Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans

Dsouza, Roy N.; Grimbs, Sergio; Behrends, Britta; Bernaert, Herwig; Ullrich, Matthias S.

doi:10.1016/j.foodres.2017.06.007

Cited by 79 publications

(60 citation statements)

References 58 publications

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“…Therefore, numerous studies have undertaken the analysis of these groups of compounds due to the fact that they undergo the largest changes in the technological process, and also confirmed their favorable effects on the human body. In 2012, the EFSA confirmed the beneficial effect of polyphenols (flavanols in particular) contained in cocoa powder on the cardiovascular system of man [3]. The market of chocolate products is developing dynamically and the offered assortment includes both high-cocoa chocolate (with the addition of cocoa powder) and chocolate not subjected to high-temperature treatment (raw).…”

Section: Introductionmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

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Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation of valuable, natural and desired bioactive compounds; hence, producers search for novel technologies and solutions that would enable minimizing these losses. In 2012, the EFSA confirmed advantages of components within cocoa powder to health. This review is focused on analyzing the effect of particular stages of the production process, with consideration given over to the kind of raw ingredients of the finished product on the bioactive compound's make-up in the products made in cocoa beans products subjected to the "traditional" process using both high and low temperatures. Due to the high temperature used during roasting, it is witch is one of the main processes affecting both the quality and sensory properties of the cocoa beans and products made from them. Each variety differs in size and beans color, resistance to the climatic resistance, and beans composition. Collected data allow us to establish which stages and which processes require further studies and analyses to be most useful for chocolate manufacturers not only in terms of the manufacturing repeatability of products, but also in developing an assortment of products having a positive effect on human health and well-being.

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Section: Introductionmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

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“…This compound has been reported in only a limited number of prior studies, notably in roasted coffee and cocoa beans (e.g. 44,45 ), as the major metabolite after elicitor treatment of cell suspension cultures of European beech 46 , and in cell suspension cultures derived from Arabidopsis cotyledons 47 . It is also one of many compounds proposed to accumulate upon perturbation of the lignin pathway, which derives from p-coumarate in phenylpropanoid metabolism 48 .…”

Section: Continuedmentioning

confidence: 99%

The dynamic response of the Arabidopsis root metabolome to auxin and ethylene is not predicted by changes in the transcriptome

Hildreth

Foley

Muday

et al. 2020

Sci Rep

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While the effects of phytohormones on plant gene expression have been well characterized, comparatively little is known about how hormones influence metabolite profiles. This study examined the effects of elevated auxin and ethylene on the metabolome of Arabidopsis roots using a highresolution 24 h time course, conducted in parallel to time-matched transcriptomic analyses. Mass spectrometry using orthogonal UPLC separation strategies (reversed phase and HILIC) in both positive and negative ionization modes was used to maximize identification of metabolites with altered levels. The findings show that the root metabolome responds rapidly to hormone stimulus and that compounds belonging to the same class of metabolites exhibit similar changes. The responses were dominated by changes in phenylpropanoid, glucosinolate, and fatty acid metabolism, although the nature and timing of the response was unique for each hormone. These alterations in the metabolome were not directly predicted by the corresponding transcriptome data, suggesting that post-transcriptional events such as changes in enzyme activity and/or transport processes drove the observed changes in the metabolome. These findings underscore the need to better understand the biochemical mechanisms underlying the temporal reconfiguration of plant metabolism, especially in relation to the hormone-metabolome interface and its subsequent physiological and morphological effects.are available in the supplementary materials (Table S1). Data mining for the specific metabolites rutin, IAA and ACC was performed by searching the detected masses of the features in the XCMS positive datasets for masses corresponding to [M + H] + ions and the negative XCMS datasets for masses corresponding to [M − H] − ions. Features were not observed that corresponded to either IAA or ACC, while the details regarding the assignment of rutin are included in Table S1. transcriptome data analysis. Microarray datasets for root samples generated under identical conditions 11,12 were examined for changes in the expression of genes associated with the synthesis, inactivation, or transport of hormone-responsive metabolites, identified from the KEGG database 78 or the recent literature (e.g., in the case of members of the GH, DAO, and PIN families). Results for genes exhibiting a SLR of ≥ 0.5 or ≤ −0.5 in all three biological replicates for at least one time point are presented in Tables 4 and 5, with the data for all examined genes provided in Datafile S5.

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“…Determination of origin has been evaluated by the phenolic fingerprint (D'Souza et al., ). Most of these studies have been conducted by the compositional analysis mentioned in Section 2.…”

Section: Fast Nondestructive Technologies Applied In the Cocoa Industrymentioning

confidence: 99%

“…This differentiation has yielded bad commercial practices, such as mixing more expensive cocoa beans of the highest quality and an outstanding origin with other lower quality cocoa kinds that are cheaper to obtain fraudulent economic benefits (Magagna et al, 2017). Determination of origin has been evaluated by the phenolic fingerprint (D'Souza et al, 2017). Most of these studies have been conducted by the compositional analysis mentioned in Section 2.…”

Section: Authenticity and Adulterationsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans

Cited by 79 publications

References 58 publications

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

The dynamic response of the Arabidopsis root metabolome to auxin and ethylene is not predicted by changes in the transcriptome

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

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