Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden

León-Perez, Daniel; Domínguez‐Perles, Raúl; Collado‐González, Jacinta; Cano‐Lamadrid, Marina; Guy, Alexandre; Galano, Jean‐Marie; Londoño-Londoño, Julián; Ferreres, Federico; Jiménez-Cartagena, Claudio; Gil‐Izquierdo, Ángel; Medina, Sonia

doi:10.1016/j.microc.2020.105083

Cited by 9 publications

(7 citation statements)

References 53 publications

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“…Chocolates samples showed a great variability in BAs content. BAs detected in all samples at high concentrations were SER (15.8 -340.98 mg/kg), β-PEA (17.62 -68.52 mg/kg), SPD (0.36-75.92 mg/kg), and SPM (1.74-49.05 mg/kg), thus agreeing with results from literature [15]. DC with 60% of cocoa content presented the highest amount of PUT (8.45-15.36±0.02 mg/kg).…”

Section: Biogenic Amines Content In Dark Chocolate Samplessupporting

confidence: 91%

Quality markers evaluation in chocolates with different cocoa content

Prencipe

Maddaloni

Ruggieri

et al. 2022

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Quality assessment of cocoa-based food products (i.e., chocolate) reached increasing interest by scientific research, as it is rich in bioactive compounds (BCs) (i.e., catechins, methylxanthines, serotonin, etc.), which can have beneficial effects on human health (cardiovascular, immunomodulatory, mood regulator, etc.). Thus, the cocoa content may influence the quality of chocolate products. In this regard, the study aimed at a comprehensive evaluation of different BCs: biogenic amines (BAs), free fatty acids (FFAs), and antioxidant compounds (Total Polyphenols Content, TPC and Antioxidant Activity, AA), in chocolate samples with different cocoa contents (50%, 60%, 70%, 85%, 100%). By means of HPLC-UV/RF analysis, chocolates samples with higher cocoa content showed the highest concentration of serotonin, which represented the 25% of the total BAs concentration. Considering the total FFAs, unsaturated fatty acids (linoleic, linolenic and oleic) accounted for 30 to 50% in all chocolate samples analyzed. Antioxidant assays showed a great variability within samples, mainly highlighting a gradual increase of TPC and AC as a function of higher cocoa content. The findings of this study provide useful insights into cocoa-based products, showing that cocoa content influences the BCs concentration, thus improving the nutritional characteristics and the quality of the final product.

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Section: Biogenic Amines Content In Dark Chocolate Samplessupporting

confidence: 91%

Quality markers evaluation in chocolates with different cocoa content

Prencipe

Maddaloni

Ruggieri

et al. 2022

ijhs

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“…The importance of C14:0 and C16:0 fatty acids expressed by PCA was because C14:0 acid is found in most vegetables and C16:0 is common in almost all organisms including many oils and fats ( 16 ). In parallel, when evaluating the fatty acid profiles of chocolates, palmitic acid (C16:0, 3.37–20.13 g/100 g), stearic acid (C18:0, 4.10–29.09 g/100 g) and oleic acid (C18:1, 4.17–27.08 g/100 g) are the most abundant in a sample ( 24 ). This suggests the dependence of the fatty acid profile of chocolate on the fatty acid profile of cocoa beans as raw material.…”

Section: Discussionmentioning

confidence: 99%

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru

et al. 2021

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Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.

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“…In the literature, variation in PhytoP levels has been reported in other plant matrices and in accordance to different varieties such as cocoa beans, 19 nuts, 36 and algae. 15−17 Leoń-Perez and his co-workers 19 mentioned different profiles of PhytoP in relation to the clone of the cocoa bean (Theobroma cacao L). In this study, 31 clones of cocoa beans grown on different experimental farms were assessed.…”

Section: Estimation Ofmentioning

confidence: 99%

“…Occurrence of PhytoPs was investigated in many foodstuffs and plant species such as almonds, algae, − pistachio kernals, dark chocolates, coffee, and cocoa . However, their presence in DPF was not fully investigated.…”

Section: Introductionmentioning

confidence: 99%

“…12 Having similar structures to human bioactive oxylipins [i.e., prostanoids and isoprostanoi ̈des (IsoPs)], they were found to possess biological activities related to human health benefits. 13 Occurrence of PhytoPs was investigated in many foodstuffs and plant species such as almonds, 14 algae, 15−17 pistachio kernals, 18 dark chocolates, 19 coffee, 12 and cocoa. 20 However, their presence in DPF was not fully investigated.…”

Section: Introductionmentioning

confidence: 99%

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Phytoprostanes from Date Palm Fruit and Byproducts: Five Different Varieties Grown in Two Different Locations As Potential sources

Ahmed

Sedraoui

Zhou

et al. 2021

J. Agric. Food Chem.

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Date palm fruit has been considered for centuries as an ancient nutritional constituent in the human diet. Recently, global trade in dates increased at an average that, simultaneously, will be accompanied by an increase in date palm byproducts. Supported by date phytochemicals and their health benefits, the aim of this work is to evaluate for the first time the presence of special metabolites of plant called phytoprostanes (PhytoPs) in five different varieties of the Phoenix dactylifera L. pulps and pits using a microLC-ESI-QTrap-MS/MS methodology. Results obtained showed the interest of using these matrices as potential sources of several PhytoPs (ent-16-B1-PhytoP; ent-9-L1-PhytoP; and epimers of ent-16-F1t-PhytoP and of 9-F1t-PhytoP). The variation in concentration between different varieties and different DPF parts was also evaluated. Results obtained will help to unravel the biological activities associated with DPF consumption that could be related to these bioactive metabolites.

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Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden

Cited by 9 publications

References 53 publications

Quality markers evaluation in chocolates with different cocoa content

Quality markers evaluation in chocolates with different cocoa content

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru

Phytoprostanes from Date Palm Fruit and Byproducts: Five Different Varieties Grown in Two Different Locations As Potential sources

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