Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

Hashimoto, Juliana Campos; Lima, Jessica Castro; Celeghini, Renata M.S.; Nogueira, Alessandra B.; Efraim, Priscilla; Poppi, Ronei J.; Pallone, Juliana Azevedo Lima

doi:10.1007/s12161-017-1137-2

Cited by 53 publications

(46 citation statements)

References 14 publications

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“…There were good correlations between reference and NIR predicted values for total sugars, total phenols and theobromine ( Figure 2), with R 2 values equal to or higher than 0.9, regardless of the type of sample scanned (unground husk or intact bean showed several positive and negative peaks due to the use of spectral derivatives to develop the models. Among those sharp peaks, those cited by Hashimoto et al (2018) as associated with total phenol absorption were found at around 1349-1386, 1661-1718 and 2161-2258 nm. However, the coefficients obtained for theobromine coincided at 1764 nm with the absorption bands reported by Álvarez et al (2012) but presented slight shifts at around 2094 and 2228 nm, which could also be attributed to the spectral derivatives used.…”

Section: Nir Calibration Resultsmentioning

confidence: 95%

“…Absorption bands corresponding to sugars are found in the scientific literature at 1200 nm (Williams, 2001); total phenols were associated with 1349-1386, 1661-1718 and 2161-2258 nm (Hashimoto et al, 2018); while epicatechin absorption bands were reported at 1388, 1492, 1658, 1916, 2260 and 2324 nm; and those associated with theobromine at 1764, 2092 and 2228 nm (Álvarez et al, 2012). In Figure 1, it can be seen that absorption peaks in the bands 1716-1768 and 2280-2360 were more pronounced in the spectra of CBH, which could be related to the migration of phenols and theobromine from the cotyledon to the husk during the fermentation process (Hernández-Hernández et al, 2018b;Okiyama et al, 2017).…”

Section: Spectral Characteristicsmentioning

confidence: 99%

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Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

et al. 2021

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The potential of the cocoa bean husk (CBH) as a natural source of bioactive compounds is ever-increasing. In this work, its bioactive compounds and antioxidant activity were analyzed using near infrared spectroscopy in samples of CBH. Beans were harvested and fermented in a Mexican gene bank. Reference data on total sugars, total phenols, phenolic compounds, theobromine, and antioxidant activity were correlated with the intact husk and bean spectra. The Modified Partial Least Square regression method (MPLSR) was used to develop calibrations. Good calibration statistics were obtained for total sugars (r 2 =0.90), theobromine (r 2 =0.83) and total phenols (r 2 =0.81) in data related to the CBH spectra, with a ratio of standard deviation/standard error of cross validation (RPD) of 3.16, 2.39 and 2.28, respectively. Acceptable calibrations for the estimation of bioactive compounds in CBH were obtained for the first time from the spectra of intact grain samples. Industries interested in bioactive compounds from CBH could use this technology as an easy and fast method to predict their contents, while avoiding the inconvenient de-husking process.

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Section: Nir Calibration Resultsmentioning

confidence: 95%

Section: Spectral Characteristicsmentioning

confidence: 99%

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

et al. 2021

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“…One of these by-products is the external tegument that cover the cocoa beans, also known as cocoa bean shells (CBS; Figure 2), which are generated during the cocoa bean roasting process, as already mentioned. CBS constitute about 10%-17% of the total cocoa bean weight [8] and some studies have revealed that these percentages are likely to vary depending on the fermentation type of cocoa beans [9]. [2].…”

Section: Introductionmentioning

confidence: 99%

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

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“…Automation improvements of these methods have been incorporated into both industry and R&D laboratories. For instance, fat can be determined by the Soxtec™ AVANTI 2050 system (Servent et al., ; Sess‐Tchotch et al., ), whereas nitrogen content can be determined using an automatic Kjeldahl apparatus (Hue et al., ) or a micro‐Kjeldahl apparatus, which allow microquantities to be established (Hashimoto et al., ). With these analyses, it is possible to establish the nutritional information of cocoa and derivatives, which is usually included on product labels.…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…It has been reported that cocoa beans and cocoa liquor have around 50 g/100 g of fat (Hashimoto et al., ). This fat, also called cocoa butter, is frequently reported to be the main vegetable fat used in chocolate manufacturing due to its rheological, textural, and chemical characteristics, such as triglycerides and fatty acids (FAs) composition (Guehi et al., ).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

Cited by 53 publications

References 14 publications

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

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