ArticleJournal of food science and technology2022
Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Development and Validation of a Rapid High-Performance Liquid Chromatography Method for Simultaneous Determination of Methylxanthines and Flavanols in Cocoa Husk Tea.Molecules (Basel, Switzerland) · 2026Article
- The biological functions of proanthocyanidin and its application in pig production.Frontiers in veterinary science · 2025Review
- Quality by design-based optimization and HP-TLC densitometric standardization ofFrontiers in nutrition · 2025Article
- Profile of Bioactive Components of Cocoa (Foods (Basel, Switzerland) · 2023Article
- Induction of Apoptosis and Modulation of Caspase Activity on MCF-7 Human Breast Cancer Cells by Bioactive Fractionated Cocoa Leaf Extract.Asian Pacific journal of cancer prevention : APJCP · 2023Article
- Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders.Antioxidants (Basel, Switzerland) · 2023Article
- Review
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4 authors.
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Abstract
The health benefits of cocoa depend on the flavan 3-ols, procyanidins, and methylxanthines, which decrease from the early stages of cocoa bean processing. The objective of this research was to obtain a cocoa extract high in these compounds with (-)-epicatechin as the primary reference. An evaluation of two pretreatments of cocoa beans with a control after harvesting was made: A (untreated/control), B (Frozen), and C (Polyphenol oxidase inhibition), all followed by dehydration at 45 °C until obtaining a cocoa powder. In terms of (-)-epicatechin content, the best pretreatment was put on to a hydroalcoholic extraction. Flavan 3-ols, procyanidins, methylxanthines, and total polyphenols content (TPC), were quantified in the cocoa powders and the hydroalcoholic extract. The results showed that the control (A), significantly conserves the (-)-epicatechin (24.964 ± 0.400 mg/g) ca. 7 times more than conventionally sun-dried and fermented beans (3.742 ± 1.977 mg/g) ca. The hydroalcoholic extraction increased the (-)-epicatechin ca. 3 times more based on pretreatment A (84.738 mg/g).
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