González-Barrio Rocío, Nuñez-Gomez Vanesa, Cienfuegos-Jovellanos Elena, García-Alonso Francisco Javier, Periago-Castón Mª Jesús
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, 30100 Murcia, Spain.
Foods. 2020 Feb 14;9(2):189. doi: 10.3390/foods9020189.
Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial effect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.
巧克力由可可制成，可可富含（多）酚类物质，这些物质具有很高的抗氧化能力，且与预防慢性疾病有关。在本研究中，评估了一种新的生产工艺，以便使用具有改良黄烷醇谱的可可粉来获得富含（多）酚类物质的黑巧克力。测定了抗氧化能力（氧自由基吸收能力（ORAC）测定法）和黄烷醇谱（高效液相色谱-二极管阵列检测法和高效液相色谱-荧光检测法）。对这种强化巧克力的分析表明，总黄烷-3-醇（单体）含量为4毫克/克，比传统巧克力中的含量高出3倍。二聚体（原花青素B1和B2）的总含量在强化巧克力中比传统巧克力高2.4倍，总量为6毫克/克。与传统巧克力相比，强化巧克力中的总黄烷醇含量（黄烷-3-醇和原花青素）增加了39%，这使得抗氧化能力提高了56%。这种新的富含黄烷醇的黑巧克力有望为消费者带来更大的益处。此外，单次食用量（每10克约200毫克）所提供的黄酮醇量将允许使用有关心血管功能的健康声明，这对可可行业来说是一个值得关注的事实。
