From Cocoa to Chocolate: The impact of Processing on In Vitro Antioxidant Activity and the effects of Chocolate on Antioxidant Markers In Vivo

被引：76

作者：

Di Mattia, Carla D. ^{[1
]}

Sacchetti, Giampiero ^{[1
]}

Mastrocola, Dino ^{[1
]}

Serafini, Mauro ^{[1
]}

机构：

[1] Univ Teramo, Fac Biosci & Technol Agr Food & Environm, Teramo, Italy

来源：

FRONTIERS IN IMMUNOLOGY | 2017年 / 8卷

关键词：

cocoa; chocolate; processing; polyphenols; antioxidant activity; chronic intervention studies; THEOBROMA-CACAO L; DARK CHOCOLATE; PHYSICOCHEMICAL PROPERTIES; CONCHING CONDITIONS; FERMENTATION METHOD; POLYPHENOL CONTENT; HEALTHY-ADULTS; PLANT FOODS; BEANS; CAPACITY;

D O I：

10.3389/fimmu.2017.01207

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the naturally occurring antioxidants (flavonoids) are lost, while others, such as Maillard reaction products, are formed. The final content of antioxidant compounds and the antioxidant activity of chocolate is a function of several variables, some related to the raw material and others related to processing and formulation. The aim of this mini-review is to revise the literature on the impact of full processing on the in vitro antioxidant activity of chocolate, providing a critical analysis of the implications of processing on the evaluation of the antioxidant effect of chocolate in in vivo studies in humans.

引用

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