Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting

Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting

•Epimerization of procyanidin dimers and trimers during cocoa bean roasting was discovered.•The extent of epimerization during cocoa bean roasting is a function of temperature.•The change of flavanol content varied remarkably, when different cocoa beans were roasted under equal conditions. Cocoa con...

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Bibliographic Details
Published in:Food chemistry Vol. 141; no. 4; pp. 3656 - 3663
Main Authors: Kothe, Lisa, Zimmermann, Benno F., Galensa, Rudolf
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 15-12-2013
Elsevier
Subjects:
Biological and medical sciences
Cacao - chemistry
Capillary electrophoresis
Cocoa
Cooking - methods
Epimerization
Flavanols
Flavonoids - chemistry
Food toxicology
Hot Temperature
Medical sciences
Plant Extracts - chemistry
Procyanidins
Roasting
Stereochemistry
Toxicology
UHPLC-MS/MS
Procyanidins
Epimerization
UHPLC-MS/MS
Capillary electrophoresis
Flavanols
Roasting
Stereochemistry
Cocoa
Temperature
Cocoa bean
Electrophoresis
Dimer
Monomer
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Summary:•Epimerization of procyanidin dimers and trimers during cocoa bean roasting was discovered.•The extent of epimerization during cocoa bean roasting is a function of temperature.•The change of flavanol content varied remarkably, when different cocoa beans were roasted under equal conditions. Cocoa consumption is suggested to promote many health benefits, since cocoa is a rich source of flavanols; but amounts and profiles of flavanols depend strongly on the bean type, origin and manufacturing process. Roasting is known as a crucial step in technical treatment of cocoa, which leads to flavanol losses and modifications, especially the epimerization of (−)-epicatechin to (−)-catechin. This study monitors the influence of cocoa bean roasting on the composition of flavanol monomers to trimers, with special focus on epimerization, which was quantified for procyanidin dimers, and also observed for trimers for the first time. Five dimeric and two trimeric potential epimerization products were detected and the extent of epimerization during cocoa roasting was shown to be a function of temperature. The data also showed remarkable variations in the change of flavanol content. The quantified flavanols decreased about 50% in Java beans and increased about 30% in Ivory Coast beans, despite being roasted under equal conditions.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.06.049