ArticleFood chemistry2018
Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
Article in Food chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase AJournal of the science of food and agriculture · 2026Article
- Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.Frontiers in nutrition · 2024Article
- Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.Journal of agricultural and food chemistry · 2023Article
- Article
- Effect of Cocoa Roasting on Chocolate Polyphenols Evolution.Antioxidants (Basel, Switzerland) · 2023Article
- From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.International journal of molecular sciences · 2022Review
- Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources.Foods (Basel, Switzerland) · 2022Article
- Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics.Current research in food science · 2022Article
- Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.Molecules (Basel, Switzerland) · 2021Article
- Anticholinesterase Activities of Different Solvent Extracts of Brewer's Spent Grain.Foods (Basel, Switzerland) · 2021Article
- Reproductive Toxicity ofJournal of toxicology · 2021Article
- Barrier-promoting efficiency of two bioactive flavonols quercetin and myricetin on rat intestinal epithelial (IEC-6) cellsRSC advances · 2020Article
- Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.Antioxidants (Basel, Switzerland) · 2020Article
- Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase.Scientific reports · 2020Article
- The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa.Antioxidants (Basel, Switzerland) · 2020Article
- The Chemistry behind Chocolate Production.Molecules (Basel, Switzerland) · 2019Review
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Authors and funding
6 authors.
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Abstract
Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (-)-epicatechin, and proanthocyanidin (PAC) dimer - pentamer content was reduced by roasting. By contrast, roasting at 150 °C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170 °C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100 °C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile.
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