Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2017 Sep 29:8:1207.
doi: 10.3389/fimmu.2017.01207. eCollection 2017.

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo

Carla D Di Mattia  1 , Giampiero Sacchetti  1 , Dino Mastrocola  1 , Mauro Serafini  1
Affiliations
Review

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo

Carla D Di Mattia et al. Front Immunol. .

Abstract

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the naturally occurring antioxidants (flavonoids) are lost, while others, such as Maillard reaction products, are formed. The final content of antioxidant compounds and the antioxidant activity of chocolate is a function of several variables, some related to the raw material and others related to processing and formulation. The aim of this mini-review is to revise the literature on the impact of full processing on the in vitro antioxidant activity of chocolate, providing a critical analysis of the implications of processing on the evaluation of the antioxidant effect of chocolate in in vivo studies in humans.

Keywords: antioxidant activity; chocolate; chronic intervention studies; cocoa; polyphenols; processing.

PubMed Disclaimer

Figures

Figure 1
Figure 1
Residual antioxidant activity of cocoa processed products after each processing step. *Mean of sun drying and hot air drying data; **data calculated on the mean of sun drying and hot air drying data. The top of the error bar of the second point on the x-axis overlaps with the figure frame.
See this image and copyright information in PMC

References

    1. Serafini M, Bugianesi R, Maiani M, Valtuenˇa S, De Santis S, Crozier A. Plasma antioxidants from chocolate. Nature (2003) 424:1013.10.1038/4241013a - DOI - PubMed
    1. Engler MB, Engler MM, Chen CY, Malloy MJ, Browne A, Chiu EY, et al. Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Coll Cardiol (2004) 23:197–204.10.1080/07315724.2004.10719361 - DOI - PubMed
    1. Heiss C, Kleinbongard P, Dejam A, Perre` S, Schroeter H. Acute consumption of flavonoid-rich cocoa and the reversal of endothelial dysfunction in smokers. J Am Coll Cardiol (2005) 46:1276–83.10.1016/j.jacc.2005.06.055 - DOI - PubMed
    1. Jourdain C, Tenca G, Deguercy A, Troplin P, Poelman D. In vitro effects of polyphenols from cocoa and [beta]-sitosterol on the growth of human prostate cancer and normal cells. Eur J Cancer Prev (2006) 15:353–61.10.1097/00008469-200608000-00009 - DOI - PubMed
    1. Cooper KA, Donovan JL, Waterhouse AL, Williamson G. Cocoa and health: a decade of research. Br J Nutr (2008) 99:1–11.10.1017/S0007114507795296 - DOI - PubMed