Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.

Bogumiła Urbańska,Jolanta Kowalska

doi:10.3390/antiox8080283

Abstract

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

Highlights

Chocolate is one of the most valued food products in the world [1]
Based on the research conducted and results obtained, it is known that roasted cocoa beans in most of the analyzed samples had a lower polyphenol content than unroasted grains
The ability to extinguish free DPPH radicals was at a high level both in the beans and chocolates, and was higher than in the literature’s data

Summary

Introduction

Chocolate is one of the most valued food products in the world [1]. Bitter chocolate in liquid form was already discovered in South America over 3000 years ago. This valuable product is made from cocoa liquor and fat (cocoa butter), with the addition of sugar, as well as milk and other additives (depending on the type of chocolate). The main ingredient of chocolate is cocoa liquor, which is a mixture of fat and non-fat ingredients from the processing of cocoa beans. Chocolate is produced with the addition of cocoa powder, which was recognised by EFSA as one of the richest sources of polyphenols [2]. Cocoa has recently become the target of increased scientific research, due to its pro-health properties

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