Effects of drying on the production of polyphenol-rich cocoa beans

Menon, Abhay; Hii, Ching Lik; Law, Chung Lim; Shariff, S.; Djaeni, Mohamad

doi:10.1080/07373937.2016.1276072

Cited by 26 publications

(9 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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 kinetic parameters.…”

mentioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

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...

show abstract

mentioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The Colombian sample had the highest polyphenol content (37.81 mg/g product), whereas the lowest value was reported in Venezuelan cocoa (9.96 mg/g product) [ 38 ]. These differences might be attributed to high genetic variability because Colombian varieties present intercrossing (e.g., Forastero/Amazonian and Trinitario clones) [ 40 ], while Venezuelan cocoa comes from varieties such as Criollo and Arriba, characterized by a low polyphenol content [ 59 ]. Polyphenol presence in roasted and unroasted beans employed for chocolate production varies from region to region.…”

Section: Resultsmentioning

confidence: 99%

“…During the drying process, i.e., the key step in postharvest, polyphenol content decreases to 150 mg GAE/g [ 35 ]. Examining at the industrialization process, it can be observed that one of the key steps is obtaining the roasted grains, where the TPC drops below 100 mg GAE/g [ 39 , 40 ]. After obtaining one of the main subproducts available in the market (i.e., cocoa liquor), polyphenol values are well below 50 mg GAE/g [ 77 ]; while cocoa powder shows values under 15 mg GAE/g [ 53 , 78 ].…”

Section: Resultsmentioning

confidence: 99%

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential

Garzón

Uribe

Gallego³

et al. 2021

Heliyon

View full text Add to dashboard Cite

Noncommunicable diseases, the leading cause of mortality around the world, are responsible for approximately 75% of premature adult deaths (ages 30–69). To tackle this issue, a healthy diet based on functional foods, including cocoa and its derivatives, has been increasingly promoted. The polyphenols present in cocoa have been of interest due to their antioxidant potential and their possible protective role in the context of noncommunicable diseases, such as diabetes and cardiovascular conditions. However, during cocoa postharvest and industrialization, the concentration of these bioactive compounds is reduced, possibly affecting their health-promoting properties. Therefore, this paper reviews in the literature in this field to find the total polyphenol content in cocoa during the postharvest and industrialization processes in order to define concentration ranges as a reference point for future research. In addition, it discusses in vitro and in vivo studies into the biological antioxidant potential of cocoa and its derivatives. This review covers publications in indexed databases from 2010 to 2020, their data were processed and presented here using box plots. As a result, we identified the concentration ranges of polyphenols depending on the type of matrix, treatment and country, as well as their relationship with the main bioactive compounds present in cocoa that are associated with their possible antioxidant biological potential and health-related benefits.

show abstract

“…The moisture content of sawdust was determined by using the standard oven method [15]. The dry weight of the bone was obtained by heating the sample overnight (>24 h) in an air-ventilated oven (Memmert, Germany) at 105°C.…”

Section: Moisture Contentmentioning

confidence: 99%

Modeling of Convective Drying of Sawdust Using a Reaction Engineering Approach

Yusof

et al. 2020

Chem Eng & Technol

View full text Add to dashboard Cite

Drying as a simultaneous heat and mass transfer process can be modeled via the reaction engineering approach (REA) where the apparent activation energy of the material is established and related to its moisture content during drying. This relationship is unique as the normalized activation energies can be collapsed into a single equation irrespective of the drying conditions and dryer types. Here, REA was applied to model the drying kinetics of sawdust using convective hot air in a laboratory setup. The normalized (relative) activation energy curve generated from one drying experiment was employed to predict the drying kinetics and temperature profiles. The REA can describe well the convective drying kinetics of sawdust, and major physics of the drying process was captured well with this technique.

show abstract

Effects of drying on the production of polyphenol-rich cocoa beans

Cited by 26 publications

References 29 publications

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

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

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential

Modeling of Convective Drying of Sawdust Using a Reaction Engineering Approach

Contact Info

Product

Resources

About