RT Journal Article
T1 Exploring the nutritional composition and bioactive compounds in different cocoa powders
A1 Razola-Díaz, María del Carmen
A1 Aznar-Ramos, María José
A1 Verardo, Vito
A1 Melgar-Locatelli, Sonia
A1 Castilla-Ortega, María Estela
A1 Rodríguez-Pérez, Celia
K1 Cacao -- Composición --  Aspectos nutricionales
K1 Alimentos -- Contenido de minerales
AB Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
PB MDPI
YR 2023
FD 2023-03-14
LK https://hdl.handle.net/10630/26771
UL https://hdl.handle.net/10630/26771
LA eng
NO Razola-Díaz MdC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants. 2023; 12(3):716. https://doi.org/10.3390/antiox12030716
NO This study was funded by Grant PID2020-114374RB-I00 funded by MCIN/AEI/10.13039/501100011033 (to C.R.-P. and E.C-O.) and Junta de Andalucía-Consejería de Universidad, Investigación e Innovación—Proyect P21_00777.Partial funding for open access charge: Universidad de Málaga
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 25 ene 2026