Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry

Pérez, Maria; López‐Yerena, Anallely; Vallverdú‐Queralt, Anna

doi:10.1080/10408398.2020.1819769

Cited by 45 publications

(37 citation statements)

References 101 publications

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“…The relationship between the consumption of cocoa-based products and adiposity parameters has been attributed to their flavanol (flavan-3-ol) content. Flavanols from cocoa include mainly monomers and polymers of catechin and epicatechin ( 7 , 9 , 10 , 43 ). In our exploratory analysis, we observed a negative correlation between catechins, epicatechins, proanthocyanidins (polymers of flavanols), and WHtR.…”

Section: Discussionmentioning

confidence: 99%

“…A diet based on polyphenol-rich foods is of interest because of the antioxidant and anti-inflammatory effect and their influence on physiological and molecular pathways related to body weight maintenance ( 5 – 8 ). The positive impact of cocoa-based products on obesity has been attributed to their content of flavonoids (a large class of phenolic compounds), specifically flavanols (catechins and procyanidins) ( 9 , 10 ). Systematic reviews and meta-analyses support the beneficial effect of cocoa flavonoids on cardiovascular risk factors since they are reported to favorably improve blood pressure, lipid profile, inflammation, and adiposity parameters ( 11 – 13 ).…”

Section: Introductionmentioning

confidence: 99%

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Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain

et al. 2022

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BackgroundCocoa-based products are a good source of flavonoids, which may have beneficial effects on metabolic health.ObjectiveThe aim of this study is to assess the relationship between flavonoids from cocoa-based products and adiposity parameters in adolescents.MethodsA cross-sectional study was conducted involving 944 adolescents aged 11–14 years enrolled in the SI! Program for Secondary Schools trial in Spain with available baseline data from food frequency questionnaires and anthropometric measurements [weight, height, waist circumference (WC), and fat mass percentage (% FM) by bioimpedance analysis]. Fat mass index (FMI) and waist-to-height ratio (WHtR) were obtained by dividing fat mass by height and WC by height, respectively. Body mass index (BMI), WC, and FMI for age and gender z-score were calculated. Overweight/obesity was defined as BMI ≥ 85th percentile and excess adiposity as %FM or FMI ≥ 75th percentile. WC ≥ 90th percentile and WHtR with a 0.5 threshold were considered as criteria of abdominal obesity. Multilevel mixed-effect regressions were used to evaluate the association between flavonoids from cocoa-based products and adiposity parameters. Municipalities and schools were considered random effects.ResultsParticipants with a higher flavonoid intake from cocoa-based products had lower WC z-score [B = −0.04, 95% CI (−0.07; −0.01), P-for trend = 0.045] and WHtR [B = −0.01, 95% CI (−0.02; −0.01), P- for trend < 0.001]. They also had lower probability of having abdominal obesity [OR 0.66, 95% CI (0.52; 0.85), P- for trend = 0.001]. Inverse associations were observed between flavonoids from cocoa powder and BMI z-score [B = −0.08, 95% CI (−0.12; −0.05), P < 0.001], WC z-score [B = −0.06, 95% CI (−0.11; −0.02), P = 0.003], WHtR [B = −0.01, 95% CI (−0.01; −0.00), P < 0.001], %FM [B = −1.11, 95% CI (−1.48; −0.75), P < 0.001], and FMI z-score [B = −0.18, 95% CI (−0.20; −0.17), P < 0.001]. Regarding dark chocolate, an inverse association only with WC z-score [B = −0.06, 95% CI (−0.08; −0.05), P < 0.001] was found. However, no association was observed between flavonoids from milk chocolate intake and anthropometric parameters.ConclusionsA higher intake of flavonoids from cocoa-based products was associated with lower adiposity parameters and a lower probability of presenting abdominal obesity.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain

et al. 2022

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“…Tracing the geographical origin of coffee is challenging, mainly because the chemical composition of beans is influenced not only by agronomic practices and the climate of the growing area, but also by the post-harvest processing methods, storage conditions, distribution, and roasting procedures (Alves et al 2009). The choice of a discrimination technique depends not only on its performance, but also the time required for analysis, the cost of the analytical equipment, and the possibility of automation (Anderson and Smith 2002;Perez, Lopez-Yerena, and Vallverdú-Queralt 2020). Table 3 provides an overview of the methods commonly used to distinguish the geographical origin of coffee.…”

Section: Geographical Origin Authenticitymentioning

confidence: 99%

Current strategies to guarantee the authenticity of coffee

Pérez

Domínguez-López

López‐Yerena

et al. 2021

Critical Reviews in Food Science and Nutrition

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As they become more health conscious, consumers are paying increasing attention to food quality and safety. In coffee production, fraudulent strategies to reduce costs and maximize profits include mixing beans from two species of different economic value, the addition of other substances and/or foods, and mislabelling. Therefore, testing for coffee authenticity and detecting adulterants is required for value assessment and consumer protection. Here we provide an overview of the chromatography, spectroscopy, and single-nucleotide polymorphism-based methods used to distinguish between the major coffee species Arabica and Robusta. This review also describes the techniques applied to trace the geographical origin of coffee, based mainly on the chemical composition of the beans, an approach that can discriminate between coffee-growing regions on a continental or more local level. Finally, the analytical techniques used to detect coffee adulteration with other foods and/or coffee by-products are discussed, with a look at the practice of adding pharmacologically active compounds to coffee, and their harmful effects on health.

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“…(EEC) 2568/91 as amended (European Union, 2013b), and the International Olive Council (IOC), which also establishes methods for their analysis, it is known that there are still drawbacks in their analytical methods (Conte et al., 2020). Authentication of food and the detection of adulteration have been concerns throughout the evolution of food industries (Bansal et al., 2017; Perez et al., 2020; Stadler et al., 2016), and EVOO production is no exception (Carranco et al., 2018; González‐Domínguez et al., 2019). Owing to the growing complexity of food production chains, more exhaustive measures and strategies are required to tackle fraudulent attempts by food producers to boost their profits (Creydt & Fischer, 2018).…”

Section: Introductionmentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry

Cited by 45 publications

References 101 publications

Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain

Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain

Current strategies to guarantee the authenticity of coffee

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

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