Antioxidants in Cocoa

Abstract

Cocoa beans are the seeds of the tropical tree Theobroma cacao L [...]

Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

“…Factors controlling the extractability involve the kinds of solvent, the concentration of solvent, pH, temperature, irradiation time, the solid-to-solvent ratio [ 21 , 46 ], as well as the mesh size of the material particles [ 46 ]. In processing, fermentation and drying of the cocoa beans lead to oxidative degradation of polyphenols as a result of contact with the oxidative enzymes, polyphenol oxidase (PPO) and peroxidase [ 18 , 19 ]. However, accumulating studies have demonstrated that the process of determining the polyphenols content in chocolates is rather complex, it is not clear which cocoa beans are the best source of polyphenols [ 47 ].…”

“…During cocoa processing, the naturally occurring antioxidants (flavonoids) are lost, while others, such as Maillard reaction products, are formed. The final content of antioxidant compounds and its related antioxidant activity is in fact a function of several variables, some related to processing and formulation, while some related to the newly formed material [ 48 ], as well cited, the inherent polyphenols may also react with proteins, free amino acids, and mono- or polysaccharides during roasting to form new compounds with antioxidant activities [ 18 , 19 ].…”

“…Several studies have well established that the processing of cocoa beans through means such as fermentation, drying, alkalization and roasting would cause considerable changes in the chemical composition of the final product such as cocoa powder or chocolate [ 18 , 19 , 20 , 21 ]. In Taiwan, we have several cultivars or “polymorphisms”, among which the majority are “red” and “yellow” cocoa beans.…”

The ethanol extract of cocoa pod husk minimizes hyperalgesia and blood glucose levels in diabetic neuropathy model through transient receptor protein vanilloid (TRPV)-1

“…Bioactive substances in cocoa pod husk are suspected responsible for these effects. Previously, polyphenolic substances found in cocoa pod husk such as flavonols (catechins, epicatechins) and proanthocyanidins have been demonstrated to lower oxidative stress products ( Oracz and Żyżelewicz, 2020 ). When the number of free radicals is reduced, the formation of ROS as a cause of cell damage (oxidative stress) will decrease.…”

Bioactive Compounds from Organic Waste

“…During cocoa processing, the waste generation is estimated at 85% of the total production, constituted by cocoa bean husks, cocoa shells, and pulp [77]. Research points to two extraction routes to obtain bioactive compounds from the residual biomass: bioconversion and solvent extraction, highlighting those with antioxidant, antimicrobial, and antiviral capacities [78] or other compounds such as polyphenols [79], pectin, phytosterols, dietary fiber, with anti-inflammatory, anti-hypertensive, anti-diabetic and anti-hypercholesterolemic properties [80]. Additionally, cocoa shell has polysaccharides, lignin, and cellulose as a dietary fiber that could be used to prepare chocolate cookies and cakes with coloration and flavor advantages over commercial products [77].…”