Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature

The Journal of the American Oil Chemists’ Society Pub Date : 2024-05-23 DOI:10.1002/aocs.12853

Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, Quoc‐Khanh Rose‐Marie Therese Madsen, Ann‐Dorit Moltke Sørensen, Jacob Kaya, Charlotte Jacobsen

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Abstract

The content of phenolic compounds in chocolate depends on the processing of the cocoa from bean to bar. The aim of this study was to determine the fate of phenolic compounds and theobromine in cocoa beans during roasting at different temperatures. Based on a screening of 12 cocoa bean sorts, three beans (NM, NCC, and NB) with initial high total phenolic content (TPC) were selected for the roasting trial (100 and 150°C up to 20 min). The concentration of three major flavonoids ((−)‐catechin, (−)‐epicatechin and procyanidin B2) and one methylxanthine (theobromine) were evaluated in both raw and roasted beans. Results showed changes in the concentration of flavonoids and theobromine during roasting. Roasting at 150°C for 15 min was optimal for maintaining high flavonoid levels while reducing theobromine levels. However, sensory evaluation on final product is needed to confirm whether the suggested roasting condition would also result in a final product with pleasant sensory properties.

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烘焙过程中可可豆中黄酮类化合物和可可碱的去向：时间和温度的影响

巧克力中酚类化合物的含量取决于可可从可可豆到巧克力棒的加工过程。本研究旨在确定酚类化合物和可可碱在不同温度烘焙过程中在可可豆中的去向。在对 12 种可可豆进行筛选的基础上，选择了三种初始总酚含量（TPC）较高的可可豆（NM、NCC 和 NB）进行烘焙试验（100 和 150°C 至 20 分钟）。评估了生豆和烘焙豆中三种主要黄酮类化合物（(-)-儿茶素、(-)-表儿茶素和原花青素 B2）和一种甲基黄嘌呤（可可碱）的浓度。结果显示，黄酮类化合物和可可碱的浓度在烘焙过程中发生了变化。在 150°C 的温度下烘焙 15 分钟最适合保持较高的类黄酮含量，同时降低可可碱含量。不过，还需要对最终产品进行感官评估，以确认所建议的烘焙条件是否也能使最终产品具有令人愉悦的感官特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Journal of the American Oil Chemists’ Society

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