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:5/6/2017)... SINGAPORE , May 5, 2017 ... has just announced a new breakthrough in biometric ... that exploits quantum mechanical properties to perform ... new smart semiconductor material created by Ram Group ... across finance, entertainment, transportation, supply chains and security. ...
(Date:4/18/2017)... 2017  Socionext Inc., a global expert in SoC-based imaging and ... the M820, which features the company,s hybrid codec technology. A demonstration ... Probe, Inc., will be showcased during the upcoming Medtec Japan at ... the Las Vegas Convention Center April 24-27. ... Click here for an ...
(Date:4/13/2017)... India , April 13, 2017 According to ... Proofing, Identity Authentication, Identity Analytics, Identity Administration, and Authorization), Service, Authentication Type, ... MarketsandMarkets™, the IAM Market is expected to grow from USD 14.30 Billion ... Growth Rate (CAGR) of 17.3%. ... MarketsandMarkets ...
Breaking Biology News(10 mins):
(Date:10/10/2017)... BARBARA, CALIFORNIA (PRWEB) , ... October 10, 2017 ... ... management, technological innovation and business process optimization firm for the life sciences and ... BoxWorks conference in San Francisco. , The presentation, “Automating GxP Validation ...
(Date:10/9/2017)... ... ... The award-winning American Farmer television series will feature 3 Bar Biologics in ... 8:30aET on RFD-TV. , With global population estimates nearing ten billion people by ... feed a growing nation. At the same time, many of our valuable resources are ...
(Date:10/9/2017)... San Antonio, Texas (PRWEB) , ... ... ... a new study published on October 5, 2017, in the medical journal, ... demonstrated equivalence with the gold standard, video EEG, in detecting generalized tonic-clonic ...
(Date:10/7/2017)... 6, 2017  The 2017 Nobel Prize in ... Jacques Dubochet, Joachim Frank and ... cryo-electron microscopy (cryo-EM) have helped to broaden ... biology community. The winners worked with systems manufactured ... produce highly resolved, three-dimensional images of protein structures ...
Breaking Biology Technology: