ArticleAntioxidants (Basel, Switzerland)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.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 1 of them a synthesis that pooled it.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
25 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Health Effects of Chocolate and Cocoa: A Systematic Review.Nutrients · 2021Pooled it
- Preventive Role of Cocoa-Enriched Extract Against Neuroinflammation in Mice.Neurology international · 2025Article
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Construction of an Automated Removal Robot for the Natural Drying of Cacao Beans.Sensors (Basel, Switzerland) · 2025Article
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- Development of Novel Honey- and Oat-Based Cocoa Beverages-A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Article
- Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.PloS one · 2024Article
- How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2023Review
- Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders.Antioxidants (Basel, Switzerland) · 2023Article
- Changes in bioactive compounds during fermentation of cocoa (Current research in food science · 2023Article
- Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Preventive nutrition and food science · 2022Article
- Review
- Haskap Berry Leaves (Nutrients · 2022Article
- Volatile Variation ofMolecules (Basel, Switzerland) · 2022Article
- Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality ofPlants (Basel, Switzerland) · 2022Article
- Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines.Journal of food science and technology · 2022Article
- Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods.Frontiers in nutrition · 2022Article
- Dark chocolate: An overview of its biological activity, processing, and fortification approaches.Current research in food science · 2022Review
- Tea polyphenols alleviate hydrogen peroxide-induced oxidative stress damage through the Mst/Nrf2 axis and the Keap1/Nrf2/HO-1 pathway in murine RAW264.7 cells.Experimental and therapeutic medicine · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.
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