TY - JOUR
T1 - Evaluation of the effect of processing on cocoa polyphenols
T2 - Antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
AU - Bordiga, Matteo
AU - Locatelli, Monica
AU - Travaglia, Fabiano
AU - Coïsson, Jean Daniel
AU - Mazza, Giuseppe
AU - Arlorio, Marco
N1 - Publisher Copyright:
© 2015 Institute of Food Science and Technology.
PY - 2015/3/1
Y1 - 2015/3/1
N2 - Summary: The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan-3-ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
AB - Summary: The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan-3-ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
KW - Anthocyanins
KW - Antiradical activity
KW - Chocolate
KW - Cocoa
KW - Cocoa processed products
KW - Flavan-3-ols
UR - http://www.scopus.com/inward/record.url?scp=84922986917&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12760
DO - 10.1111/ijfs.12760
M3 - Article
SN - 0950-5423
VL - 50
SP - 840
EP - 848
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 3
ER -