Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Abstract

Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

“…Numerous antioxidants, such as caffeine, theobromine, and theophylline, as well as soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins) and insoluble polymeric phenolics (catechin, epicatechin, and theophylline) are found in cocoa [ 32 ]. Using the Folin-Ciocalteu method, Razola-Diaz et al [ 33 ] measured the GAE/g total polyphenol contents of various cocoa powders from different growing regions. These results ranged between 9.2 and 57.4 mg.…”

Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity

“…Felice et al [ 45 ] reported 7105 mg GAE/100 g FW in cocoa husk extracts. Razola-Diaz et al [ 46 ] indicated the TPC of cocoa from different countries. For example, cocoa beans from Peru had a TPC of 57.40 mg GAE/g DW; cocoa beans from Venezuela showed a TPC of 34.4 mg GAE/g DW while West African cocoa beans had a TPC of 9.2 mg GAE/g DW.…”

How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review

“…Unfortunately, the technological process related to the processing of cocoa beans for the manufacture of cocoa products affects the flavanol profile [9] in a qualitative and quantitative way. For instance, high temperatures and roasting times lead to the loss of bioactive compounds of interest, such as flavanols [71,72].…”

“…In addition, cocoa contains flavonoids such as epicatechin, quercetin and isoquercetin; flavones such as luteolin and apigenin; flavanones such as naringenin; anthocyanins and phenolic acids (Figure 1). These compounds are highly related to antioxidant activity [9]. Specifically, cocoa flavanols benefit the cardiovascular system, have antiinflammatory properties, reduce insulin resistance and enhance the growth of beneficial gut microbiota [1,3,10,11].…”