Navigation Links
Study clarifies the role of cocoa bean handling on flavanol levels
Date:3/10/2011

As evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an increasing debate about which cocoa and chocolate products deliver the most beneficial compounds, known as flavanols, and if steps in cocoa and chocolate production diminish the levels of cocoa flavanols.

In a recently published paper, scientists reported on the effect of conventional production methods of cocoa beans on the levels of flavanols, natural antioxidants. The study, conducted by researchers at the Hershey Center for Health & Nutrition, investigated cocoa beans and cocoa powders and described production steps that retain naturally occurring flavanols and reported that alkali processing causes a loss of up to 98% of one important flavanol, epicatechin, in the final product.

The study, published in the Journal of Agricultural and Food Chemistry, compared the effects of various common production methods on freshly harvested unfermented and naturally farm-fermented beans. Levels of epicatechin and catechin, a less active flavanol antioxidant, were compared in beans that were unfermented and in beans that underwent medium (about 5 days) and long fermentation (about 10 days). Long fermentation previously has been shown to impact the level of epicatechin in cocoa beans, and the authors reported loss of both flavanols as fermentation time increased. Beans were roasted to temperatures of 120oC and the researchers found that temperatures of 70C or higher caused some loss (up to 88% at 120oC) of epicatechin. Catechin levels, however, increased as roasting temperature increased. Additionally, natural cocoa powders and powders that had been treated with different levels of alkali also were measured. The study found that by far the greatest flavanol losses occurred during alkali processing. The results also suggested that epicatechin may be converted to catechin by alkali processing.

"This study is meant to address the impact of processing on the level of beneficial flavanol antioxidants found in cocoa beans" said Dr. Mark Payne, lead author of the paper. "We found that the processing step which causes the most loss in the flavanol epicatechin is the alkali processing step. Here the epicatechin, which is thought to be most beneficial, appears to be converted to catechin which has been shown to be less active in the body."

"Most of the world's cocoa beans undergo a natural, field fermentation on the farm and then roasting," said Dr. David A. Stuart, co-director of the Hershey Center. "Both steps are critical to the flavor development for chocolate and cocoa powder. It is important that we understand the balance in creating the wonderful flavor of chocolate with the health benefits of cocoa powder and dark chocolate. This study has gone a long way in furthering that understanding and is the first systematic study of the whole process, from bean to powder, that we are aware of."


'/>"/>

Contact: Mark J Payne
mpayne@hersheys.com
717-534-5212
The Hershey Company
Source:Eurekalert

Related biology news :

1. Study finds primates age gracefully
2. Study shows new treatment strategy effective for certain lung cancers
3. Study finds usage of, recommendations for supplements common within various physician specialties
4. Study provides explanation for connection between low birth weight and obesity later in life
5. New UF study shows some sharks follow mental map to navigate seas
6. Study shows how plants sort and eliminate genes over millennia
7. MBARI and Monterey Bay National Marine Sanctuary to study effects of shipping containers lost at sea
8. Rensselaer professor utilizing New York state grant to study adult stem cells
9. Study analyzes role of PARP enzyme in eukaryotes
10. Fossil bird study describes ripple effect of extinction in animal kingdom
11. University of Missouri researcher study provides insight into how corn makes hormones
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:1/23/2017)...  The latest mobile market research from Acuity Market ... The quarterly average price of a biometric smartphone decreased ... 2016.  There are now 120 sub-$150 models on the ... just 28 a year ago at an average price ... Most , Acuity Market Intelligence Principal, "Biometric Smartphones are ...
(Date:1/21/2017)... Jan 20, 2017 Research and Markets has ... 2017-2021" report to their offering. ... The global voice recognition biometrics market to ... The report covers the present scenario and the growth ... calculate the market size, the report considers the revenue generated from ...
(Date:1/19/2017)... PUNE, India , January 19, 2017 ... Sensor Market, Opportunities and Forecast, 2014 - 2022," the global biometric sensor ... of 9.6% from 2016 to 2022. In 2015, Asia-Pacific ... for both public and private sectors. Continue Reading ... ...
Breaking Biology News(10 mins):
(Date:1/23/2017)... , Jan. 23, 2017  Spherix Incorporated (Nasdaq: ... committed to the fostering of technology and monetization of ... patent infringement lawsuits. Anthony Hayes , ... 2017, we will continue to communicate with shareholders about ... and our due diligence on other patent assets that ...
(Date:1/23/2017)... 23, 2017  Alkahest Inc. ("Alkahest"), a biotechnology ... diseases and other age-related conditions, announced today that Sam ... Chief Medical Officer. In this role, Dr. Jackson ... at Alkahest and serve on the Executive Leadership ... as Executive Director at Dynavax, where he led the ...
(Date:1/21/2017)... ... January 21, 2017 , ... Nova Oculus Partners has ... pioneering medical device for the treatment of Age-Related Macular Degeneration. , The company’s ... global regulatory consultancy that helps companies like ours secure government approvals for their ...
(Date:1/20/2017)... ... January 20, 2017 , ... The two newest companies to join ... patients. Vironika, a spin out from The Wistar Institute, and Sanguis, launched by a ... 3624 Market Street. , Vironika is developing a treatment for a chronic viral ...
Breaking Biology Technology: