J Agric Food Chem. 2010 Oct 13;58(19):10518-27. doi: 10.1021/jf102391q.
Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
Abstract
Low
molecular weight flavan-3-ols are thought to be responsible, in part,
for the cardiovascular benefits associated with cocoa powder and dark chocolate.
The levels of epicatechin and catechin were determined in raw and
conventionally fermented cacao beans and during conventional processing,
which included drying, roasting, and Dutch (alkali) processing. Unripe
cacao beans had 29% higher levels of epicatechin and the same level of
catechin compared to fully ripe beans. Drying had minimal effect on the
epicatechin and catechin levels. Substantial decreases (>80%) in
catechin and epicatechin levels were observed in fermented versus
unfermented beans. When both Ivory Coast and Papua New Guinea beans were
subjected to roasting under controlled conditions, there was a distinct
loss of epicatechin when bean temperatures exceeded 70 °C. When cacao
beans were roasted to 120 °C, the catechin level in beans increased by
696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in
Papua New Guinea fermented beans compared to the same unroasted beans.
These results suggest that roasting in excess of 70 °C generates
significant amounts of (-)-catechin, probably due to epimerization of
(-)-epicatechin. Compared to natural cocoa powders, Dutch processing
caused a loss in both epicatechin (up to 98%) and catechin (up to 80%).
The epicatechin/catechin ratio is proposed as a useful and sensitive
indicator for the processing history of cacao beans.
- PMID:
- 20843086
- DOI:
- 10.1021/jf102391q
- [Indexed for MEDLINE]
Kommenttini: Termejä mainituista fytokemikaleista:
http://www.phytochemicals.info/phytochemicals/epicatechin.php
EPIKATEKIINI
Synonyms(2R,3R)-2-(3,4-Dihydroxyphenyl) -3,4-dihydro-1(2H) -benzopyran-3,5,7-triol; cis-3,3',4',5,7-Pentahydroxyflavane; Epicatechol; epi-Catechin;epi-Catechol;
KATEKIINIhttps://en.wikipedia.org/wiki/Catechin
IUPAC-nummer: (2R,3S)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
