Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans

Todd H. Stanley, Charlene B. Van Buiten, Scott A. Baker, Ryan Elias, Ramaswamy C. Anantheswaran, Joshua D. Lambert

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)414-420
Number of pages7
JournalFood Chemistry
Volume255
DOIs
StatePublished - Jul 30 2018

Fingerprint

Cocoa
cocoa beans
roasting
Lipase
triacylglycerol lipase
chemistry
Catechin
Polyphenols
Chemical analysis
proanthocyanidins
odors
Dimers
polyphenols
beans
Temperature
flavan-3-ol
In Vitro Techniques
epicatechin
Processing
catechin

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

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Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. / Stanley, Todd H.; Van Buiten, Charlene B.; Baker, Scott A.; Elias, Ryan; Anantheswaran, Ramaswamy C.; Lambert, Joshua D.

In: Food Chemistry, Vol. 255, 30.07.2018, p. 414-420.

Research output: Contribution to journalArticle

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AU - Stanley, Todd H.

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AU - Elias, Ryan

AU - Anantheswaran, Ramaswamy C.

AU - Lambert, Joshua D.

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