Influence of cocoa origin on the nutritional characterization of chocolate

Panda, António; Alvarenga, Nuno; Silva, João Lita da; Partidário, Ana; Lageiro, Manuela; Roseiro, L.C.; Dias, João

doi:10.1007/s00217-022-04070-3

Cited by 5 publications

(17 citation statements)

References 20 publications

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“…This can be attributed to the high temperatures and the exposure of the cocoa powders to oxygen during the alkalization process [ 17 ]. Within the non-alkalized cocoas, it is also possible to observe significant differences in TPC that could be influenced by the geographical origin, as previously reported [ 47 ]. In this regard, the cocoa from Peru (cocoa 4) presented the highest value of TPC (57.4 mg GAE/g d.w).…”

Section: Resultssupporting

confidence: 55%

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

et al. 2023

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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.

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Section: Resultssupporting

confidence: 55%

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

et al. 2023

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“…The ash content of chocolate is mainly related to the mineral elements of cocoa mass and the literature refers to the potential of dark chocolate as a significative source of essential elements to the human diet [ 46 , 47 , 48 , 49 ]. Our results varied between a narrow range from 1.7% to 1.9%, lower than previous works on milk chocolate with spices [ 50 ], moringa leaf powder [ 51 ] and dark chocolates from different geographical origins [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Development of a Functional Dark Chocolate with Baobab Pulp

Monteiro

Dias

Lourenço

et al. 2023

Foods

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In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.

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“…The supernatant was filtered into an identified vial through a nylon syringe filter (Filter Lab, Barcelona, Spain) and was loaded into the high-performance liquid chromatography (HPLC) system. The organic acid profiles and quantifications were performed in a Waters HPLC system (Alliance 2690, 996 PDA and column thermostat JetStream 2 plus, Milford, MA, USA), which was coupled to a photodiode array detector (PDA), according to the process conducted by A. Panda et al (2022) [ 27 ] with some modifications. Organic acids were separated in an ion-exclusion column (Rezex™ ROA, 300 × 7.8 mm, 8 μm particle size, Phenomenex, Torrance, CA, USA) at 25 °C in isocratic mode with a 0.01 M sulfuric acid mobile phase for 30 min at a flow rate of 0.5 mL/min and at 10 μL injection volumes.…”

Section: Methodsmentioning

confidence: 99%

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Pereira

Farrokhi

Vida

et al. 2023

Foods

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In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters’ fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

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Influence of cocoa origin on the nutritional characterization of chocolate

Cited by 5 publications

References 20 publications

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Development of a Functional Dark Chocolate with Baobab Pulp

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

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