As determined by high performance liquid chromatography, (-)- epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (-)-epicatechin content was observed. Commercial beans from areas with reputations for shipping well-fermented products contained lower levels of (-)-epicatechin than beans from regions where fermentation is less extensive.

Epicatechin Content in Fermented and Unfermented Cocoa Beans

https://www.worldcocoafoundation.org/wp-content/uploads/files_mf/belscak2009.pdf

Comparative study of commercially available cocoa products in terms of their bioactive composition

Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of these cocoa products. However, questions arise on which of these products would deliver the best polyphenol contents and antioxidant effects. Moreover, the presence of methylxanthines, peptides, and minerals could synergistically enhance or reduce antioxidant properties of cocoa and cocoa products. To a greater extent, cocoa beans from different countries of origins and the methods of preparation (primary and secondary) could also partially influence the antioxidant polyphenols of cocoa products. Hence, comprehensive studies on the aforementioned factors could provide the understanding of health-promoting activities of cocoa or cocoa products components.

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Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Background Cocoa shell is removed from the cocoa bean before or after the seeds are roasted; it is considered a by-product of the cocoa industry that is usually underutilized or considered waste. Some studies and patents have been developed in order to give a nobler destination to this material. Interest in cocoa shell is due to its high nutritional value owing to the presence of a variety of biocompounds, such as phenolic compounds, dietary fibers, theobromine and a lipid profile similar to that of cocoa butter, besides its chocolate color and flavor. Scope and approach In this review, a characterization and evaluation of cocoa shell and its biocompounds is discussed, as well as its health effects, methods for determining the main compounds, and recent applications of this by-product as a food ingredient. Key findings and conclusions The main application of cocoa shell in the food industry is as a source of fiber. However, studies have shown that this material has a high content of phenolic compounds, showing itself to have potential application as an antioxidant agent. Cocoa shell proves to be a promising ingredient in the food industry, but there have been few studies devoted to this by-product, indicating that it is a raw material with great potential for exploration.

Cocoa shell and its compounds: Applications in the food industry

The contribution of the chemical composition to the flavor of cocoa liquor from an Ecuadorian selfed population of clone EET 95 was investigated. Polyphenols, purine alkaloids, organic acids, and sugars were quantified, and the key sensory characteristics of cocoa were scored by a trained panel. Despite the short bean fermentation (2 days) commonly used for Arriba cocoa, acetic acid content was closely correlated to liquor pH, demonstrating its essential role in cocoa liquor acidification. Polyphenols were positively correlated to astringency, bitterness, and the green note and negatively correlated to the fruity character. Alkaloid and polyphenol levels fluctuated significantly within the selfed progeny and tended to be lower than those of the heterozygous clone EET 95 (inbreeding effect). These results support the idea that polyphenols might be essential to the overall perception of cocoa liquor characteristics and indicate that the composition and the sensory quality of cocoa liquor are the result of both a genotypic contribution and the conditions of fermentation and roasting.

Chemical composition and flavor of ecuadorian cocoa liquor.

Boiling water extracts were cooled, centrifuged and injected into a high-pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24-50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52-99%, averaging 87%. Among samples, Criollo had the lowest concentration of total alkaloids, but its caffeine content was highest. Alkaloid accumulation in seeds was greatest near the terminal stage of pod growth, and this extended into the ripening phase. One-fourth of the alkaloid content of cotyledons was lost during fermentation through migration into the testa and pulp sweatings.

L. Sechrist

Papers

Application of high‐pressure liquid chromatography to the study of variables affecting theobromine and caffeine concentrations in cocoa beans