Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Abstract

Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.

Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

“…agrotec., Lavras, v. 37, n. 3, p. 244-250, maio/jun., 2013 metabolites such as phenolic compounds (SOUZA et al, 1999). Another important point to be considered is the pre-processing (fermentation, drying and roasting) of cocoa, which according to some authors reduces the concentration of these kind of compounds (ADAMSON et al, 1999;STAHL et al, 2009). Furthermore, the concentration of phenolic compounds varies according to cultivar employed and also the type of chocolate produced (MILLER et al, 2006;PAYNE et al, 2010).…”

Cocoa and Chocolate in Human Health and Disease

“…In one study, polyphenol content of cocoa powder was not substantially affected by preparation techniques used to make chocolate frosting, hot cocoa beverage, or chocolate cookies; however, after undergoing baking in a chocolate cake, natural cocoa powder retained only 5% of its epicatechin content and 54% of its antioxidant activity measured by ORAC. The reason for this is likely the increase in pH caused by the addition of baking soda (244).…”

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

“…Cocoa, the main ingredient of chocolate, is rich in antioxidants, mainly flavonoids (Nehling 2012). Food products prepared with cocoa powder were reported to have high antioxidant activity, total polyphenols, flavanol monomers, and procyanidin oligomers (Stahl et al 2009). Lecumberri et al (2007) studied a fibre-rich cocoa product and found that this product is not only rich in antioxidants but also is suitable to use as an ingredient to enrich low-calorie foods with dietary fibre (Table 1).…”