Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources

Abstract

The aim of this study was to evaluate several cocoa sources to obtain a rich phenol extract for use as an ingredient in the food industry. Two types of phenolic extracts, complete and purified, from different cocoa sources (beans, nibs, liquor, and cocoa powder) were investigated. UPLC-MS/MS was used to identify and quantify the phenolic composition of the extracts, and the Folin-Ciocalteu and vanillin assays were used to determine the total phenolic and flavan-3-ol contents, respectively. The DPPH and ORAC assays were used to measure their antioxidant activity. The results of the analysis of the composition of the extracts revealed that the major fraction was procyanidins, followed by flavones and phenolic acids. From the obtained results, the nib could be considered the most interesting source for obtaining a rich phenolic cocoa extract because of its rich phenolic profile content and high antioxidant activity in comparison with the other cocoa sources.

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

“…32 µg/g ff-dw) and 9.7-10.7 % (9.57 ± 0.09-33.84 ± 0.10 µg/g ff-dw) of the total flavanol content, respectively, whereas quercetin was present in very low quantities in raw cocoa beans representing less than 1.7 % (0.60 ± 0.09-2.79 ± 0.09 µg/g ff-dw) of the total flavanol levels. The presence of these same flavanols has been previously reported in the cocoa beans and different cocoaderived products by Andres-Lacueva et al [5], Ortega et al [8], and Pereira-Caro et al [20]. It was demonstrated that all of the cocoa types had similar qualitative profiles but different amounts of the individual flavanols.…”

“…Among these compounds, monomeric flavan-3-ols (37 %), such as (−)-epicatechin and (+)-catechin, as well as procyanidins (58 %) with various degrees of polymerization are the most important ones [5,6]. The most common procyanidins are mixtures of dimers, trimers, tetramers, oligomers, and polymers with (+)-catechin and (−)-epicatechin as constitutive units linked mainly through 4 → β6 or 4 → β8 bonds [7,8]. Anthocyanins (4 %) are also an important group of flavonoids occurring in raw cocoa beans.…”

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

“…Levels of total phenolic determined by the method of free radical scavenging capacity was determined by DPPH method with slight modifications (Ortega et al, 2008). Folin-Ciocalteu using gallic acid as standard (Lee et al, 2003).…”

Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51

“…Estudios previos de varios autores han demostrado que los flavanoles y dímeros ya mencionados son los más abundantes en el cacao y sus derivados. Además, las procianidinas halladas son características del cacao y del chocolate [39]. Estas últimas están constituidas por unidades de flavanoles (epicatequina principalmente) con enlaces 4→6 o 4→8 formando una mezcla de trímeros, tetrámeros y polímeros de hasta 10 unidades [24,25,[39][40].…”

“…Además, las procianidinas halladas son características del cacao y del chocolate [39]. Estas últimas están constituidas por unidades de flavanoles (epicatequina principalmente) con enlaces 4→6 o 4→8 formando una mezcla de trímeros, tetrámeros y polímeros de hasta 10 unidades [24,25,[39][40]. Tanto los flavanoles como las procianidinas han sido relacionados con las propiedades antioxidantes atribuidas al cacao.…”