@article{e78915dc93fc4ccfaf3011b3e6d80574,
title = "Flavanol polymerization is a superior predictor of α-glucosidase inhibitory activity compared to flavanol or total polyphenol concentrations in cocoas prepared by variations in controlled fermentation and roasting of the same raw cocoa beans",
abstract = "Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC50: 68.09 µg/mL), when compared to acarbose (IC50: 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC50, suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.",
author = "Racine, {Kathryn C.} and Wiersema, {Brian D.} and Griffin, {Laura E.} and Essenmacher, {Lauren A.} and Lee, {Andrew H.} and Helene Hopfer and Lambert, {Joshua D.} and Stewart, {Amanda C.} and Neilson, {Andrew P.}",
note = "Funding Information: This work was supported by USDA AFRI Grant 2017-67017-26783. Funding for this work was also provided, in part, by the Virginia Agricultural Experiment Station and the Hatch Program of the National Institute of Food and Agriculture, U.S. Department of Agriculture. Acknowledgments: The authors would like to acknowledge Wyatt Elder at Cargill Cocoa for his generous donation of raw unfermented cocoa beans, Sebastian Wolfrum, James Naquin, and Lea Woodard at Epiphany Craft Malt in Durham, NC for assistance in roasting, and Arlen Moser, Matt Mastrog, and the Blommer Chocolate Research and Development team in East Greenville, PA for their time and guidance in processing all cocoa powders, free of charge. Additionally, the authors would like to thank Hengjian Wang for his help in freeze drying various samples and Amy Moore for help in fermentation sample preparation. Funding Information: Funding: This work was supported by USDA AFRI Grant 2017-67017-26783. Funding for this work was also provided, in part, by the Virginia Agricultural Experiment Station and the Hatch Program of the National Institute of Food and Agriculture, U.S. Department of Agriculture. Publisher Copyright: {\textcopyright} 2019 by the authors. Licensee MDPI, Basel, Switzerland.",
year = "2019",
month = dec,
doi = "10.3390/antiox8120635",
language = "English (US)",
volume = "8",
journal = "Antioxidants",
issn = "2076-3921",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "12",
}