Document Detail


Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
MedLine Citation:
PMID:  18710243     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Cocoa is a food ingredient that is important for the contribution of flavor to foods but is also associated with potential health benefits. The chemistry thought to be responsible for its cardiovascular health benefits is the flavanol (flavan-3-ol) antioxidants. Evidence from the literature indicates that natural cocoas are high in flavanols, but when the cocoa is processed with alkali, also known as Dutch processing or Dutching, the flavanols are substantially reduced. This paper provides a survey of the physical and chemical composition of representative natural cocoas and lightly, medium, and heavily alkalized cocoas. As part of the survey, both brown/black and red/brown alkali-processed cocoas were measured. Natural cocoa powders have an extractable pH of 5.3-5.8. Alkalized cocoa powders were grouped into lightly treated (pH 6.50-7.20), medium-treated (pH 7.21-7.60), and heavily treated (pH 7.61 and higher). The natural, nonalkalized powders had the highest ORAC and total polyphenols and flavanols (including procyanidins). These chemical measurements showed a linear decrease as the extractable pH of the cocoa powder increased. Likewise, the flavanol monomers, oligomers, and polymers all showed a linear decrease with increasing pH of the final cocoa powder. When brown/black cocoa powders were compared to red cocoa powders, similar decreases in flavanols were observed with increased alkalization. The average total flavanol contents were 34.6 +/- 6.8 mg/g for the natural cocoas, 13.8 +/- 7.3 mg/g for the lightly processed cocoas, 7.8 +/- 4.0 mg/g for the medium processed cocoas, and 3.9 +/- 1.8 mg/g for the heavily processed cocoa powders. The observed linear and predictable impact of alkalization on flavanol content is discussed with respect to other reports in the literature as well as what implications it may have on diet and food manufacturing.
Authors:
Kenneth B Miller; William Jeffery Hurst; Mark J Payne; David A Stuart; Joan Apgar; Daniel S Sweigart; Boxin Ou
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-08-19
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Sep 
Date Detail:
Created Date:  2008-09-17     Completed Date:  2008-11-10     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  8527-33     Citation Subset:  IM    
Affiliation:
Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, Pennsylvania 17033, USA. kbmiller@hersheys.com
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*
Cacao / chemistry*
Flavonoids / analysis*
Food Handling / methods*
Food Preservation
Hydrogen-Ion Concentration
Phenols / analysis
Proanthocyanidins / analysis
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 0/Phenols; 0/Proanthocyanidins; 0/flavan-3-ol; 0/polyphenols

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