Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585552 | Food Chemistry | 2018 | 7 Pages |
Abstract
Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (â)-epicatechin, and proanthocyanidin (PAC) dimer - pentamer content was reduced by roasting. By contrast, roasting at 150â¯Â°C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170â¯Â°C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100â¯Â°C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Todd H. Stanley, Charlene B. Van Buiten, Scott A. Baker, Ryan J. Elias, Ramaswamy C. Anantheswaran, Joshua D. Lambert,