Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Oracz, Joanna; Nebesny, Ewa; Żyżelewicz, Dorota

doi:10.1007/s00217-015-2494-y

Cited by 48 publications

(47 citation statements)

References 32 publications

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“…As expected, different amplificable amounts of DNAs were obtained from different samples (see Table 3 (Gryson, 2010;Oracz, Zyzelewicz, & Nebesny, 2015). The high pressure combined with high temperature during extrusion of soy meat had a clear effect on DNA degradation and thus a negative effect on DNA yield and amplification (Murray et al, 2007).…”

Section: Quantitative Pcr Analysis Of Dnas Isolated From Processed supporting

confidence: 57%

“…The lowest amounts of DNA were amplified from highly processed foods after thermal, mechanical and chemical treatment (dry soy meat, cornflakes, and chocolate). DNA was exposed to higher temperatures during the roasting of raw cocoa beans at chocolate manufacturing (Gryson, ; Oracz, Zyzelewicz, & Nebesny, ). The high pressure combined with high temperature during extrusion of soy meat had a clear effect on DNA degradation and thus a negative effect on DNA yield and amplification (Murray et al, ).…”

Section: Discussionmentioning

confidence: 99%

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Application of magnetic polymethacrylate-based microspheres for the isolation of DNA from raw vegetables and processed foods of plant origin

Trojánek

Kovařı́k

Španová

et al. 2017

J Food Process Preserv

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A method for the microextraction of DNA from raw vegetables and highly processed foods of plant origin suitable for PCR analysis was developed. It is based on non-selective binding of DNA in the presence of PEG 6,000/NaCl to hydrophilic magnetic nonporous poly(2-hydroxyethyl methacrylate-co-glycidyl methacrylate) -P(HEMA-co-GMA) microspheres covered by carboxyl groups.The quantitative polymerase chain reaction (qPCR) by in-house designed primers targeting a highly repetitive rDNA locus allowed for detection of plant DNAs in a wide range of concentrations (0.1 pg/lL to 10 ng/lL). The described procedure is fast and simple. We further demonstrate that relatively mild acidic treatment of vegetable at elevated temperatures resulted in a dramatic reduction of PCR efficiency indicating extensive degradation of DNA during pickling. The described method is suitable for the analysis of highly degraded DNA from pickled food products. Practical applicationsDNA-based methods, such as the polymerase chain reaction (PCR), represent an important genetic approach for identification of plant species composition of foods. DNA from processed foods varies in both quality and quantity between the protocols used. Plant samples are generally characterised by a complex composition containing various inhibitors of PCR. Current methods have been tailored for specific samples while no universal protocol is available. Development of a simple universal procedure leading to PCR-ready DNA would be beneficial. Isolation strategies based on solid phase systems have become popular for PCR-ready DNA isolations from complex matrices.Here we applied magnetic hydrophilic P(HEMA-co-GMA) microspheres to extract DNA from raw vegetables and highly processed foods of plant origin. Proposed small scale PCR-ready DNA extraction protocol was comparable with a silica-based DNeasy Plant Mini Kit (Qiagen) and classical CTAB extraction methods in quality and amplificability of DNA while it is less costly and time consuming.

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Section: Quantitative Pcr Analysis Of Dnas Isolated From Processed supporting

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Application of magnetic polymethacrylate-based microspheres for the isolation of DNA from raw vegetables and processed foods of plant origin

Trojánek

Kovařı́k

Španová

et al. 2017

J Food Process Preserv

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“…These results were also found bẏ Zyżelewicz et al [4] in Forastero cocoa, since after 15 min of roasting at 135 • C, the content of catechin increased significantly, initiating its degradation. When cocoa beans are progressively roasted at conditions described as low, medium, and high roast conditions (160 • C at 13, 20, and 25 min), there is a progressive loss of epicatechin and an increase in catechin with higher roast levels [36,55]. The high temperature-short time (HTST) process induces higher epicatechin epimerization than does the low temperature-long-time (LTLT) process, generating greater amounts of catechin [16,53].…”

Section: Discussionmentioning

confidence: 99%

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 • C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 • C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 • C and 50 min. Reaction rate constant (k) and activation energy (E a ) were 0.02-0.10 min −1 and 24.03 J/mol for TPC and 0.02-0.13 min −1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.Antioxidants 2020, 9, 146 2 of 12 concentrations of polyphenols as antioxidants [12]. These health effects have been assumed to be associated with the presence of polyphenols, among which are monomeric flavan-3-ols: epicatechin and catechin [5,[13][14][15][16]. The beneficial effects of cocoa polyphenols to human health are, among others, the scavenge of free radicals and prevention of damage to DNA, the chelation of metals, vasoprotective effects, improvements in endothelial function, anti-inflammatory effects, the amelioration of insulin resistance, and anticarcinogenic effects, among others [13,[17][18][19][20][21]. Cocoa is a rich source of polyphenolic compounds and may account for 12-18% of the dry mass of the beans [5]. Typically, polyphenols are sensitive to heat during the process, especially under a high temperature environment, i.e., roasting and drying [22,23]. Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35]. Various studies have been reported on the effect of roasting on cocoa nibs' coloration, physical/chemical changes [4,5,8,16,23,25,36], flavor changes [37], and the kinetics of polyphenol degradation during drying [12,28,38]; however, studies on the kinetics of the polyphenol and monomeric flavan-3-ol degradation of Criollo cocoa during the roasting process are scarce, so the aim of the present study was to understand this degradation and determine the ki...

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“…Cocoa beans (Theobroma cacao) are concentrated dietary sources of flavanols, a subclass of polyphenols, which are thought to be responsible for many of the bioactivities of cocoa [1][2][3][4][5]. (−)-epicatechin and (+)-catechin (which is epimerized to (−)-catechin during roasting) are the major monomeric flavanols in raw cocoa.…”

Section: Introductionmentioning

confidence: 99%

Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

et al. 2019

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Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC 50 : 68.09 µg/mL), when compared to acarbose (IC 50 : 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC 50 , suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols. oxidative stress and potentially reducing the risk of various chronic conditions, such as cardiovascular disease (CVD), type II diabetes mellitus (T2D), and different forms of cancer. Additionally, cocoa beans contain other bioactives, such as lipids, fiber, lignins, melanoidins (after roasting), methylxanthines, and other complex compounds that have not been extensively characterized. Beans contain approximately 55% fat, 16% fiber, 10% protein, and 3% ash, depending on variety. The health benefits associated with dietary cocoa are likely due to multiple bioactive compounds and their interactions, rather than one compound or class of compounds, because of the complex composition of cocoa and the reactions that occur during cocoa processing [6].After harvesting, cocoa beans undergo a series of processing steps, including fermentation, drying, roasting, winnowing, and various other processes that may include pressing or alkalization, to produce a final product, such as cocoa powder or chocolate. These processes strongly influence the chemical composition of the product, with fermentation resulting in approximately 0-70% loss of total polyphenols and roasting costing an additional 15-40% loss [7][8][9]. Additionally, non-enzymatic browning reactions occur between native cocoa polyphenols and mono-or polysaccharides, proteins, and amino acids to produce Maillard reaction products, most notably melanoidins [10]. The widely-accepted paradigm is that preservation of native flavanols is critical for retaining bioactivity [7,9,11]. However, it is possible that reactions occurring throughout processing may generate processing-derived compounds with novel activities, such as lignin-like complexes and melanoidins, potentially preserving or even enhancing certain bioactivities as compared to the raw cocoa bean [7,[12][13][14][15][16][17][18][19]. The levels and a...

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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Cited by 48 publications

References 32 publications

Application of magnetic polymethacrylate-based microspheres for the isolation of DNA from raw vegetables and processed foods of plant origin

Application of magnetic polymethacrylate-based microspheres for the isolation of DNA from raw vegetables and processed foods of plant origin

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

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