Antioxidant Properties of Cocoa Beans (<i>Theobroma cacao</i> L.): Influence of Cultivar and Roasting Conditions

Oracz, Joanna; Nebesny, Ewa

doi:10.1080/10942912.2015.1071840

Cited by 51 publications

(42 citation statements)

References 40 publications

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“…The roasting effect on the antioxidative properties of cocoa beans depends on the comparative amounts of thermal degradation of naturally occurring phenolic compounds and the introduction of new antioxidants like Maillard reaction products and polymeric pigments. Oracz and Nebesny [75] demonstrated that low-temperature heat treatment with moist air may be used to increase contents of phenols and antioxidative activity of roasted cocoa beans. Study results prove cocoa beans to be a positive source of antioxidants after roasting.…”

Section: Roastingmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

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Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation of valuable, natural and desired bioactive compounds; hence, producers search for novel technologies and solutions that would enable minimizing these losses. In 2012, the EFSA confirmed advantages of components within cocoa powder to health. This review is focused on analyzing the effect of particular stages of the production process, with consideration given over to the kind of raw ingredients of the finished product on the bioactive compound's make-up in the products made in cocoa beans products subjected to the "traditional" process using both high and low temperatures. Due to the high temperature used during roasting, it is witch is one of the main processes affecting both the quality and sensory properties of the cocoa beans and products made from them. Each variety differs in size and beans color, resistance to the climatic resistance, and beans composition. Collected data allow us to establish which stages and which processes require further studies and analyses to be most useful for chocolate manufacturers not only in terms of the manufacturing repeatability of products, but also in developing an assortment of products having a positive effect on human health and well-being.

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Section: Roastingmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

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“…Roasting is a rapid processing method that enhances the oxidative and tocopherol stability, antioxidant attributes, and amounts of saturated fatty acids in oils. [6][7][8][9] However, microwave processing of foods is a recent development, which is gaining momentum in household as well as large-scale food applications. [10] Recent studies suggest that through microwave exposure of seeds, greater amount of bioactive compounds may penetrate into the produced oil.…”

Section: Introductionmentioning

confidence: 99%

Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

Ali

Nargis

Othman

et al. 2017

International Journal of Food Properties

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The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO) exposed to microwaves were studied during heating at 170°C. The oxidative indices such as free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), TOTOX, specific extinctions and thiobarbituric acid (TBA) value of oils were significantly increased, and the increments were found to be significantly higher (P < 0.05) in unroasted seed oil as compared to roasted seed oil. The relative contents of polyunsaturated fatty acids (PUFAs) were decreased to 84.7%, and saturated fatty acids (SFAs) were increased to 119.5% in unroasted sample, after 9 h of heating. On the other hand, in 12 min roasted samples, the relative contents of PUFAs were decreased to 97.0%, and SFAs were increased to 102.6% after 9 h of heating. The triacylglycerol species LLL and OLL levels were decreased as a consequence of increased heating time, and the reduction tended to be significantly higher in unroasted samples as compared to roasted ones. The oxidation products formed were also investigated by FTIR. The present results indicated that microwave roasting of pumpkin seeds markedly enhanced the oxidative stability of the oils during heating.

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“…In this study the addition of carob powder increased the antiradical properties of muffins. The total antiradical activity of carob powder increased during roasting [ 22 ], while the antiradical properties of roasted cocoa beans varied significantly among the cultivars and geographical regions and were affected by roasting conditions [ 8 ]. These factors could influence the antiradical properties of carob and cocoa powders.…”

Section: Resultsmentioning

confidence: 99%

“…Cocoa powder is one of the most popular additives in bakery industry due to its unique flavor and properties. Cocoa polyphenols have been described as bioactive compounds with antioxidant and anticarcinogenic properties [ 7 , 8 ]. It was proved that cocoa powder and dark chocolate may positively affect cardiovascular disease (CVD) risk status by modestly reducing LDL-cholesterol (low density lipoprotein) oxidation susceptibility, increasing serum total antioxidant capacity and HDL-cholesterol (high density lipoprotein) concentrations [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

Pawłowska

Kuligowski

Jasińska‐Kuligowska

et al. 2018

Plant Foods Hum Nutr

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The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.Electronic supplementary materialThe online version of this article (10.1007/s11130-018-0675-0) contains supplementary material, which is available to authorized users.

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Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Cited by 51 publications

References 40 publications

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

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