Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

Risultato della ricerca: Article

Abstract

In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenicity index in chocolate samples (0.71–0.82%) was slightly higher than the recommended values (0.50%). Among the minerals provided by chocolate that contribute most significantly to daily adequate intake, were magnesium (47–85% per 100 g for adult females) and phosphorus (39–75% per 100 g for all adults). Non-fat cocoa solids value was not correlated to flavonoid content on chocolate product labels. The two chocolate products processed at low temperatures are corresponding to the extreme values of solid cocoa concentrations (70 and 100%); nevertheless, they contained the highest amount of phenolic compounds, ranging from 13.0 to 16.7 mg/g, as compared to samples with 75, 78 and 85% of solid cocoa. Modicana chocolate (70% solid cocoa), obtained without conching, showed the highest content of epicatechin (6.5 mg/g), with a reduction of about 36% compared with raw beans. The highest content of theobromine was detected in the samples with 100% solid cocoa (14.9 mg/g) and similar result was obtained for caffeine (0.48 mg/g).
Lingua originaleEnglish
pagine (da-a)1-8
Numero di pagine8
RivistaJournal of Food Measurement and Characterization
Stato di pubblicazionePublished - 2019

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering
  • Safety, Risk, Reliability and Quality
  • Chemical Engineering(all)

Cita questo

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title = "Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products",
abstract = "In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Per{\`u}, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100{\%}), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70{\%} cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenicity index in chocolate samples (0.71–0.82{\%}) was slightly higher than the recommended values (0.50{\%}). Among the minerals provided by chocolate that contribute most significantly to daily adequate intake, were magnesium (47–85{\%} per 100 g for adult females) and phosphorus (39–75{\%} per 100 g for all adults). Non-fat cocoa solids value was not correlated to flavonoid content on chocolate product labels. The two chocolate products processed at low temperatures are corresponding to the extreme values of solid cocoa concentrations (70 and 100{\%}); nevertheless, they contained the highest amount of phenolic compounds, ranging from 13.0 to 16.7 mg/g, as compared to samples with 75, 78 and 85{\%} of solid cocoa. Modicana chocolate (70{\%} solid cocoa), obtained without conching, showed the highest content of epicatechin (6.5 mg/g), with a reduction of about 36{\%} compared with raw beans. The highest content of theobromine was detected in the samples with 100{\%} solid cocoa (14.9 mg/g) and similar result was obtained for caffeine (0.48 mg/g).",
author = "Luciano Cinquanta",
year = "2019",
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journal = "Journal of Food Measurement and Characterization",
issn = "2193-4126",
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TY - JOUR

T1 - Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

AU - Cinquanta, Luciano

PY - 2019

Y1 - 2019

N2 - In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenicity index in chocolate samples (0.71–0.82%) was slightly higher than the recommended values (0.50%). Among the minerals provided by chocolate that contribute most significantly to daily adequate intake, were magnesium (47–85% per 100 g for adult females) and phosphorus (39–75% per 100 g for all adults). Non-fat cocoa solids value was not correlated to flavonoid content on chocolate product labels. The two chocolate products processed at low temperatures are corresponding to the extreme values of solid cocoa concentrations (70 and 100%); nevertheless, they contained the highest amount of phenolic compounds, ranging from 13.0 to 16.7 mg/g, as compared to samples with 75, 78 and 85% of solid cocoa. Modicana chocolate (70% solid cocoa), obtained without conching, showed the highest content of epicatechin (6.5 mg/g), with a reduction of about 36% compared with raw beans. The highest content of theobromine was detected in the samples with 100% solid cocoa (14.9 mg/g) and similar result was obtained for caffeine (0.48 mg/g).

AB - In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenicity index in chocolate samples (0.71–0.82%) was slightly higher than the recommended values (0.50%). Among the minerals provided by chocolate that contribute most significantly to daily adequate intake, were magnesium (47–85% per 100 g for adult females) and phosphorus (39–75% per 100 g for all adults). Non-fat cocoa solids value was not correlated to flavonoid content on chocolate product labels. The two chocolate products processed at low temperatures are corresponding to the extreme values of solid cocoa concentrations (70 and 100%); nevertheless, they contained the highest amount of phenolic compounds, ranging from 13.0 to 16.7 mg/g, as compared to samples with 75, 78 and 85% of solid cocoa. Modicana chocolate (70% solid cocoa), obtained without conching, showed the highest content of epicatechin (6.5 mg/g), with a reduction of about 36% compared with raw beans. The highest content of theobromine was detected in the samples with 100% solid cocoa (14.9 mg/g) and similar result was obtained for caffeine (0.48 mg/g).

UR - http://hdl.handle.net/10447/348313

UR - https://link.springer.com/article/10.1007/s11694-019-00089-5

M3 - Article

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EP - 8

JO - Journal of Food Measurement and Characterization

JF - Journal of Food Measurement and Characterization

SN - 2193-4126

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