Department of Agri-Food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Piracicaba, Brazil.
J Sci Food Agric. 2019 Jan 15;99(1):83-89. doi: 10.1002/jsfa.9146. Epub 2018 Jul 12.
Cocoa exhibits high content of phenolic compounds, among which trans-resveratrol stands out, associated with several bioactive activities such as antioxidant properties. Chocolate contains reduced amounts of these bioactive compounds due to losses during the production process. Therefore, this study aimed to assess changes in total phenolic content, and specifically trans-resveratrol, as well as changes in the antioxidant activity of cocoa and its products during industrial production of chocolate.
A total of ten different cocoa products were analyzed. The processes of fermentation and roasting caused significant loss of total phenolic compounds and antioxidant activity. The high temperature of roasting had a major influence on this loss (71% for total phenolic compounds and 53-77% for antioxidant activity), except for trans-resveratrol. The trans-resveratrol content formed after fermentation (9.8 μg kg ) showed little variation during the processes, and it was detected in higher concentrations both in natural (11.4 μg kg ) and in alkalized cocoa powder (13.5 μg kg ). Alkalization of cocoa products led to loss of capacity of deactivating superoxide radical.
These findings contribute to the optimization of the production process of chocolate and other food products containing cocoa and its derivatives, aiming to better preserve their bioactive compounds. © 2018 Society of Chemical Industry.
可可含有丰富的酚类化合物，其中反式白藜芦醇尤为突出，具有多种生物活性，如抗氧化特性。巧克力在生产过程中会损失这些生物活性化合物，因此含量较低。因此，本研究旨在评估可可及其产品在巧克力工业化生产过程中总酚含量（特别是反式白藜芦醇）和抗氧化活性的变化。
共分析了十种不同的可可产品。发酵和烘焙过程会导致总酚类化合物和抗氧化活性的显著损失。高温烘焙对这种损失有重大影响（总酚类化合物损失 71%，抗氧化活性损失 53-77%），反式白藜芦醇除外。发酵后形成的反式白藜芦醇含量（9.8μgkg）在加工过程中变化不大，在天然可可粉（11.4μgkg）和碱化可可粉中含量更高（13.5μgkg）。可可产品的碱化会导致其超氧自由基清除能力丧失。
这些发现有助于优化巧克力和其他含可可及其衍生物的食品的生产工艺，以更好地保留其生物活性化合物。© 2018 英国化学学会。
