The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder

Li, Yue; Feng, Ying; Zhu, Shuguang; Chang-rong, Luo; Ma, Jing; Zhong, Fang

doi:10.1016/j.jfca.2011.04.010

Cited by 74 publications

(78 citation statements)

References 26 publications

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“…A potential explanation for these observations is the formation of new bioactive compounds during alkalization that have prominent antimicrobial but not antioxidant activity. Li and others () found more than 80 volatile compounds in the cocoa mass after alkalization process. Some of them were studied for their antimicrobial characteristics.…”

Section: Resultsmentioning

confidence: 98%

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Todorović

Milenković

Vidović

et al. 2017

Journal of Food Science

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Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan-3ols were determined with reversed-phase high-performance liquid chromatography (RP-HPLC). Antimicrobial activity against 3 Gram positive bacteria, 4 Gram negative bacteria and 1 strain of yeast was determined using broth microdilution method. Total polyphenol content was 1.8 times lower in alkalized cocoa samples than in natural ones. Epicatechin/catechin ratio was changed due to the process of alkalization in favor of catechin (2.21 in natural and 1.45 in alkalized cocoa powders). Combined results of 3 antioxidative tests (DPPH, FRAP, ABTS) were used for calculation of RACI (Relative Antioxidant Capacity Index) and GAS (Global Antioxidant Score) values that were consistently higher in natural than in alkalized cocoa extracts. Obtained results have shown significant correlations between these values and phenolic content (0.929 ≤ r ≤ 0.957, P < 0.01). Antimicrobial activity varied from 5.0 to 25.0 mg/ml (MICs), while Candida albicans was the most sensitive tested microorganism. Cocoa powders subjected to alkalization had significantly reduced content of total and specific phenolic compounds and reduced antioxidant capacity (P < 0.05), but their antimicrobial activity was equal for Gram-positive bacteria or even significantly enhanced for Gram-negative bacteria.

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Section: Resultsmentioning

confidence: 98%

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Todorović

Milenković

Vidović

et al. 2017

Journal of Food Science

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“…However, this may alter the color and flavor of foods due the content of flavonoids, which produce astringency and bitterness. Encapsulation can mask these effects (Champagne & Fustier, 2007;Deladino, Anbinder, Navarro, & Martino, 2008;Li et al, 2012). Together with flavor, appearance and texture are the main sensory factors that determine food acceptability to consumers (Pons & Fiszman, 1996).…”

Section: Introductionmentioning

confidence: 99%

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

et al. 2015

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“…Numerosas investigaciones han sido desarrolladas con el fin de determinar sus propiedades de sabor y aroma, así como las de sus productos derivados [1]- [5]. La gran cantidad de compuestos volátiles (>500) [2], [3] relacionados con el sabor y aroma del cacao y el chocolate (alcoholes, ácidos, aldehídos, cetonas, ésteres, pirroles, pirazinas.…”

Section: Introductionunclassified

Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51

2016

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ResumenSe evaluó el efecto de los días de fermentación secado sobre la evolución de los compuestos de aroma (volátiles) en la variedad de cacao CCN-51. El método empleado fue la Cromatografía de Gases-Espectrometría de Masas, en combinación con Micro Extracción en Fase Sólida de Espacio de Cabeza (HS-SPME-GC-MS). Para los análisis se construyó un diseño experimental factorial multinivel, con un total de 15 experimentos/muestreo. Durante el beneficio se aplicó el método de microfermentación en cajón y el secado se hizo por exposición directa al sol. El Análisis de Componentes Principales (PCA) permitió explicar un 68% de la varianza total asociada con las características de aroma (compuestos volátiles). El proceso de beneficio fue dividido en etapas de acuerdo con el grado de fermentación. Se identificaron, a lo largo del beneficio compuestos precursores de aroma deseables e indeseables. Entre los compuestos deseables se identificaron, entre otros, el 3-metil-1-butanol, 2-fenil etanol, benzaldehído, fenil acetaldehído, etilhexanoato, etil benzoato, etilfenil acetato y 2-fenil etil acetato, los cuales aportan notas odoríficas muy agradables (chocolate, caramelo, dulce, nuez, miel, frutal, floral). Finalmente, se propuso un método alternativo de beneficio, que incorpora un pretratamiento del clon CCN-51 y que arroja evidencia preliminar de mejoría en lo que respecta a los componentes precursores del aroma.Palabras clave: Análisis de componentes principales, beneficio, cacao, CCN-51, compuestos volátiles, cromatografía de gases-masas. AbstractThe influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of cocoa beans CCN-51 was evaluated. The method used was Gas ChromatographyMass Spectrometry, coupled to Head Space Solid Phase Micro Extraction (HS-SPME-GC-GS). A multifactorial experimental design was created, containing 15 experiments per repetition. The fermentation technique was microfermentation in boxes, while drying was achieved by exposing the samples to the sun. A Principal Component Analysis (PCA) allowed to explain 68% of the total variability associated with aroma characteristics (volatile compounds). Both, desirable and undesirable compounds were identified throughout the processes of fermentation and drying. The benefit process (fermentation and drying) was divided in stages depending on the degree of fermentation. nutty, honey, fruity, floral). Finally, a pre-treatment of cocoa beans CCN-51 prior to fermentation was proposed to be incorporated during the benefit of the beans as it seems to enhance the formation of desirable aroma compounds.Keywords: Principal component analysis, fermentation, drying, cocoa, CCN-51, volatile compounds, gas chromatography-gas spectrometry. ResumoAvaliou-se o efeito dos dias de fermentação de secado sobre a evolução dos compostos de aroma (voláteis) na variedade de cacau CCN-51. O método empregado foi a Cromatografia de Gases-Espectrometria de Massas, em combinação com Micro-Extração em Fase Sólida tipo Headspace (HS-SPME-GC-MS). Para an...

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The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder

Cited by 74 publications

References 26 publications

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51

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