Version 1
: Received: 28 June 2024 / Approved: 1 July 2024 / Online: 1 July 2024 (09:21:29 CEST)
How to cite:
Esposito, L.; Perillo, M.; Di Mattia, C. D.; Scroccarello, A.; Della Pelle, F.; Compagnone, D.; Sacchetti, G.; Mastrocola, D.; Martuscelli, M. A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market. Preprints2024, 2024070060. https://doi.org/10.20944/preprints202407.0060.v1
Esposito, L.; Perillo, M.; Di Mattia, C. D.; Scroccarello, A.; Della Pelle, F.; Compagnone, D.; Sacchetti, G.; Mastrocola, D.; Martuscelli, M. A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market. Preprints 2024, 2024070060. https://doi.org/10.20944/preprints202407.0060.v1
Esposito, L.; Perillo, M.; Di Mattia, C. D.; Scroccarello, A.; Della Pelle, F.; Compagnone, D.; Sacchetti, G.; Mastrocola, D.; Martuscelli, M. A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market. Preprints2024, 2024070060. https://doi.org/10.20944/preprints202407.0060.v1
APA Style
Esposito, L., Perillo, M., Di Mattia, C. D., Scroccarello, A., Della Pelle, F., Compagnone, D., Sacchetti, G., Mastrocola, D., & Martuscelli, M. (2024). A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market. Preprints. https://doi.org/10.20944/preprints202407.0060.v1
Chicago/Turabian Style
Esposito, L., Dino Mastrocola and Maria Martuscelli. 2024 "A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market" Preprints. https://doi.org/10.20944/preprints202407.0060.v1
Abstract
Cocoa (Theobroma Cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work has analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process was evaluated on the pH, color, and compositional traits, as content of biogenic amines and salsolinol. The phenolic fraction was also investigated trough both common and emerging methods. Results depict that the influence of the agronomical practices (organic/conventional) did not affect significatively (p<0.05) the composition of cocoa powders; similarly, the roasting process was not discriminative for the compounds traced. On the other hand, the alkalinization process greatly impacted on color, and pH, no matter of cocoa provenience, obtention, or other processes, also resulting reducing the phenolic fraction of treated samples. Principal components analysis confirmed that the alkali process acts on pH, color, and phenolic composition, but not on other bioactives molecules (BAs and salsolinol). All samples resulted safe while alkalized powders have a great reduction in beneficial biocompounds. A novel strategy could be to emphasize non-alkalized powders in the label, to meet the demand for more beneficial products.
Keywords
biogenic amines; polyphenols; salsolinol; organic processing; raw cocoa; alkalization treatment
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
