capacity of cocoa beans during fermentation correlated with total phenolic compounds and anthocyanins contents.
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43
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Pedan V, Fischer N, Bernath K, Hühn T, Rohn S. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology. Food Chem 2017; 214:523-532. [DOI: 10.1016/j.foodchem.2016.07.094] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/15/2016] [Accepted: 07/12/2016] [Indexed: 01/10/2023]
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44
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Mayorga-Gross A, Quirós-Guerrero L, Fourny G, Vaillant F. An untargeted metabolomic assessment of cocoa beans during fermentation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Ryan CM, Khoo W, Ye L, Lambert JD, O'Keefe SF, Neilson AP. Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3616-3625. [PMID: 27094258 DOI: 10.1021/acs.jafc.6b01725] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition.
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Affiliation(s)
- Caroline M Ryan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Weslie Khoo
- Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States
| | - Liyun Ye
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
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