Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
Cocoa, the main derivative of the seeds of <i>Theobroma cacao</i> L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this co...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/3/716 |
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| author | María del Carmen Razola-Díaz María José Aznar-Ramos Vito Verardo Sonia Melgar-Locatelli Estela Castilla-Ortega Celia Rodríguez-Pérez |
| author_facet | María del Carmen Razola-Díaz María José Aznar-Ramos Vito Verardo Sonia Melgar-Locatelli Estela Castilla-Ortega Celia Rodríguez-Pérez |
| author_sort | María del Carmen Razola-Díaz |
| collection | DOAJ |
| description | Cocoa, the main derivative of the seeds of <i>Theobroma cacao</i> L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (<i>p</i> < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function. |
| first_indexed | 2024-03-11T07:01:05Z |
| format | Article |
| id | doaj.art-fb22da206dce494f8846e6abe9224bc5 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T07:01:05Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-fb22da206dce494f8846e6abe9224bc52023-11-17T09:18:46ZengMDPI AGAntioxidants2076-39212023-03-0112371610.3390/antiox12030716Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa PowdersMaría del Carmen Razola-Díaz0María José Aznar-Ramos1Vito Verardo2Sonia Melgar-Locatelli3Estela Castilla-Ortega4Celia Rodríguez-Pérez5Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, SpainDepartment of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, SpainDepartment of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, SpainInstituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, SpainInstituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, SpainBiomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, SpainCocoa, the main derivative of the seeds of <i>Theobroma cacao</i> L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (<i>p</i> < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.https://www.mdpi.com/2076-3921/12/3/716cocoa powderphenolic compoundsmethylxanthinesprocyanidinsantioxidant activity |
| spellingShingle | María del Carmen Razola-Díaz María José Aznar-Ramos Vito Verardo Sonia Melgar-Locatelli Estela Castilla-Ortega Celia Rodríguez-Pérez Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders Antioxidants cocoa powder phenolic compounds methylxanthines procyanidins antioxidant activity |
| title | Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders |
| title_full | Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders |
| title_fullStr | Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders |
| title_full_unstemmed | Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders |
| title_short | Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders |
| title_sort | exploring the nutritional composition and bioactive compounds in different cocoa powders |
| topic | cocoa powder phenolic compounds methylxanthines procyanidins antioxidant activity |
| url | https://www.mdpi.com/2076-3921/12/3/716 |
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