Study measures healthy elements in cocoa
April 18, 2008
by Jeff Gelski
BARCELONA, SPAIN — Results of a study published on-line in the Journal of Agriculture and Food Chemistry revealed how the Dutching process resulted in a 60% loss of the mean total flavonoid content in cocoa powder. The Dutching process, also called alkalinization by the researchers, involves treating cocoa with alkali.
"It is concluded that the large decrease found in the flavonoid content of natural cocoa powder, together with the observed change in the monometric flavanol profile that results from the alkalinization treatment, could affect the antioxidant properties and the polyphenol bioavailability of cocoa powder products," researchers from the Universitat de Barcelona in Barcelona, Spain, said.
Among flavanols, a common class of flavonoids, epicatechin had a 67% decline as a mean percentage difference while catechin declined 38%.
Both Barry Callebaut and Mars, Inc. use techniques that keep processing from taking so much of the heart-healthy elements out of cocoa and chocolate.
Flavonoids in cocoa may counteract the oxidation that turns good cholesterol (H.D.L.) into bad cholesterol (L.D.L.), according to Barry Callebaut, Zurich, Switzerland. Flavonoids are a specific group of polyphenols. Barry Callebaut developed an Acticoa process that leads to a 20% loss of cocoa polyphenols, which compares with a 70% loss in the standard cocoa process, according to Barry Callebaut.
Mars. Inc. developed a patented and proprietary process called Cocoapro that helps retain the flavanols normally destroyed during processing.