Abstract
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC50: 68.09 µg/mL), when compared to acarbose (IC50: 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC50, suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.
Highlights
Cocoa beans (Theobroma cacao) are concentrated dietary sources of flavanols, a subclass of polyphenols, which are thought to be responsible for many of the bioactivities of cocoa [1,2,3,4,5].(−)-epicatechin and (+)-catechin (which is epimerized to (−)-catechin during roasting) are the major monomeric flavanols in raw cocoa
The health benefits associated with dietary cocoa are likely due to multiple bioactive compounds and their interactions, rather than one compound or class of compounds, because of the complex composition of cocoa and the reactions that occur during cocoa processing [6]
The main objectives of this work were to (1) evaluate the effect of extremes in fermentation and roasting on the composition of cocoa beans and powder, (2) determine how fermentation and roasting affect α-glucosidase inhibitory activity of cocoa powder, and (3) identify the compositional factors and processing conditions that optimize α-glucosidase inhibitory activity of cocoa
Summary
Cocoa beans (Theobroma cacao) are concentrated dietary sources of flavanols, a subclass of polyphenols, which are thought to be responsible for many of the bioactivities of cocoa [1,2,3,4,5].(−)-epicatechin and (+)-catechin (which is epimerized to (−)-catechin during roasting) are the major monomeric flavanols in raw cocoa. Cocoa beans (Theobroma cacao) are concentrated dietary sources of flavanols, a subclass of polyphenols, which are thought to be responsible for many of the bioactivities of cocoa [1,2,3,4,5]. Native flavanols in cocoa beans are approximately 58% procyanidins (PCs), or flavanol oligomers and polymers (monomeric residues linked via 4→β6 or 4→β8 bonds). These flavanols exhibit potent antioxidant and health-protective activities, including the modulation of Antioxidants 2019, 8, 635; doi:10.3390/antiox8120635 www.mdpi.com/journal/antioxidants. Cocoa beans contain other bioactives, such as lipids, fiber, lignins, melanoidins (after roasting), methylxanthines, and other complex compounds that have not been extensively characterized. The health benefits associated with dietary cocoa are likely due to multiple bioactive compounds and their interactions, rather than one compound or class of compounds, because of the complex composition of cocoa and the reactions that occur during cocoa processing [6]
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