Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

Grassia, Melania; Salvatori, Giancarlo; Roberti, María Paula; Planeta, Diego; Cinquanta, Luciano

doi:10.1007/s11694-019-00089-5

Cited by 23 publications

(23 citation statements)

References 36 publications

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“…The fat percentage of CNFA beans were similar in all samples, with values between 45.2 and 54.4%. These results are similar to those reported by various authors (Calvo et al, 2021;Grassia et al, 2019;Salazar et al, 2020). However, values lower than 52% of fat in cocoa are considered low, since a normal value is registered between 52 and 55% (Grassia et al, 2019;Salazar et al, 2020).…”

Section: Resultssupporting

confidence: 92%

“…These results are similar to those reported by various authors (Calvo et al, 2021;Grassia et al, 2019;Salazar et al, 2020). However, values lower than 52% of fat in cocoa are considered low, since a normal value is registered between 52 and 55% (Grassia et al, 2019;Salazar et al, 2020). The low-fat percentage values in the CNFA beans may be related to the fermentation time, since Afoakwa et al (2013) and Aremu et al (1995) reported that the fat content in cocoa beans is related to the greater number of days of fermentation.…”

Section: Resultssupporting

confidence: 90%

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Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

et al. 2022

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Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 90%

Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

et al. 2022

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“…TPC were determined by the Folin Ciocolteu method, using catechin as a standard. Phenolic compounds were extracted three times with methanol/water (4:1, v/v) at 50 °C for 2 h. Then, samples were centrifuged (5 min, 5,000 g ) decanted and supernatants were pooled [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Grassia

Messia

Marconi

et al. 2021

Plant Foods Hum Nutr

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Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g−1) were reduced by about 50% (0.42 g 100 g−1), while in the enriched chocolate (1.17 g 100 g−1) by only 22% (0.97 g 100 g−1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

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“…Fruits, vegetables, legume seeds, nuts, herbs, cocoa, and tea represent typical polyphenol-rich sources, and for this reason, humans regularly consume these foods [14,15]. The beneficial effects of polyphenols are mainly attributed to their antioxidant properties as they can act as chain breakers or radical scavengers depending on their chemical structures [16].…”

Section: The Distribution Of Polyphenols In Naturementioning

confidence: 99%

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Serra

Salvatori

Pastorelli

2021

Animals

Self Cite

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The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.

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Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

Cited by 23 publications

References 36 publications

Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

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