Palma-Morales Marta, Rangel-Huerta Oscar Daniel, Díaz Caridad, Castilla-Ortega Estela, Rodríguez-Pérez Celia
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Cartuja Campus, 18011 Granada, Spain.
Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avda. del Conocimiento s/n, 18071 Granada, Spain.
Food Chem X. 2024 Jul 15;23:101651. doi: 10.1016/j.fochx.2024.101651. eCollection 2024 Oct 30.
Cocoa can undergo an alkalization process to enhance its color and solubility. It reduces astringency and alters its composition, particularly in the phenolic compound content, which is related to cocoa health benefits. This study aimed to investigate the impact of alkalization on the composition of seven commercial cocoa powders. A liquid chromatography-based metabolomic approach was employed to assess the metabolic differences between alkalized and non-alkalized cocoa powders. Supervised orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the most discriminating variables between groups. A feature-based molecular network (FBMN) was used to explore the chemical space. Three hundred forty-seven metabolites were obtained as the most discriminant, among which 60 were tentatively annotated. Phenolic compounds, lysophosphatidylethanolamines, amino acids, and their derivatives were significantly reduced in alkalized cocoas. In contrast, fatty acids and their derivatives significantly increased with alkalization. Despite the variability among commercial cocoas, chemometrics allowed the elucidation of alterations induced specifically by alkalization in their composition.
可可豆可以经过碱化过程来提高其色泽和溶解度。它能降低涩味并改变其成分，尤其是酚类化合物的含量，而酚类化合物的含量与可可对健康的益处相关。本研究旨在探究碱化对七种市售可可粉成分的影响。采用基于液相色谱的代谢组学方法来评估碱化可可粉和未碱化可可粉之间的代谢差异。使用监督正交偏最小二乘判别分析（OPLS-DA）来识别组间最具区分性的变量。基于特征的分子网络（FBMN）用于探索化学空间。共获得347种代谢物作为最具区分性的代谢物，其中60种代谢物得到了初步注释。在碱化可可中，酚类化合物、溶血磷脂酰乙醇胺、氨基酸及其衍生物显著减少。相反，脂肪酸及其衍生物随着碱化显著增加。尽管市售可可之间存在差异，但化学计量学能够阐明碱化对其成分所特有的改变。
