Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Urbańska, Bogumiła; Kowalska, Jolanta

doi:10.3390/antiox8080283

Cited by 64 publications

(59 citation statements)

References 45 publications

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“…Cocoa is also rich in minerals: potassium, phosphorus, copper, iron, zinc, and magnesium [18]. The nutritional values of cocoa and two types of chocolate appear in Table 1 [13,19,20].…”

Section: Nutritional Aspectsmentioning

confidence: 99%

Chocolate, “Food of the Gods”: History, Science, and Human Health

Montagna

Diella

Triggiano

et al. 2019

IJERPH

108

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Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.

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“…Cocoa is also rich in minerals: potassium, phosphorus, copper, iron, zinc, and magnesium [18]. The nutritional values of cocoa and two types of chocolate appear in Table 1 [13,19,20].…”

Section: Nutritional Aspectsmentioning

confidence: 99%

Chocolate, “Food of the Gods”: History, Science, and Human Health

Montagna

Diella

Triggiano

et al. 2019

IJERPH

108

View full text Add to dashboard Cite

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“…(3). The EFSA (European Food Safety Authority) recognized to chocolate and cocoa powder as an important source of polyphenols with outstanding properties for health (4,5).…”

Section: Introductionmentioning

confidence: 99%

“…Proanthocyanins, catechins, or flavan-3-ols and anthocyanins are the major flavonoids in cocoa beans, with 58, 37, and 4 percent (%) in content, respectively. (3,4). The content and composition of polyphenols in cocoa beans dependent on many factors such as genotype, origin, type of clone, growth conditions, fermentation, drying, and roasting process.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Ultrasound Assisted Extraction of Polyphenols in Cocoa Beans

Daza

Ibarra

Perdomo

et al. 2020

Vitae

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Background: The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product. Objectives: Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans. Methods: Two experiments design stages were carried out to optimize the ultrasound-assisted extraction process of polyphenols from the cocoa bean. In the first experiment design stage, the adequate extraction solvent was determined; for this purpose, five types of solvents were evaluated through a completely random design unrestricted (CRD). In the second experiment stage, a central composite design 22 + star point (with two central points) was used, which was evaluated using the response surface methodology to determine the influence of the temperature, time, and solute / solvent ratio. Results: The experiment found that acetone: water: acetic acid (70: 29.5: 0.5) mixture, leads to a greater amount of total extracted phenols measured for the Folin-Ciocalteu method. Analysis of variance (ANOVA) found that six significant effects that influence the response variable (total phenols extracted). The main effects were of the three factors and three of their interactions. Conclusions: After the optimizing said factors, an optimal point was found: 39.3 °C oftemperature, 74.5 minutes, and 22.8 mL of solvent per gram of cocoa sample.

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“…The cocoa from Madagascar was selected because Bruna et al [24], comparing the content of polyphenols in cocoa husks from different countries (Ghana, Madagascar, Ecuador, Trinidad, and Venezuela), found that Madagascar husks were the richest. The cocoa from Costa Rica was chosen because compared to that from other countries (Ivory Coast, Venezuela, Samoa, Trinidad, Brazil, Ghana, Ecuador, Jamaica), it was found to be particularly rich in epicatechin [25][26][27][28].…”

Section: Cocoa Bean and Husk Phenol Extractionmentioning

confidence: 99%

Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study

et al. 2020

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Background: Recent studies have highlighted the importance of cherry and cocoa extracts consumption to protect cells from oxidative stress, paying particular attention to cocoa by-products. This study aims to investigate the protective effect of cocoa husk extract (CHE) and cherry extracts (CE) against ROS-induced oxidative stress in Human Umbilical Vein Endothelial Cells (HUVECs). Methods: CE and CHE had antioxidant activity characterized by total polyphenols content (TPC). HUVECs were treated for 2 h and 24 h with increasing TPC concentrations of CE and CHE (5-10-25-50-100 µg Gallic Acid Equivalent (GAE)/mL) and then with H2O2 for 1 h. Cell viability and ROS production were evaluated. CE and CHE polyphenols permeability on excised rat intestine were also studied. Results: CE and CHE showed a similar antioxidant activity (2.5 ± 0.01 mmol Fe2+/100 g FW (fresh weight) and 2.19 ± 0.09 mmol Fe2+/100 g FW, respectively, p > 0.05) whereas CHE had a higher TPC (7105.0 ± 96.9 mg GAE/100 g FW) than CE (402.5 ± 8.4 mg GAE/100 g), p < 0.05. The in vitro viability assay showed that both extracts were non-cytotoxic. CHE resulted in protection against ROS at lower concentrations than CE. CHE showed a 2-fold higher apparent permeability compared to CE. Conclusions: CHE represents a high-value antioxidant source, which is interesting for the food and pharmaceutical industries.

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Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Cited by 64 publications

References 45 publications

Chocolate, “Food of the Gods”: History, Science, and Human Health

Chocolate, “Food of the Gods”: History, Science, and Human Health

Optimization of Ultrasound Assisted Extraction of Polyphenols in Cocoa Beans

Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study

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