Publication: Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
Authors
Periago Castón, Mª Jesús ; González Barrio, Rocío ; Núñez Gómez, Vanesa ; Cienfuegos Jovellanos, Elena ; García Alonso, Javier
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Publisher
MDPI
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DOI
https://doi.org/10.3390/foods9020189
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info:eu-repo/semantics/article
Description
© 2020. The authors. This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc /4.0/
This document is the accepted version of a published work that appeared in final form in
Foods.
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 e ect 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.
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Citation
Foods 2020, 9(2), 189
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