Abstract
Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder used to make chocolate or cocoa beverages while retaining functional ingredients. We have established conditions for supercritical carbon dioxide (SCCO2) extraction that remove 80.1% of the caffeine from cocoa powder while retaining theobromine (94.1%) and polyphenols (84.7%). The antioxidant activity of the decaffeinated cocoa powder (DCP) made with this optimized SCCO2 extraction method was 85.3% that of non-processed cocoa powder. The total procyanidin and total polyphenol concentrations of the DCPs resulting from various SCCO2 extractions showed a significant positive correlation with oxygen radical absorbance capacity (ORAC). The correlation coefficient between total polyphenols and ORAC was higher than that between total procyanidins and ORAC; thus, the concentration of total polyphenols might be a greater factor in the antioxidant activity of DCP. These results indicate that we could remove large quantities of caffeine from conventional high-cocoa products while retaining the functional benefits of high polyphenol content. This SCCO2 extraction method is expected to be applicable high-cocoa products, such as dark chocolate.
Highlights
Cocoa powder, chocolate, and various other products made from cocoa beans (Theobroma cacao L.)are health-benefitting foods containing various functional ingredients
The sample solution 50% diluted by ethanol was used to determine oxygen radical absorbance capacity (ORAC)
The correlation of total polyphenol or procyanidin concentration with ORAC was analyzed using a linear regression of data calculating the coefficient of the Pearson correlation (r) at a 95% confidence level
Summary
Chocolate, and various other products made from cocoa beans (Theobroma cacao L.)are health-benefitting foods containing various functional ingredients. Chocolate, and various other products made from cocoa beans (Theobroma cacao L.). Cocoa powder contains methylxanthines, such as theobromine and caffeine. The polyphenols in cocoa such as catechins and procyanidins (monomers through polymers) have shown high antioxidant activity [3], as well as the ability to improve blood pressure and blood vessel function [4]. Polyphenols have been shown to improve insulin resistance and glucose tolerance [5] as well as platelet function [6], inhibiting inflammation and allergic inflammation [7], suppressing the onset of cancer [8], enhancing positive mood [9], and there is possibly preventing dementia [10]. It has been confirmed that consuming chocolate, which includes cocoa mass, leads to decreased risk of cardiovascular disease [11]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
