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Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder.


ABSTRACT: Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial effect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.

SUBMITTER: Gonzalez-Barrio R 

PROVIDER: S-EPMC7073749 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder.

González-Barrio Rocío R   Nuñez-Gomez Vanesa V   Cienfuegos-Jovellanos Elena E   García-Alonso Francisco Javier FJ   Periago-Castón Mª Jesús MJ  

Foods (Basel, Switzerland) 20200214 2


Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched c  ...[more]

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