TY - JOUR
T1 - Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans
AU - Stanley, Todd H.
AU - Van Buiten, Charlene B.
AU - Baker, Scott A.
AU - Elias, Ryan J.
AU - Anantheswaran, Ramaswamy C.
AU - Lambert, Joshua D.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/7/30
Y1 - 2018/7/30
N2 - Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (−)-epicatechin, and proanthocyanidin (PAC) dimer – pentamer content was reduced by roasting. By contrast, roasting at 150 °C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170 °C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100 °C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile.
AB - Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (−)-epicatechin, and proanthocyanidin (PAC) dimer – pentamer content was reduced by roasting. By contrast, roasting at 150 °C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170 °C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100 °C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile.
UR - http://www.scopus.com/inward/record.url?scp=85042388458&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85042388458&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.02.036
DO - 10.1016/j.foodchem.2018.02.036
M3 - Article
C2 - 29571495
AN - SCOPUS:85042388458
SN - 0308-8146
VL - 255
SP - 414
EP - 420
JO - Food Chemistry
JF - Food Chemistry
ER -