Cocoa powder as source of phenolic compounds, determining factors – a review®

• Autorzy: Hurko-Romeyko Izabela , Kowalska Jolanta , Pochitskaya Irina

Warianty tytułu

PL

Proszek kakaowy jako źródło związków fenolowych, czynniki determinujące – przegląd®

• Języki publikacji: EN

Abstrakty

EN

In recent years, there has been increasing interest in the properties of cocoa powder as sources of valuable polyphenolic compounds. Cocoa powder is obtained in a multistage process of cocoa beans processing, during which many valuable biocomponents are lost. The aim of this article is to characterize phenolic compounds present in cocoa powder in the context of their beneficial effects on human health.

PL

W ostatnich latach wzrosło zainteresowanie właściwościami proszku kakaowego jako źródła cennych związków polifenolowych. Proszek kakaowy otrzymywany jest w wieloetapowym procesie przetwarzania ziarna kakaowego, podczas którego traconych jest wiele cennych biokomponentów. Celem niniejszego artykułu jest charakterystyka związków fenolowych obecnych w proszku kakaowym w kontekście korzystnego wpływu na zdrowie człowieka.

Słowa kluczowe

EN

cocoa beans; cocoa powder; chocolate; polyphenols content

PL

ziarna kakaowe; proszek kakaowy; czekolada; zawartość polifenoli

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2020
• Tom: nr 2
• Strony: 117--124
• Opis fizyczny: Bibliogr. 32 poz., fig., rys.

Twórcy

autor

Hurko-Romeyko Izabela

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie (SGGW), Polska

autor

Kowalska Jolanta

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie (SGGW), Polska

autor

Pochitskaya Irina

• National Academy of Sciences of Belarus, Republic of Belarus, Minsk

Bibliografia

• [1] AFOAKWA E. O., J. E. KONGOR, J. F. TA-KRAMA, A. S. BUDU, H. MENSAH-BROWN. 2013. „Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theo-broma cacao) beans”. Journal of Food Science and Engineering 3: 235–24.
• [2] ANDÚJAR I., M. C. RECIO, R. M. GINER, J. L. RIOS. 2012. „Cocoa polyphenols and their poten-tial benefits for human health”. Oxidative Medicine and Cellular Longevity Article ID 906252, pages 23: dx.doi.org/10.1155/2012/906252.
• [3] APROTOSOAIE A.C., L. S. VALD, M. ANCA. 2016. „Flavor chemistry of cocoa and cocoa products – an overview”. Comprehensive Reviews in Food Science and Food Safety 15(1):73–91. doi.org/10.1111/1541–4337.12180.
• [4] BARANOWSKA M., K. SULIBORSKA, V. TO-DOROVIĆ, B. KUSZNIEREWICZ, W. CHRZANOWSKI, S. SOBAJIĆ, A. BARTOSZEK–PĄCZKOWSKA. 2020. „Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract”, Free Radical Biology and Medicine 154: 48–61. doi.org/10.1016/j.freeradbiomed.2020.04.022.
• [5] BARIŠIĆ V., M. KOPJAR, A. JOZINOVIĆ, I. FLANJAK, D. AČKAR,B. MILIČEVIĆ, D. ŠUBARIĆ, S. JOKIĆ, J. BABIĆ. 2019. „The chemistry behind chocolate production”. Molecules24(17): 3163. doi: 10.3390/molecules24173163.
• [6] BHATTACHARJEE R., L. KUMAR. 2007. „Cacao”. In: Technical Crops. Genome Mapping and Molecular Breeding in Plants, Springer Berlin Heidelberg, New York, Chapter 7: 127–142. doi:10.1007/978–3–540–34538–1_7.
• [7] BORTOLINI C, V. PATRONE, E. PUGLISI, L. MORELLI. 2016. „Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions”. International Journal of Food Microbiology 236:98–106. doi.org/10.1016/j.ijfood-micro.2016.07.004.
• [8] CRUZ J. F. M., P. B. LEITE, S. E. SOARES, E. S. BISPO. 2013. „Assessment of the fermentati-ve process from different cocoa cultivars produced in Southern Bahia, Brazil”. African Journal of Biotechnology 12(33): 5218–5225. doi.org/10.5897/AJB2013.12122.
• [9] DE VUYST L., S. WECKX. 2016. „The cocoa bean fermentation process: from ecosystem analy-sis to starter culture development”. Journal of Applied Microbiology 121(1): 5–17. doi.org/10.1111/jam.13045.
• [10] DI MATTIA C. D., G. SACCHETTI, D. MA-STROCOLA, M. SERAFINI. 2017. „From cocoa to chocolate: the impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo”. Frontiers in Immunology 8:1207. doi.org/10.3389/fimmu.2017.01207.
• [11] DIRECTIVE 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption. Official Journal of the European Communities L197.
• [12] DJIKENG F. T., W. T. TEYOMNOU, N. TEN-YANG, B. TIENCHEU, A. T. MORFOR, B. A. H. TOUKO, S. N. HOUKETCHANG, G. T. BOUNGO, M. S. L. KARUNA, F. Z. NGOUFACK, H. M. WOMENI. 2018. „Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans”. Heliyon 4(2). doi: 10.1016/j.heliyon.2018.e00533.
• [13] EFSA 2012. “Scientific Opinion on the substantia-tion of a health claim related to cocoa flavanols and maintenance of normal endothelium – dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006”. EFSA Journal, 10(7):2809. doi.org/10.2903/j.efsa.2012.2809.
• [14] GARCÍA D.V., E. P. ESTEVE, J. M. B. BAVIERA. 2020. „Changes in cocoa properties induced by the alkalization process: A review”. Comprehensive Reviews in Food Science and Food Safety 19(4): 2200–2221. doi.org/10.1111/1541–4337.12581.
• [15] GIACOMETTI J., D. MUHVIĆ, A. PAVLETIĆ, L. DUDARIĆ. 2016. „Cocoa polyphenols exhibit antioxidant, anti-inflammatory, anticancerogenic, and anti-necrotic activity in carbon tetrachloride-intoxicated mice”. Journal of Functional Foods 23:177–187. doi.org/10.1016/j.jff.2016.02.036.
• [16] Internet 1. https://www.barry–callebaut.com/en–US/ruby–true–gift–nature, dostęp 11.08.2020.
• [17] IOANNONE F., C. D. DI MATTIA, M. DE GRE-GORIO, M. SERGI, M. SERAFINI, G. SACCHETTI. 2015. „Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobro-ma cacao L.) roasting as affected by temperature and time of processing”. Food Chemistry 174:256–262. doi.org/10.1016/j.foodchem.2014.11.019.
• [18] KONGOR J. E., M. HINNEH, D. V. DE WALLE, E. O. AFOAKWA, P. BOECKX, K. DEWET-TINC. 2016. „Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile – a review”. Food Research International 82:44–52. doi.org/10.1016/j.foodres.2016.01.012.
• [19] KOWALSKA J., H. KOWALSKA, B. CIEŚLAK, E. MAJEWSKA, M. CIECIERSKA, D. DEREWIAKA, A. LENART. 2020. „Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages”. Journal of Food Science and Technology 57: 350–363. doi.org/10.1007/s13197–019–04067–z
• [20] ŁAWROWSKI P. 2018. „How to distinguish cocoa beans?” Confectionery and bakery 5/18: 60–64.
• [21] ORACZ J., E. NEBESNY. 2016. „Antioxidant properties of cocoa beans (Theobroma cacao L.): influence of cultivar and roasting conditions”. International Journal of Food Properties 19(6):1242–1258. doi.org/10.1080/10942912.2015.1071840.
• [22] ORTIZ DE BERTORELLI L., L. GRAZIANI DE FARINAS, L. G. ROVEDAS. 2009. „Influencia de varios factores sobre características del grano de cacao fermentado y secado al sol”. Agronomía Tropical 59(2):119–127.
• [23] PAWŁOWSKI P., J. KOWALSKA 2019. „Comparison of polyphenol content and antioxidant activity of selected chocolates obtained from roasted and unroasted cocoa beans”. Food Industry 73(10): 17–22. doi: 10.15199/65.2019.10.3In Polish.
• [24] PELÁEZ P., I. BARDÓN, P. CAMASCA. 2016.„Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor”. Scientia Agropecuaria 7:355–365. doi.org/10.17268/sci.agropecu.2016.04.01.
• [25] RAWEL H. M., G. HUSCHEK, S. T. SAGU, T. HOMANN. 2019. „Cocoa Bean Proteins – Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing”. Nutrients 11(2): 428. doi: 10.3390/nu11020428.
• [26] RODRÍGUEZ P., E. PÉREZ, R. GUZMÁN. 2009.„Effect of types and concentrations of alkali on the kof cocoa liquor”. Journal of the Science of Food and Agriculture 89(7): 1186–1194. doi.org/10.1002/jsfa.3573.
• [27] RUSCONI M., A. CONTI. 2010. „Theobroma cacao L., the food of the goods: a scientific approach beyond myths and claims”. Pharmacological Research 61: 5–13.
• [28] TODOROVIC V., M. MILENKOVIC, B. VIDOVIC, Z. TODOROVIC, S. SOBAJIC. 2017.„Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders”. Journal of Food Science 82(4): 1020–1027. doi: 10.1111/1750–3841.1367.
• [29] TORRES-MORENO M., E. TORRESCASANA, J. SALAS-SALVADÓ, C. BLANCH. 2015. „Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions”. Food Chemistry 166:125–132. doi.org/10.1016/j.food-chem.2014.05.141.
• [30] URBAŃSKA B., D. DEREWIAKA, A. LENART, J. KOWALSKA. 2019. “Changes in the composition and content of polyphenols in chocolate resulting from pretreatment method of cocoa beans and technological process: A review”. European Food Research and Technology 245(10): 2101–2112. doi: 10.1007/s00217–019–03333–w.
• [31] URBAŃSKA B., J. KOWALSKA. 2019. „Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world”. Antioxidatnt 8(8): 283. doi:10.3390/anti-ox8080283.
• [32] YUAN S., X. LI, Y. JIN, J. LU. 2017. „Chocolate consumption and risk of coronary heart disease, stroke, and diabetes: A metaanalysis of prospective studies”. Nutrients 9(7):688. doi.org/10.3390/nu9070688.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).