Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones

Taeye, Cédric De; Bodart, Marie; Caullet, Gilles; Collin, Sonia

doi:10.1002/jsfa.8265

Cited by 11 publications

(8 citation statements)

References 31 publications

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“…At roasting temperatures above 70°C, (−)‐epicatechin epimerization begins (Payne, Hurst, Miller, et al., 2010). Typical epimerization occurs at 150°C and the content of (−)‐catechin increases significantly (De Taeye, Bodart, et al., 2017). These studies did not reach a unified conclusion about the epimerization temperature of flavanols at maximum conversion level.…”

Section: The Effect Of Physical Processing On Flavanolsmentioning

confidence: 99%

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Liu

Bourvellec

Guyot

et al. 2021

Comp Rev Food Sci Food Safe

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Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.

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Section: The Effect Of Physical Processing On Flavanolsmentioning

confidence: 99%

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Liu

Bourvellec

Guyot

et al. 2021

Comp Rev Food Sci Food Safe

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“…C1 is partially degraded through chocolate processing, especially during fermentation [14], roasting [15], and conching [16]. Yet when polyphenols are thermally degraded, most derived products are potentially antioxidant.…”

Section: Introductionmentioning

confidence: 99%

Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Taeye

Cibaka

Collin

2017

Foods

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Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLC-HRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reaction involved in its degradation (accounting for 62% of degradation products). In addition to depolymerization, cocoa procyanidin C1 also proved sensitive to oxidation, yielding once- and twice-oxidized dimers. No chemical oligomer involving the native trimer was found in either model medium or cocoa, while two C1 isomers were retrieved. C1 degradation products exhibited antioxidant activity (monitored by RP-HPLC-Online TEAC) close to that of C1 (when expressed in µM TE/mg·kg−1).

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“…Three main groups of flavonoids exist within cocoas beans: proanthocyanidins (oligomeric and polymeric flavanols) constitute approximately 58% of the total phenolic content, followed by catechins (monomeric flavanols, ~37%) and anthocyanins (~4%) [2]. It is known that oxidation, condensation and other reactions that take place during cocoa fermentation and roasting reduce levels of native flavonoids, warranting investigation into how these reactions ultimately impact cocoa’s health benefits [3,4,5,6,7,8]. The widely-accepted assumption is that preservation of native flavonoids is critical for retaining bioactivity [9].…”

Section: Introductionmentioning

confidence: 99%

“…Several laboratory bench-scale model fermentations have been conducted in a variety of vessels, including plastic [4,15] and stainless-steel [16], to examine the microbial influence and overall impact of starter cultures on cocoa fermentation. These model fermentations generally use pulp and beans from freshly harvested pods—which is not practical for frequent large-scale use in cocoa fermentation research conducted in non-tropical regions—and use inoculated and ambient pulp mediums [6,17,18,19,20,21]. Our group recently developed a large laboratory bench-scale fermentation using simulated pulp media and dried unfermented cocoa beans as starting material [22].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Racine

Lee

Wiersema

et al. 2019

Foods

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Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.

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Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones

Abstract: The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry.

Cited by 11 publications

References 31 publications

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

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