RT Journal Article
T1 Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation.
A1 Maldonado-Mateus, Lida Yaneth
A1 Pérez-Burillo, Sergio
A1 Lerma-Aguilera, Alberto
A1 Hinojosa Nogueira, Daniel
A1 Ruíz-Pérez, Sonia
A1 Gosalbes, María José
A1 Francino, Maria Pilar
A1 Rufián-Henares, José Ángel
A1 Pastoriza, Silvia
K1 Cacao - Investigación
K1 Flora intestinal
AB Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting has an important influence on its sensory and nutritional characteristics; therefore, roasting could also play a role in cocoa bioactivity. Thus, the aim of this paper is to unravel the effect of cocoa roasting conditions on its antioxidant capacity and modifications of gut microbiota after in vitro digestion-fermentation. HMF and furfural, chemical markers of non-enzymatic browning, were analyzed in unroasted and roasted cocoa powder at different temperatures, as well as different chocolates. The antioxidant capacity decreased with roasting, most probably due to the loss of phenolic compounds during heating. In the case of the evaluated chocolates, the antioxidant capacity was 2–3 times higher in the fermented fraction. On the other hand, HMF and furfural content increased during roasting due to increasing temperatures. Moreover, unroasted and roasted cocoa powder have different effects on gut microbial communities. Roasted cocoa favored butyrate production, whereas unroasted cocoa favored acetate and propionate production in a significant manner. In addition, unroasted and roasted cocoa produced significantly different gut microbial communities in terms of composition. Although many bacteria were affected, Veillonella and Faecalibacterium were some of the most discriminant ones; whereas the former is a propionate producer, the latter is a butyrate producer that has also been linked to positive effects on the inflammatory health of the gut and the immune system. Therefore, unroasted and roasted cocoa (regardless of the roasting temperature) promote different bacteria and a different SCFA production.
PB Royal Society of Chemistry
YR 2021
FD 2021
LK https://hdl.handle.net/10630/32381
UL https://hdl.handle.net/10630/32381
LA eng
NO L. Y. Maldonado- Mateus, S. Pérez-Burillo, A. Lerma-Aguilera, D. Hinojosa-Nogueira, S. Ruiz Pérez, M. J. Gosalbes, P. Francino, J. A. Rufian-Henares and S. Pastoriza, Food Funct., 2021, DOI: 10.1039/D1FO01155C.
NO This work was supported by the “Plan propio de Investigación y Transferencia” of the University of Granada under both programs “Intensificación de la Investigación, modalidad B” granted to José A. Rufián-Henares and the postdoctoral program “Perfeccionamiento de Doctores” in the case of Sergio Pérez-Burillo, and by the European Research Commission (Research Executive Agency) under the research project Stance4Health under a grant (Contract No. 816303) to José A. Rufián-Henares.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 20 ene 2026