Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, J. D.; Grosso, Erika Del; Minassi, Alberto; Appendino, Giovanni; Martelli, A.

doi:10.1016/j.foodchem.2007.07.009

Cited by 110 publications

(125 citation statements)

References 39 publications

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“…These results are comparable in variability to the report by Krysiak, (2006), who controlled the mass changes to achieve an optimum bean toasting. Similar results have been reported by Arlorio et al (2008), in relation to the drying and toasting incidence on the clovamide content in Theobroma cacao L. beans.…”

Section: Phenolic Contentsupporting

confidence: 90%

“…The researches of Arlorio et al (2008), andZapata et al (2013), report the influence of some biotic and abiotic factors on the phenolic content of cacao as follows: physiological maturity of fruit, crop origin (conventional and ecological), fertilization scheme, soil fertility and genotype, respectively. In fact, through processing steps, operations or technologies, these aspects have allowed an increasing presence of desirable secondary metabolites in the matrix.…”

Section: Phenolic Contentmentioning

confidence: 99%

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Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Alvarez

García

et al. 2017

Acta Agron.

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Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.Key words: Bromatological analysis, phenols, fermentation, free radicals. ResumenEl árbol de Copoazú (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) es una planta de la familia Malvaceae con cualidades nutritivas de interés en la industria de alimentos y cosmética. Para su procesamiento se requiere realizar entre otros procesos el de fermentación que afecta su composicion quimica. Por lo anterior, se determinó el efecto del tiempo de fermentación sobre el contenido fenólico y la actividad antioxidante de los granos de Copoazú (Theobroma grandiflorum). Durante este proceso, se evaluaron cada dos días las propiedades químicas del grano y el contenido fenólico; cuantificando también los metabolitos secundarios Catequína, Epicatequina, Teobromina y Cafeína por cromatografía líquida de alta eficiencia (HPLC). La actividad antioxidante se analizó empleando los métodos de ABTS, DPPH, FRAP. Los análisis del contenido fenólico y la actividad antioxidante, evidenciaron una disminución a partir del día 6 de fermentación. Por ello, no se recomienda continuar con la fermentación después de dicho periodo, debido a la influencia negativa que presenta el proceso sobre el contenido de sustancias bioactivas (Catequinas), y a la reducción de la capacidad de inhibir radicales libres, exhibida por parte del grano de Copoazú.

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Section: Phenolic Contentsupporting

confidence: 90%

Section: Phenolic Contentmentioning

confidence: 99%

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Alvarez

García

et al. 2017

Acta Agron.

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“…The optimum roasting period was 10 min which preserved the highest phenolic antioxidant compound at each temperature in both roasting methods however superheated steam roasting maintained higher total phenolic compound at each temperature and time than convection roasting. The similar reduction trends were reported during convectional roasting of cocoa beans (Arlorio et al, 2008). The higher loss of total phenol content measured during convectional than superheated steam roasting method.…”

supporting

confidence: 83%

Section: Resultsmentioning

confidence: 57%

“…It has been reported that lower antioxidant properties observed after convectional roasted than unroasted cocoa beans (Hosaka, 1999). The reduced of antioxidant activity during convectional roasting of cocoa beans was already described by Arlorio et al (2008) who determined the antioximaintained higher total flavonoid at each temperature and time than convection roasting.The highest loss may occur due to high oxidation during convectional method because of the presence of oxygen during roasting process. Whereas the lowest loss may due to absence of oxygen when roasted by superheated steam method.…”

mentioning

confidence: 57%

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Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Zzaman

Bhat

Abedin

et al. 2013

FSTR

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Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250℃ for 10 − 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p < 0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p < 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.Keywords: cocoa bean, superheated steam roasting, conventional roasting, phenolic compound, antioxidant properties *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe phenolic compounds present in the food that can prevent or delay lipid oxidation through the inhibiting of oxidizing reactions in our body. It has been reported that food such as fruit, vegetable and seeds contain a significant amount of natural antioxidant components including phenolics (Mandic et al., 2008;Katalinic et al., 2004). Studies reported that there is a negative correlation found between dietary intake phenolics and coronary heart diseases, stroke and cancer (Sun et al., 2002).Cocoa beans are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products. The cocoa beans are rich in phenolic and other antioxidant properties. Approximately 12 − 18% of phenolic compounds are reported in unfermented cocoa beans (dry weight). Almost 60% of the total phenolic compounds are procyanidin (oligomers), epicatechin and catechin (flavanol monomers) in raw cocoa beans (Dreosti, 2002). The study described that the cocoa beans contain higher amount of flavan-3-ol. The flavan-3-ol (catechin and epicatechin) are the main monomeric compound of polyphenol found in cocoa (Lamuela-Raventós et al., 2005). These compound have the highest bioavailability among cocoa phenolic compound because the absorption is depends on the molecular size. The monomeric compounds are biologically more active than oligomers and polymers and found in high concentration that can interact with the target compound easily especially free radicals (Cooper et al., 2009). These compounds have a potential contestant to inhibit or delay the oxidative damages in our body (Adamson et al., 1999). The studies revealed that these compounds are capability to reduce lipid peroxidation, inhibit peroxyl radicals and scavenge superoxide radicals and hydroxyl radicals (Salah et al., 1995;Vinson and Hontz, 1995;Kanner et al., 1994). Furthermore, the study demonstrated that the antihyperglycaemic effects on streptozotocin induced diabetic rats were found using the extracts prepared from cocoa (Ruzaidi et al., 2005). Antioxidant p...

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Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis

Cerit,

Mehdizade,

Avcı

et al. 2024

Food Science & Nutrition

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Amino acid‐related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low‐protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low‐protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data (R2 > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low‐protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.

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Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Cited by 110 publications

References 39 publications

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis

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