Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars
Article first published online: 30 MAY 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 116, Issue 8, pages 1002–1014, August 2014
How to Cite
Oracz, J., Nebesny, E. and Żyżelewicz, D. (2014), Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars. Eur. J. Lipid Sci. Technol., 116: 1002–1014. doi: 10.1002/ejlt.201300474
- Issue published online: 4 AUG 2014
- Article first published online: 30 MAY 2014
- Accepted manuscript online: 29 APR 2014 04:09AM EST
- Manuscript Accepted: 31 MAR 2014
- Manuscript Revised: 3 FEB 2014
- Manuscript Received: 1 DEC 2013
- Antioxidant capacity;
- Bioactive compounds;
- Cocoa bean;
- Theobroma cacao L.
The effect of roasting conditions on the content of fat, tocopherol, and phytosterol and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao cultivars was investigated. The raw cocoa beans were roasted at four different temperatures (ranging from 110 to 150°C) and three different air humidities (0.3 to 5.0%). The results of this study show that roasting affected significantly the photochemical composition and lipophilic antioxidant activity of cocoa beans. Roasting may lead to significant degradation of α-tocopherol and phytosterols when compared to raw cocoa beans. This was not true in samples roasted at the lowest temperatures and evaluated humidity; these samples had a higher γ- and δ-tocopherol content and antioxidant capacity compared to the raw cocoa beans and samples roasted at other conditions. The present study also revealed that the content of bioactive compounds and antioxidant activity of different Theobroma cacao L. cultivars vary markedly.
Practical applications: Cocoa beans are the primary raw material used in the manufacture of chocolate products, which can be great source of health-beneficial bioactive compounds such as tocopherols and phytosterols. The differences between varieties in the levels of these bioactive compounds revealed in this study show that it is possible to increase their content in cocoa derived products by choosing an appropriate cultivar. Thermal processing at relatively high temperature may lead to the degradation of tocopherols and phytosterols.
Influence of roasting conditions on the tocopherols (A), phytosterols (B), and antioxidant capacity (C) of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars