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ARS Home » Southeast Area » Little Rock, Arkansas » Microbiome and Metabolism Research Unit » Research » Publications at this Location » Publication #195531
Title: PROCYANIDIN AND CATECHIN CONTENT AND ANTIOXIDANT CAPACITY OF COCOA AND CHOCOLATE PRODUCTS

Author
item GU, LIWEI - ACNC/UAMS
item HOUSE, SUZANNE - ACNC/UAMS
item WU, XIANLI - ACNC/UAMS
item OU, B - BRUNSWICK LABORATORIES
item Prior, Ronald

Submitted to: Journal of Agriculture and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/20/2006
Publication Date: 5/4/2006
Citation: Gu, L., House, S., Wu, X., Ou, B., Prior, R.L. 2006. Procyanidin and catechin content and antioxidant capacity of cocoa and chocolate products. Journal of Agriculture and Food Chemistry. 54(11):4057-4061.

Interpretive Summary: Cocoa and chocolate products from major brands were analyzed blinded for total antioxidant capacity (AOC), catechins, and procyanidins (monomer through polymers). Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS) content. Natural cocoa powders contained the highest levels of antioxidant capacity and procyanidins, followed by unsweetened chocolates or chocolate liquor. Alkalized cocoa (Dutched powders) and milk chocolates, which contain the least amount of NFCS, had the lowest concentrations of antioxidant capacity and procyanidins. One serving of cocoa (5 g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 'mole TE of antioxidant capacity and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority of foods consumed in America. The monomers through trimers, which are thought to be directly bioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacity contributed >90% of AOC in all products. There was a strong relationship between AOC and PCs in chocolates, indicating that PCs are the dominant antioxidants in cocoa and chocolates. Our results indicated that NFCS are correlated with AOC and PC in cocoa and chocolate products. Processing via alkalizing dramatically decreased the polyphenol content and antioxidant capacity of chocolate.

Technical Abstract: Cocoa and chocolate products from major brands were analyzed blinded for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORACFL), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate with NIST certified values. Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS) content. The natural cocoa powders (average 87% of NFCS) contained the highest levels of AOC (1100±76 'mole TE/g) and PCs (40.8±8.3 mg/g). Alkalized cocoa (Dutched powders, average 80% NFCS) contained lower AOC (531±50 'mole TE /g) and PCs (8.9±2.7 mg/g). Unsweetened chocolates or chocolate liquor (50% NFCS) contained 786±180 'mole TE /g of AOC and 22.3±2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowest concentrations of AOC (106±30 'mole TE /g) and PCs (2.7±0.5 mg/g). One serving of cocoa (5 g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 'mole TE of AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority of foods consumed in America. The monomers through trimers, which are thought to be directly bioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacity contributed >90% of AOC in all products. The correlation coefficient between AOC and PCs in chocolates was 0.92, indicating PCs are the dominant antioxidants in cocoa and chocolates. Our results indicated that NFCS are correlated with AOC and PC in cocoa and chocolate products. Alkalizing dramatically decreased the polyphenol content and antioxidant capacity of chocolate.