Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Joanna Oracz,Ewa Nebesny,Dorota Żyżelewicz

doi:10.1007/s00217-015-2494-y

Joanna Oracz, Ewa Nebesny + Show 1 more

Open Access

https://doi.org/10.1007/s00217-015-2494-y

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Abstract

In the present study, the effect of roasting conditions on the individual flavan-3-ols, anthocyanins, and flavanols content of cocoa beans of five different Theobroma cacao L. groups was studied. The raw cocoa beans were roasted at four different temperatures (110, 120, 135, and 150 °C) and three different relative air humidities (0.3, 2.0, and 5.0 %). The great variations in the contents of both total and individual phenolic compounds among the different studied cocoa groups were observed. In general, the cocoa beans of the Forastero group from Brazil exhibited the highest content of individual flavan-3-ols, anthocyanins, and flavanols, while the samples of the Trinitario type from Papua New Guinea had the lowest polyphenols levels. Roasting significantly affected the profile and levels of the flavan-3-ols, anthocyanins, and flavanols in cocoa beans. The changes depended upon the different cocoa types evaluated and their processing conditions. A decrease in epicatechin, procyanidin B, procyanidin C1, both anthocyanins, and quercetin glycosides was observed in all of the five cocoa groups tested after roasting. This reduction coincided with the increase in catechin and quercetin contents in roasted cocoa beans from the five cocoa groups.

Highlights

Cocoa beans (Theobroma cacao L.) are a rich source of biologically active compounds, such as polyphenols, which are known to act as natural antioxidants
Raw cocoa beans of the Trinitario type cultivated in Papua New Guinea contained markedly lower amounts of all detected flavan-3-ols compared with that the same group from Venezuela and the other cocoa types tested
It is well known that duration and/or methods of fermentation as well as the drying techniques considerably affect the extent of changes in the composition of phenolic compounds occurring in cocoa beans

Summary

Introduction

Cocoa beans (Theobroma cacao L.) are a rich source of biologically active compounds, such as polyphenols, which are known to act as natural antioxidants. The most abundant class of polyphenols identified in cocoa beans has been flavonoids [4] Among these compounds, monomeric flavan-3-ols (37 %), such as (−)-epicatechin and (+)-catechin, as well as procyanidins (58 %) with various degrees of polymerization are the most important ones [5, 6]. Raw cocoa seeds are characterized by very strong antioxidant activity due to the characteristic composition of polyphenols and their high concentrations These compounds confer bioactive properties on the cocoa beans and cocoa-derived products, such as antitumorigenic, antimutagenic, anti-inflammatory, antiadhesive, and antioxidant effects. In this sense, it has been reported that consumption of flavanol-rich cocoa products have been found to decrease the risk of cancer and cardiovascular diseases, improve blood lipid profile and

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