Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, Quoc-Khanh Rose-Marie Therese Madsen, Ann-Dorit Moltke Sørensen, Jacob Kaya, Charlotte Jacobsen
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Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature
The content of phenolic compounds in chocolate depends on the processing of the cocoa from bean to bar. The aim of this study was to determine the fate of phenolic compounds and theobromine in cocoa beans during roasting at different temperatures. Based on a screening of 12 cocoa bean sorts, three beans (NM, NCC, and NB) with initial high total phenolic content (TPC) were selected for the roasting trial (100 and 150°C up to 20 min). The concentration of three major flavonoids ((−)-catechin, (−)-epicatechin and procyanidin B2) and one methylxanthine (theobromine) were evaluated in both raw and roasted beans. Results showed changes in the concentration of flavonoids and theobromine during roasting. Roasting at 150°C for 15 min was optimal for maintaining high flavonoid levels while reducing theobromine levels. However, sensory evaluation on final product is needed to confirm whether the suggested roasting condition would also result in a final product with pleasant sensory properties.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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