Targeted metabolomics for quantitative assessment of polyphenols and methylxanthines in fermented and unfermented cocoa beans from 18 genotypes of the Brazilian Amazon

The bioactive compounds present in cocoa, such as polyphenols and methylxanthines, are known for their health benefits. The concentration of these compounds in cocoa beans is influenced by genotype and post-harvest processing. This study utilized a targeted metabolomics approach using UPLC-MS/MS to quantify polyphenols (flavan-3-ols, anthocyanins, flavonols, and phenolic acids) and methylxanthines in fermented and unfermented cocoa beans from 18 genotypes largely cultivated in the Brazilian Amazon region. The major compounds identified were theobromine, (-)-epicatechin, procyanidin C1, procyanidin B2, and caffeine. Fermentation significantly reduced the concentration of most compounds, except for protocatechuic acid, which increased. Principal component analysis revealed that chemical differences between fermented and unfermented cocoa beans are more pronounced than those between genotypes, mainly due to flavan-3-ols and anthocyanins. The concentrations of bioactive compounds varied significantly among the 18 genotypes both before and after fermentation. The fermented beans were grouped into three distinct clusters, the genotype CAB214 exhibited the lowest concentrations of bioactive compounds, while CCN51 had the highest. The observed chemical diversity has important implications for the selection of genotypes aimed at producing chocolate with high levels of bioactive compounds and for formulating products in other industries.

Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs)

Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as phenolic acids and flavan-3-ols. The DF fraction of CBSs is notably rich in soluble dietary fibers (SDFs), which may be associated with fermentability and prebiotic properties. The objective of this study was the valorization of CBSs through enzymatic treatments, thereby increasing the solubility of DF and potentially augmenting fermentability. CBSs were treated both raw and defatted. Three sets of carbohydrases were used in order to impact the dietary fiber profile. Cellulase, xylanase, pectinase and their combinations were used to perform enzymatic treatments. The application of cellulase, xylanase and a combination of both enzymes proved effective in achieving a high SDF destructuring of the insoluble dietary fiber (IDF) fraction in both defatted and raw CBSs. Notably, the SDF/IDF ratio was significantly elevated in the enzymatically hydrolyzed samples (1.13-1.33) compared to the untreated CBSs (0.33). Furthermore, the various treatments did not affect the antioxidant activity or the content of the main bioactive compounds. These results provide a foundation for new opportunities in the biovalorization of CBSs through green techniques for a range of potential industrial applications in the food and nutraceutical sectors.

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols' yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.

Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador

The fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers. This work aimed to describe the dynamics of the gas chromatography-mass spectrometry (GC-MS) metabolite profile as well as the antioxidant capacity and anthocyanin contents during fermentation of fine-flavor cacao beans. Samples of Nacional x Trinitario cacao beans were obtained after 0, 24, 48, 72, 96, and 120 hours of spontaneous fermentation. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and total anthocyanin content were measured by ultraviolet-visible (UV-Vis) spectrophotometry. Volatiles were adsorbed by headspace solid phase microextraction (HS-SPME) while other metabolites were assessed by an extraction-derivatization method followed by gas chromatography-mass spectrometry (GC-MS) detection and identification. Thirty-two aroma-active compounds were identified in the samples, including 17 fruity, and 9 floral-like volatiles as well as metabolites with caramel, chocolate, ethereal, nutty, sweet, and woody notes. Principal components analysis and Heatmap-cluster analysis of volatile metabolites grouped samples according to the fermentation time. Additionally, the total anthocyanin content declined during fermentation, and FRAP-TPC values showed a partial correlation. These results highlight the importance of fermentation for the improvement of the fine-flavor characteristics of cacao beans.

Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace

Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in 'macerated Floriana' with an IC50 value of 20.70 ± 2.43 followed by 'Alachua' with an IC50 value of 22.25 ± 2.47. TPC and TFC in macerated MGP powder were (1.4 ± 0.14 and 0.45 ± 0.01 GAE/g FW, respectively), which was significantly higher than those in cocoa powder. Data analysis showed a high association between DPPH, FRAP antioxidant activities, and TPC content and a positive high correlation between anticancer activity and antioxidant capacity and between TPC and anticancer activity. The anticancer and antioxidant effects of muscadine grape pomace and chocolate extracts are attributed to the TPC of extracts, which showed a stronger positive correlation with growth inhibition of African American breast cancer cells. This study would be of great value for food industries as well as other manufacturers who are interested in new food blends.

Cocoa powder and fermented jackfruit seed flour: A comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion

BACKGROUND

Jackfruit seed flour can be used as a cocoa aroma replacer with similar technological properties. The purpose of this study was to investigate the in vivo toxicity and in vitro antioxidant activity of fermented jackfruit seed flour (Fjs) and non-alkaline cocoa powder (Nac).

RESULTS

Fjs and Nac extracts (Fjs-E and Nac-E) were produced and submitted to in vitro gastrointestinal digestion producing digested fractions named Fjs-D and Nac-D, respectively. Nac-E showed over two-fold higher oxygen radical absorbance capacity (ORAC) than Fjs-E. However, after simulated gastrointestinal digestion (in vitro), there were no significant differences between Nac-D and Fjs-D (P < 0.01). Similarly, the cellular antioxidant activity (CAA) of Nac-D and Fjs-D was not significantly different (P < 0.01). The anti-inflammatory assay in transgenic RAW 264.7 murine macrophages showed that Fjs-E did not affect cell viability up to 300 μg mL^-1 (P > 0.05) and reduced by 15% the release of TNF-α (P < 0.05). Fjs-D did not affect cell viability up to 300 μg mL^-1 (P > 0.05) and showed 58% reduction of NF-κB activation (P < 0.05), with no effects on TNF-α levels. Treatment with Nac-E up to 300 μg mL^-1 did not decrease cell viability (P > 0.05) and reduced the release of TNF-α levels by 34% and 66% at 100 and 300 μg mL^-1 , respectively (P < 0.05). Nac-D did not reduce the NF-κB activation or TNF-α levels at any tested concentration.

CONCLUSION

Collectively, these findings indicate that Fjs is a safe and promising functional ingredient with biological activities even after gastrointestinal digestion. © 2023 Society of Chemical Industry.

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araz&aacute; (Eugenia stipitata) Pulp

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds

Cocoa and cupuassu are evergreen Amazonian trees belonging to the genus Theobroma, with morphologically distinct fruits, including pods and beans. These beans are generally used for agri-food and cosmetics and have high fat and carbohydrates contents. The beans also contain interesting bioactive compounds, among which are polyphenols and methylxanthines thought to be responsible for various health benefits such as protective abilities against cardiovascular and neurodegenerative disorders and other metabolic disorders such as obesity and diabetes. Although these pods represent 50-80% of the whole fruit and provide a rich source of proteins, they are regularly eliminated during the cocoa and cupuassu transformation process. The purpose of this work is to provide an overview of recent research on cocoa and cupuassu pods and beans, with emphasis on their chemical composition, bioavailability, and pharmacological properties. According to the literature, pods and beans from cocoa and cupuassu are promising ecological and healthy resources.

The impact of roasting on cocoa quality parameters

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 - 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies.

Cocoa seeds and chocolate products interaction with gut microbiota; mining microbial and functional biomarkers from mechanistic studies, clinical trials and 16S rRNA amplicon sequencing

In recent years, gut microbiome has evolved as a focal point of interest with growing recognition that a well-balanced gut microbiota is highly relevant to an individual's health status. The present review provides a mechanistic insight on the effects of cocoa chemicals on the gut microbiome and further reveals in silico biomarkers, taxonomic and functional features that distinguish gut microbiome of cocoa consumers and controls by using 16S rRNA gene sequencing data. The polyphenols in cocoa can change the gut microbiota either by inhibiting the growth of pathogenic bacteria in the gut such as Clostridium perfringens or by increasing the growth of beneficial microbiota in the gut such as Lactobacillus and Bifidobacterium. This paper demonstrates the holistic effect of gut microbiota on cocoa chemicals and how it impacts human health. We present herein the first comprehensive review and analysis of how raw and roasted cocoa and its products can specifically influence gut homeostasis, and likewise, how microbiota metabolizes cocoa chemicals. In addition to that, our 16S rRNA amplicon sequencing analysis revealed that the flavone and flavonols metabolism, aminobenzoate degradation and fatty acid elongation pathways represent the three most important signatures of microbial functions associated with cocoa consumption.

Antioxidant activity, total polyphenol content and methylxantine ratio in four materials of Theobroma cacao L. from Tolima, Colombia

The International Cocoa Organization recognized Colombian cocoa as "fine aroma," but in recent years, clone CCN 51 has grown in popularity, widely due to its high yield. The Tolima department is the fourth producer of cacao in Colombia, but there is a lack of knowledge of the chemical properties of regional cocoa genotypes. The aim of this study was to evaluate the morphological, antioxidant activity, total polyphenol content and the methylxanthines ratio of four regional genotypes (UTLP02, UTVE01, UTGC01 and UTLM02) of Theobroma cacao L. from Tolima, Colombia. The universal clone of CCN51 was used as control. The highest values for the qualitative descriptors were obtained by the variants UTVE01 and CCN51 with FRAP and TPC ranging from 44.51 ± 0.90 to 106.77 ± 5.21 mg GAE/g and 27.13 ± 0.14 to 52.12 ± 4.71 mmol TE/g respectively. The genotypes with the highest values for FRAP and TPC were UTGC01 and CCN51. According to the methylxanthine ratio, UTVE01 was classified as Criollo, while UTLM02, UTGC01 and UTLP02, CCN51 are Trinitario and Forastero, respectively. Although CCN51 is considered a remarkable material in terms of productivity, the genotypes evaluated present good yields and interesting values of TPC and antioxidant activity, making them promising trees in local breeding programs.

Inclusion of Cocoa Bean Shell in the Diet of Dairy Goats: Effects on Milk Production Performance and Milk Fatty Acid Profile

The use of agro-industrial by-products in animal nutrition is a promising strategy to reduce the food-feed competition, the diet cost at farm level and the environmental impact of animal-derived food production. In this study, the suitability of cocoa bean shell (CBS), a by-product of the cocoa industry, as a feed ingredient in the diet of dairy goats was evaluated, with a focus on the related implications on feed intake, milk yield, milk main constituents, and fatty acid (FA) profile of milk fat. Twenty-two Camosciata delle Alpi goats were divided into two balanced groups. All the goats were fed mixed hay ad libitum. The control group (CTRL; n = 11) also received 1.20 kg/head × day of a commercial concentrate, while in the experimental group (CBS; n = 11) 200 g of the CTRL concentrate were replaced by the same amount of pelleted CBS. The total dry matter intake of the goats was reduced by the dietary inclusion of CBS (P ≤ 0.01). The milk yield, as well as the milk fat, protein, and casein contents and yields were unaffected by the treatment. Milk from the CBS-fed goats showed decreased urea content when compared to the CTRL group (P ≤ 0.001). Milk from the CBS group of goats also showed increased concentrations of total branched-chain FA (both iso and anteiso forms; P ≤ 0.001) and total monounsaturated FA (P ≤ 0.05), as well as a decreased ∑ n6/∑ n3 FA ratio (P ≤ 0.05). De novo saturated FA, total polyunsaturated FA, total conjugated linoleic acids, and the majority of ruminal biohydrogenation intermediates remained unaffected by the dietary treatment. These results suggest that CBS can be strategically used as an alternative non-conventional raw material in diets intended for lactating goats, with no detrimental effects on their milk production performance. The use of CBS in goat nutrition may be hindered by the presence of theobromine, a toxic alkaloid. Special attention is needed by nutritionists to avoid exceeding the theobromine limits imposed by the current legislation. Detheobromination treatments are also suggested in literature to prevent toxic phenomena.

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h^-1 m^-2 kPa^-1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical areas of Venezuela assessed using high-performance liquid chromatography coupled to photodiodes array and mass spectrometry (HPLC-PDA-MS/MS) and spectrophotometric assays combined with multivariate analysis for classification purposes. The study provides a comprehensive fingerprint and quantitative data for 39 compounds, including methylxanthines and several polyphenols, such as flavan-3-ols, procyanidins, and N-phenylpropenoyl amino acids. Several key cocoa markers, such as theobromine, epicatechin, quercetin-3-O-glucoside, procyanidin_A pentoside_3, and N-coumaroyl-l-aspartate_2, were found suitable for the classification of CBS according to their cultivar and origin. Despite the screening methods required a previous purification of the sample, both methodologies appear to be suitable for the classification of CBS with a high correlation between datasets. Finally, preliminary findings on the identification of potential contributors for the radical scavenging activity of CBS were also accomplished to support the valorization of this byproduct as a bioactive ingredient in the production of functional foods.

Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese

In this study, we hypothesized that dietary cocoa bean shell (CBS) as a partial replacer of human edible cereal grains in the diet of lactating ewes may affect performance and milk and cheese composition. Twenty Comisana lactating ewes allotted into control (CTRL; n = 10) or cocoa (CBS; n = 10) group received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Milk yield and composition did not differ between groups, and only urea concentration was lower in CBS milk. Dietary CBS increased cheese fat and reduced protein percentage in CBS group. Fatty acid composition of rumen content partially reflected that of the ingested diet, with total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), 16:0, 18:0 and 18:1c9 greater in the CBS group. Moreover, all the identified trans- and cis-18:1 isomers were greater in CBS rumen content. Milk and cheese showed a similar fatty acid composition. Total MUFAs were greater in milk and cheese of CBS, mainly due to the proportion of 18:1c9, and conversely, total polyunsaturated fatty acids (PUFA), PUFAn-6 and PUFAn-6-to-PUFAn-3 ratio was greater in CTRL group. Concluding, the inclusion of CBS in the diet of lactating ewes within the limit imposed by the current legislation did not cause detrimental effects on animal performance and milk composition. Interestingly, dietary CBS reduced milk urea concentration probably due to the phenols contained in CBS concentrate. However, our results support that biohydrogenation was weakly impaired by dietary CBS. Finally, CBS negatively affected cheese nutritional characteristics due to lower protein and greater fat content, but improved fat health indexes in milk and cheese.

Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties

High-yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. The yeast, acetic acid bacteria, lactic acid bacteria, and mesophilic bacteria population were evaluated in their respective medium. Carbohydrates and acids were detected using a high-performance liquid chromatography system, and volatiles were analyzed using gas chromatography-mass spectrometry equipment. Finally, a consumer acceptance test followed by a check-all-that-apply question and a temporal dominance of sensations assessment was performed in chocolate. The fermentation resulted in a typical succession: yeast-dominated at first, followed by lactic acid, acetic acid, and mesophilic bacteria. In the pulp, carbohydrates and citric acid were consumed. Low concentrations of acetic acid (0.09-1.75 g/kg) were detected. Acids, esters, and alcohols were the most abundant groups. The chocolate profile resulted in sweet, acidic, and fruity, satisfying consumers' tastes. PRACTICAL APPLICATION:  The cocoa hybrid-mix fermentation can improve the fermentation process and chocolate quality.  The mixture generated a different sensory profile in comparison to other fermentations.  The fruity chocolate was accepted and liked by consumers.

Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa "Guiana"

Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to French Guiana. No data were available regarding its chemical composition and biological properties; therefore, a study was necessary, using Forastero as a reference. To exemplify biological activities of the cacao species, cocoa extracts were evaluated by antioxidant (DPPH, FRAP, ORAC) and anti-inflammatory assays. Our results showed that raw Guiana presented equivalent DPPH and FRAP activities, but a 1.3-fold higher antioxidant activity (1097 ± 111.8 μM ET/g DM) than Forastero (838.5 ± 67.8 μM ET/g DM) in ORAC assay. Furthermore, the impact of fermentation (under four conditions: unfermented, two days, four days and six days of fermentation) on Guiana cocoa beans composition and health properties was also studied. Indeed, fermentation, a key step necessary to obtain the taste and color of chocolate, is generally known to alter bean composition and modulate its health benefits. At six days, the fermentation process led to a nearly 25% lower antioxidative capacity in various assays. Moreover, in inflammation-induced macrophage assays, Guiana and Forastero unfermented extracts induced a 112% stimulation in TNF-α production, and a 56.8% inhibition of IL-6 production. Fermentation altered the cocoa composition by diminishing bioactive compounds, which could be responsible for these biological activities. Indeed, after six days of fermentation, compounds decreased from 614.1 ± 39.3 to 332.3 ± 29 mg/100 g DM for epicatechin, from 254.1 ± 14.8 to 129.5 ± 20.7 mg/100 g DM for procyanidin B2 and from 178.4 ± 23.5 to 81.7 ± 2.9 mg/100 g DM for procyanidin C1. The similar composition and the equivalent or higher antioxidant activity of Guiana leads us to propose it as an alternative to Forastero.

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC₅₀ of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

Antioxidant studies by hydrodynamic voltammetry and DFT, quantitative analyses by HPLC-DAD of clovamide, a natural phenolic compound found in Theobroma Cacao L. beans

Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans at different production stages (raw, roasted, and winnowed side and end products) by high-performance liquid chromatography with diode array detector (HPLC-DAD). We analyzed the antioxidant activities of clovamide and these extracts by measuring their superoxide radical scavenging capabilities in a Rotating Ring-Disk Electrode (RRDE) electrochemical system against in-situ generated superoxide radical. Our studies concluded a positive correlation between clovamide concentration and the overall antioxidant activities of beans, with the roasting step showing a reduction effect on both. The subsequent refining steps recover the clovamide concentration. Antioxidant studies on clovamide alone by RRDE and density functional theory (DFT) studies led to the conclusion that it is a powerful oxygen radical scavenger, partially contributed by its molecular catechol moieties.

Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (T_g) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.

Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder

Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial effect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.

Short communication: Cocoa husks can effectively replace soybean hulls in dairy sheep diets-Effects on milk production traits and hematological parameters

The aim of this study was to test the effect of replacing soybean hulls with different doses of cocoa husk (CH) on milk production traits and the hematological profile of dairy ewes. Twenty-four mid-lactating Sarda dairy ewes were allotted to 3 homogeneous experimental groups (8 animals per group divided into 4 pens). Each group received a total mixed ration as a basal diet and a supplement that differed among groups. The first group was supplemented with 100 g of soybean hulls/d per head (SBH group). In the second group, soybean hulls were replaced with 50 g of CH/d (CH50 group). In the third group, soybean hulls were replaced with 100 g of CH/d per head (CH100 group). The study lasted 8 wk, with 3 wk of adaptation and 5 wk for the experimental period. The replacement of soybean hulls with 50 and 100 g of CH/d did not affect dry matter intake, milk production, and milk coagulation properties. Milk fat, protein, casein, and somatic cell count concentration and curd-firming time showed a significant interaction between treatment and sampling date. During the experiment, the somatic cell counts were lower in both the CH50 and CH100 groups than in the SBH group. Most of the hematological parameters were not affected by treatments except for basophiles, which were significantly higher in the SBH group than in the CH50 and CH100 groups. In conclusion, CH can be substituted for soybean hulls in the diet of dairy sheep without adverse effects on milk production or apparent negative effects on animal health conditions.

Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

Cocoa hulls are a potential source of polyphenols to be used as "functional ingredients" in foods, but their low stability to oxidation and thermal degradation limits their practical application. The aim of this study was to microencapsulate cocoa hulls phenolic extracts through spray-drying, in order to produce new heat stable ingredients for bakery products. Polyphenols were extracted using water and ethanol under different conditions. The best performing extract (water/ethanol 50:50), containing 93.3 mg of total polyphenols per gram of dry extract, was spray-dried with and without stabilizing agents (maltodextrins and/or gum Arabic), obtaining seven different powders. These were first tested for their stability, showing a total phenolic content and an antioxidant activity stable up to 90 days. The powders were then used to evaluate their baking stability in a model biscuit; the microencapsulation using an 80:20 ratio of maltodextrins to the dry extract allowed obtaining the most stable powder, with a total polyphenol content unaffected by the baking process.

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the naturally occurring antioxidants (flavonoids) are lost, while others, such as Maillard reaction products, are formed. The final content of antioxidant compounds and the antioxidant activity of chocolate is a function of several variables, some related to the raw material and others related to processing and formulation. The aim of this mini-review is to revise the literature on the impact of full processing on the in vitro antioxidant activity of chocolate, providing a critical analysis of the implications of processing on the evaluation of the antioxidant effect of chocolate in in vivo studies in humans.

Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases

Throughout evolution, plants have developed the ability to produce secondary phenolic metabolites, which are important for their interactions with the environment, reproductive strategies and defense mechanisms. These (poly)phenolic compounds are a heterogeneous group of natural antioxidants found in vegetables, cereals and leguminous that exert beneficial and protective actions on human health, playing roles such as enzymatic reaction inhibitors and cofactors, toxic chemicals scavengers and biochemical reaction substrates, increasing the absorption of essential nutrients and selectively inhibiting deleterious intestinal bacteria. Polyphenols present in some commodity grains, such as soy and cocoa beans, as well as in other vegetables considered security foods for developing countries, including cassava, taro and beetroot, all of them cropped in Brazil, have been identified and quantified in order to point out their bioavailability and the adequate dietary intake to promote health. The effects of the flavonoid and non-flavonoid compounds present in these vegetables, their metabolism and their effects on preventing chronic and degenerative disorders like cancers, diabetes, osteoporosis, cardiovascular and neurological diseases are herein discussed based on recent epidemiological studies.

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

BACKGROUND

Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile.

RESULTS

Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products.

CONCLUSION

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.

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

A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa beans from a wide range of geographic origins was carried out to catalogue systematic differences based on their origin as well as fermentation status. This study identifies previously unknown compounds with the goal to ascertain, which of these are responsible for the largest differences between bean types. UHPLC coupled with ultra-high resolution time-of-flight mass spectrometry was employed to identify and relatively quantify various oligomeric proanthocyanidins and their glycosides amongst several other unreported compounds. A series of biomarkers allowing a clear distinction between unfermented and fermented cocoa beans and for beans of different origins were identified. The large sample set employed allowed comparison of statistically significant variations of key cocoa constituents.

Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories

Cocoa and its constituent bioactives (particularly flavanols) have reported anti-diabetic and anti-obesity activities. One potential mechanism of action is inhibition of dipeptidyl peptidase-IV (DPP4), the enzyme that inactivates incretin hormones such as glucagon-like peptide-1 and gastric inhibitory peptide. The objective of this study was to determine the DPP4 inhibitory activities of cocoas with different processing histories, and identify processing factors and bioactive compounds that predict DPP4 inhibition. IC₂₅ values (μg mL^-1) were 4.82 for Diprotin A (positive control), 2135 for fermented bean extract, 1585 for unfermented bean extract, 2871 for unfermented liquor extract, and 1076 for fermented liquor extract This suggests mild inhibitory activity. Surprisingly, protein binding activity, total polyphenol, total flavanol, individual flavanol and complex fermentation/roasting product levels were all positively correlated to IC₂₅ concentrations (greater levels correspond to less potent inhibition). For the representative samples studied, fermentation appeared to improve inhibition. This study suggests that cocoa may possess mild DPP4 inhibitory activity, and that processing steps such as fermentation may actually enhance activity. Furthermore, this activity and the variation between samples were not easily explainable by traditional putative bioactives in cocoa. The compounds driving this activity, and the associated mechanism(s) by which this inhibition occurs, remain to be elucidated.

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity against ABTS radical were determined to monitor the fermentation process. Only two biogenic amines (tryptamine and tyramine) and two polyamines (spermidine and spermine) were detected in cocoa beans during fermentation. Fermentation was characterized by three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of spermine, total biogenic amines and total polyamines; and iii) the highest spermidine levels and total acidity, but the lowest total phenolic compounds and anthocyanins contents. The scavenging capacity of cocoa beans during fermentation correlated with total phenolic compounds and anthocyanins contents.

Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers

Fresh, ripe cocoa beans from Cameroon (German cocoa/Amelonado group and ICS 40/Trinitario group) were subjected to fermentation-like incubations in acetic acid, lactic acid, or both and to natural fermentation. Two naturally fermented samples from Cuba (UF 654/Trinitario group and C 411/Criollo group) were also investigated. Both cyanidin-3-galactoside and cyanidin-3-arabinoside (found as major anthocyanins in colored beans only) were drastically degraded through fermentation, especially in small beans and in the presence of acetic acid. On the other hand, emergence of a cyanidin-rhamnose isomer was evidenced, even in Criollo beans. In addition to the recently described structures F1 and F2 [m/z = 575 in ESI(-)], three additional polyphenolic structures [F3, F4, and F5; m/z = 557 in ESI(+)] were found after fermentation, the two former ones resulting from epicatechin oxidation. Synthesis of F5 requires an interclass reaction between cyani(di)n and epicatechin, which explains its absence in fermented Criollo beans.

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p<0.05) TPC (47.17-57.16mgGAE/g) and TAC (1.66-2.33mMTE/g and 8.86-11.35mMTE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30-26.05mgGAE/g, 0.24-1.17mMTE/g and 1.29-4.83mMTE/g for TPC, DPPH and ABTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (R²cal>0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate.