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:3/23/2017)... The report "Gesture Recognition and Touchless Sensing Market by Technology (Touch-based ... to 2022", published by MarketsandMarkets, the market is expected to be worth USD ... 2022. Continue Reading ... ... ...
(Date:3/22/2017)... , March 21, 2017 Vigilant Solutions ... serving law enforcement agencies, announced today the appointment of ... director of public safety business development. Mr. ... enforcement experience, including a focus on the aviation transportation ... most recent position, Mr. Sheridan served as the Aviation ...
(Date:3/13/2017)... , March 13, 2017 Future of security: Biometric ... ... DERMALOGs Face Matching enables to match face pictures ... the basis to identify individuals. (PRNewsFoto/Dermalog Identification Systems) ... DERMALOG,s "Face Matching" is the fastest software for biometric Face ...
Breaking Biology News(10 mins):
(Date:3/29/2017)... , and HILDEN, Germany , March 29, 2017 /PRNewswire/ ... FRANKFURT PRIME STANDARD: QIA) today announced the U.S. launch of ... JAK2 assay), which was cleared by the U.S. Food and Drug Administration as ... allele in genomic DNA extracted from EDTA whole blood.* ... The ipsogen JAK2 assay is processed on QIAGEN,s Rotor-Gene ...
(Date:3/29/2017)... TIKVAH, Israel , March ... (NASDAQ: BCLI), a leading developer of adult ... financial results for the year ended December ... highly successful and pivotal year for Brainstorm, with a ... made on clinical, regulatory and operational fronts," said ...
(Date:3/29/2017)... , March 29, 2017  Halozyme Therapeutics, Inc. ... and drug-delivery therapies, today announced that an Oncologic ... Drug Administration voted 11 to 0 that the ... injection was favorable for patients in the proposed ... and chronic lymphocytic leukemia. The FDA action date ...
(Date:3/29/2017)... ... March 29, 2017 , ... Bactana Animal Health, a company developing natural ... supply through enhancement of the gut microbiota, today announced the closing of its first ... New York-based Sustainable Income Capital Management, LLC and a number of private investors. The ...
Breaking Biology Technology: