Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from...

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Bibliographic Details
Published in:European food research & technology 2024-10, Vol.250 (10), p.2569-2580
Main Authors: Cartas, José, Alvarenga, Nuno, Partidário, Ana, Lageiro, Manuela, Roseiro, Cristina, Gonçalves, Helena, Leitão, António Eduardo, Ribeiro, Carlos Marques, Dias, João
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Bioactive compounds
Biological activity
Biotechnology
Caffeine
Chemistry
Chemistry and Materials Science
Chocolate
Cocoa
Food
Food consumption
Food industry
Food Science
Forestry
Geographical distribution
Heterogeneity
Lactic acid
Original Paper
Oxalic acid
Phenolic compounds
Phenols
Succinic acid
Sucrose
Vitamin E
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Summary:Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-024-04558-0