Effect of Cocoa Roasting on Chocolate Polyphenols Evolution.

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Chemistry

Background:

• Cocoa and chocolate possess health benefits attributed to antioxidants.
• Processing methods like fermentation and roasting can reduce beneficial polyphenol content.

Purpose of the Study:

• To investigate polyphenol evolution during chocolate production.
• To analyze the impact of different roasting temperatures on antioxidant content.

Main Methods:

• Tracking total polyphenols, antioxidant power, and epicatechin content.
• Evaluating epicatechin mean degree of polymerization using the phloroglucinol adducts method.
• Analyzing samples across various chocolate production stages, focusing on three roasting cycles (80°C, 100°C, 130°C).

Main Results:

• Total polyphenol content and antioxidant power showed a bell-shaped curve (increase then decrease) with roasting.
• Optimal polyphenol content was observed after roasting at 100°C.
• Epicatechin content mirrored total polyphenols, while polymerization degree decreased, suggesting epicatechin release from oligomers.

Conclusions:

• Roasting conditions significantly influence polyphenol and epicatechin content in chocolate.
• A 100°C roasting temperature appears optimal for maximizing antioxidant retention.
• Roasting may facilitate the release of bioactive epicatechins through oligomer remodeling.