MyMedR

Displaying publications 21 - 40 of 76 in total

Abstract:

Sort:

Fulltext Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation

Ganeswari, I., Khairul Bariah, S., Amizi, M.A., Sim, K.Y.

International Food Research Journal, 2015;22(1):70-76.
MyJurnal

The influence of different fermentation methods and turning of cocoa beans on the cocoa bean’s quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and SBWL was 5.35±0.18 and 5.19±0.21 log CFU/g before increased to 6.27±0.08 and 6.17±0.03 log CFU/g, respectively at the end of fermentation (120 hours). The titratable acidity of the cocoa beans increased steadily until 72 hours before decreased slightly to 1.34±0.07 (SBBL) and 0.75±0.15 (SBWL) at the latter stage of fermentation. The cocoa beans fermented under SBBL were less acidic than those found in SBWL. Turned cocoa beans produced better quality of cocoa with less acidic compared to the one without turning. Cocoa beans with periodical turning recorded higher percentage of brown beans for both SBBL (73%) and SBWL (69%); percentage of purple beans decreased to about 7-8% for cocoa fermented in respective methods mentioned above. No slaty beans were recorded throughout the study. This study suggests that the use of shallow box with banana leaves can produce cocoa beans with superior quality.

Matched MeSH terms: Cacao
Fulltext Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends

Syafiq, A., Amir, I.Z., Sharon, W.X.R.

International Food Research Journal, 2014;21(5):1887-1892.
MyJurnal

The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blend’s components; xanthan gum (XG), corn starch (CS), glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5%, 10% and 15% level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5% to 15%, both parameters; viscosity and yield stress of chocolate were gradually increased, as in range 7.819 to 10.529 Pa, and 2.372 to 3.727 Pa.s, respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless, strongest antagonistic effect on both rheological parameters of substituted chocolate at 5% level and 10% level were respectively observed at ternary interaction region for the former, and at binary interaction area of CS:GL, closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.

Matched MeSH terms: Cacao
Fulltext The use of D-optimal mixture design in optimising okara soap formulation for stratum corneum application

Borhan FP, Abd Gani SS, Shamsuddin R

ScientificWorldJournal, 2014;2014:173979.
PMID: 25548777 DOI: 10.1155/2014/173979

Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24-28% w/w), olive oil B (15-20% w/w), palm oil C (6-10% w/w), castor oil D (15-20% w/w), cocoa butter E (6-10% w/w), and okara F (2-7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.

Matched MeSH terms: Cacao/chemistry
Cocoa pod husk: A new source of CLEA-lipase for preparation of low-cost biodiesel: An optimized process

Khanahmadi S, Yusof F, Chyuan Ong H, Amid A, Shah H

J Biotechnol, 2016 Aug 10;231:95-105.
PMID: 27184429 DOI: 10.1016/j.jbiotec.2016.05.015

Enzymatic reactions involving lipases as catalyst in transesterification can be an excellent alternative to produce environmental-friendly biodiesel. In this study, lipase extracted from Cocoa Pod Husk (CPH) and immobilized through cross linked enzyme aggregate (CLEA) technology catalysed the transesterification of Jatropha curcas oil successfully. Face centered central composite design (FCCCD) under response surface methodology (RSM) was used to get the optimal conditions of 3% (w/w) enzyme loading, 4h reaction time and 1:6 oil/ethanol ratio to achieve the highest conversion of free fatty acid and glycerides into biodiesel (93%). The reusability of CLEA-lipase was tested and after seven cycles, the conversion percentage reduced to 58%. The results revealed that CLEA lipase from CPH is a potential catalyst for biodiesel production.

Matched MeSH terms: Cacao/enzymology*
Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD

Agus BAP, Hussain N, Selamat J

Food Chem, 2020 Jan 15;303:125398.
PMID: 31470272 DOI: 10.1016/j.foodchem.2019.125398

Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (combination of QuEChERS and DLLME), and quantified by HPLC-FLD. The modified method was validated and met the performance criteria required by the EU Regulation (No. 836/2011). Results show a significant (p 

Matched MeSH terms: Cacao/chemistry*
Fulltext Properties of An Oral Nanoformulation of A Molecularly Dispersed Amphotericin B Comprising A Composite Matrix of Theobroma Oil and Bee'S Wax

Tan CS, Billa N, Roberts CJ, Scurr DJ

Nanomaterials (Basel), 2014 Dec 19;4(4):905-916.
PMID: 28344257 DOI: 10.3390/nano4040905

An amphotericin B-containing (AmB) solid lipid nanoparticulate drug delivery system intended for oral administration, comprised of bee's wax and theobroma oil as lipid components was formulated with the aim to ascertain the location of AmB within the lipid matrix: (a) a homogenous matrix; (b) a drug-enriched shell; or (c) a drug enriched core. Both the drug-loaded and drug-free nanoparticles were spherical with AmB contributing to an increase in both the z-average diameter (169 ± 1 to 222 ± 2 nm) and zeta potential (40.8 ± 0.9 to 50.3 ± 1.0 mV) of the nanoparticles. A maximum encapsulation efficiency of 21.4% ± 3.0%, corresponding to 10.7 ± 0.4 mg encapsulated AmB within the lipid matrix was observed. Surface analysis and electron microscopic imaging indicated that AmB was dispersed uniformly within the lipid matrix (option (a) above) and, therefore, this is the most suitable of the three models with regard to modeling the propensity for uptake by epithelia and release of AmB in lymph.

Matched MeSH terms: Cacao
Fulltext Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Norhayati, H., Mathawan, M., Rukayadi, Y.

International Food Research Journal, 2015;22(5):1783-1787.
MyJurnal

Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the fermented cocoa beans were measured by the growth colonies of pathogenic microorganisms namely Bacillus cereus, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Pseudomonas sp., on Bacillus cereus agar, eosin-methylene blue (EMB) agar, xylose lysine deoxycholate (XLD) agar, Baird-Parker agar (BPA), and Pseudomonas agar, respectively. B. cereus, E. coli and Salmonella sp. were early present in both fermentations. Candida sp.-fermentation showed detection of B. cereus at 5.34 log10 CFU/g and absence after 24 hours of fermentation while in spontaneous-fermentation B. cereus was too few to count. Moreover, the log10 E. coli number in Candida sp.-fermentation and spontaneous-fermentation were reduced from 5.72 to 3.66 and from 7.15 to 4.46 on day 1 to day 3, respectively. There were no presences of pathogenic microorganisms on day 5 and day 7 for both fermentations. In term of quality, proximate analysis of spontaneous-fermentation resulted that the content of moisture, ash, fat, crude protein, crude fibre and carbohydrate was 56.47%, 2.32%, 3.17%, 7.02%, 28.14% and 2.88%, meanwhile for the Candida sp.-fermentation was 53.96%, 2.19%, 3.44%, 8.25%, 25.46% and 6.70%, respectively. This study showed that both fermentations are considered to be safe and there is no significant difference in proximate value in fermented cocoa beans from spontaneous-fermentation and Candida sp.-fermentation.

Matched MeSH terms: Cacao
Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM)

Mahazar NH, Zakuan Z, Norhayati H, MeorHussin AS, Rukayadi Y

Pak J Biol Sci, 2017;20(3):154-159.
PMID: 29023007 DOI: 10.3923/pjbs.2017.154.159

BACKGROUND AND OBJECTIVE: Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp.
MATERIALS AND METHODS: Molasses and yeast extract were chosen as medium composition and Response Surface Methodology (RSM) was then employed to optimize the molasses and yeast extract.
RESULTS: Maximum growth of Candida sp. (7.63 log CFU mL-1) and Blastobotrys sp. (8.30 log CFU mL-1) were obtained from the fermentation. Optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses and 2% (w/v) yeast extract, while for Blastobotrys sp., were 1.94% (w/v) molasses and 2% (w/v) yeast extract.
CONCLUSION: This study shows that culture medium consists of molasses and yeast extract were able to produce maximum growth of Candida sp. and Blastobotrys sp., as a starter culture for cocoa bean fermentation.

Matched MeSH terms: Cacao/microbiology*
Fulltext Theobroma cacao: review of the extraction, isolation, and bioassay of its potential anti-cancer compounds

Zainal Baharum, Abdah Md Akim, Roslida Abdul Hamid, Taufiq Yap Yun Hin, Rosmin Kasran

Trop Life Sci Res, 2016;27(1):21-42.
MyJurnal

Plants have been a good source of therapeutic agents for thousands of years;
an impressive number of modern drugs used for treating human diseases are derived from
natural sources. The Theobroma cacao tree, or cocoa, has recently garnered increasing
attention and become the subject of research due to its antioxidant properties, which are
related to potential anti-cancer effects. In the past few years, identifying and developing
active compounds or extracts from the cocoa bean that might exert anti-cancer effects
have become an important area of health- and biomedicine-related research. This review
provides an updated overview of T. cacao in terms of its potential anti-cancer compounds
and their extraction, in vitro bioassay, purification, and identification. This article also
discusses the advantages and disadvantages of the techniques described and reviews the
processes for future perspectives of analytical methods from the viewpoint of anti-cancer
compound discovery.

Matched MeSH terms: Cacao
Fulltext Properties of Gliricidia wood (Gliricidia sepium) intercropped with cocoa (Theobroma cocoa) in Malaysia

Mohd Helmy Ibrahim, Mohd Nazip Suratman, Razali Abd Kader

Scientific Research Journal, 2014;11(1):0-0.
MyJurnal

Trees planted from agroforestry practices can become valuable resources in meeting the wood requirements of many nations. Gliricidia sepium is an exotic species introduced to the agricultural sector in Malaysia mainly for providing shade for cocoa and coffee plantations. This study investigates its wood physical properties (specific gravity and moisture content) and fibre morphology (length, lumen diameter and cell wall thickness) of G.sepium at three intervals according to age groups (three, five and seven years of ages). Specific gravity (0.72) was significantly higher at seven years of age as compared to five (0.41) and three (0.35) years age group with a mean of 0.43 (p0.05). Mean moisture content was 58.3 % with no significant difference existing between the tree age groups. fibre diameter (22.4 m) was significantly lower (p0.05) for the trees which were three years of age when compared to five and seven years age groups (26.6 m and 24.7 m), respectively. Means of fibre length, lumen diameter and cell wall thickness was 0.83 m, 18.3 m, and 6.2 m, respectively, with no significant differences detected between trees in all age groups in this study. Further calculation on the coefficient of suppleness and runkel ratio suggest that wood from G. sepium may have the potential for insulation board manufacture and paper making. However, future studies should experiment the utilization of this species for these products to determine its full potential.

Matched MeSH terms: Cacao
Transcriptomics expression analysis to unveil the molecular mechanisms underlying the cocoa polyphenol treatment in diet-induced obesity rats

Ali F, Ismail A, Esa NM, Pei CP

Genomics, 2015 Jan;105(1):23-30.
PMID: 25451742 DOI: 10.1016/j.ygeno.2014.11.002

Cocoa polyphenol (CP), due to their biological actions, may be supplementary treatments for adipose tissue-fat gain. However, the molecular mechanism of CPs is still ambiguous. This study investigated the hypothesis that CP treatment modulates expressing of lipid metabolism genes in mesenteric white adipose tissue (MES-WAT). Sprague-Dawley (SD) rats were fed a low-fat (LF) or high-fat (HF) diet for 12 weeks. Thereafter, HFD rats (n = 10/group) were treated at a dose of 600 mg/kg bw/day CPs (HFD + CPs) for 4 weeks. DNA microarray analysis resulted in 753 genes of the 13,008 genes expressed. Bioinformatics tools showed CP treatment significantly decreased gene expression levels for lipogenic enzymes, while increased the mRNA levels responsible for lipolysis enzymes. CP administration differentially regulates gene expression involved in lipid metabolism in MES-WAT. These data unveil a new insight into the molecular mechanisms underlying the pharmacological effect of CPs on obesity biomarkers in obese rats.

Matched MeSH terms: Cacao/chemistry*
Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits

Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG

J Sci Food Agric, 2022 Mar 15;102(4):1576-1585.
PMID: 34405409 DOI: 10.1002/jsfa.11494

BACKGROUND: Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation.
RESULTS: As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.
CONCLUSION: This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.

Matched MeSH terms: Cacao*
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Cacao
Modeling and prediction of extraction profile for microwave-assisted extraction based on absorbed microwave energy

Chan CH, Yusoff R, Ngoh GC

Food Chem, 2013 Sep 1;140(1-2):147-53.
PMID: 23578626 DOI: 10.1016/j.foodchem.2013.02.057

A modeling technique based on absorbed microwave energy was proposed to model microwave-assisted extraction (MAE) of antioxidant compounds from cocoa (Theobroma cacao L.) leaves. By adapting suitable extraction model at the basis of microwave energy absorbed during extraction, the model can be developed to predict extraction profile of MAE at various microwave irradiation power (100-600 W) and solvent loading (100-300 ml). Verification with experimental data confirmed that the prediction was accurate in capturing the extraction profile of MAE (R-square value greater than 0.87). Besides, the predicted yields from the model showed good agreement with the experimental results with less than 10% deviation observed. Furthermore, suitable extraction times to ensure high extraction yield at various MAE conditions can be estimated based on absorbed microwave energy. The estimation is feasible as more than 85% of active compounds can be extracted when compared with the conventional extraction technique.

Matched MeSH terms: Cacao/chemistry*
Fulltext Hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols-rich extract

Ruzaidi, A., Abbe Maleyki, Amin, I., Nawalyah, A.G., Muhajir, H., Pauliena, M.B.S.M., et al.

International Food Research Journal, 2008;15(3):305-312.
MyJurnal

The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and insulin sensitivity in-vitro. Cocoa extract (CE) (containing 190 - 286 mg total polyphenol per gram extract) was prepared from fermented and roasted (140°C, 20 min) beans by extracting with 80% ethanol in the ratio of 1 to 10. For the in-vivo study, the CE was administered in three dosages (1%, 2%, and 3%) to groups of normal and diabetic rats for a period of 4 weeks by forcefeeding. Results showed that dosages of 1% and 3% CE significantly reduced (p < 0.05) plasma glucose levels in the diabetic rats. An in-vitro study (BRIN-BD11 cell lines) was used to evaluate the effect of CE on insulinsensitivity. The results demonstrated that CE at a concentration of 0.1 mg/ml significantly increased (p < 0.05) insulin level compared to the control. The results of this study showed that Malaysian cocoa polyphenol extract have the potential of being an insulin-mimetic agent. Further studies are on-going to elucidate the underlying mechanisms of polyphenols present in CE that contribute to the reduction of plasma glucose levels and insulin mimicking activity.

Matched MeSH terms: Cacao
Development, validation and determination of multiclass pesticide residues in cocoa beans using gas chromatography and liquid chromatography tandem mass spectrometry

Zainudin BH, Salleh S, Mohamed R, Yap KC, Muhamad H

Food Chem, 2015 Apr 1;172:585-95.
PMID: 25442595 DOI: 10.1016/j.foodchem.2014.09.123

An efficient and rapid method for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem mass spectrometry was developed, validated and applied to imported and domestic cocoa beans samples collected over 2 years from smallholders and Malaysian ports. The method was based on solvent extraction method and covers 26 pesticides (insecticides, fungicides, and herbicides) of different chemical classes. The recoveries for all pesticides at 10 and 50 μg/kg were in the range of 70-120% with relative standard deviations of less than 20%. Good selectivity and sensitivity were obtained with method limit of quantification of 10 μg/kg. The expanded uncertainty measurements were in the range of 4-25%. Finally, the proposed method was successfully applied for the routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was found positive for chlorpyrifos, ametryn and metalaxyl.

Matched MeSH terms: Cacao/chemistry*
Hard cocoa butter replacers from mango seed fat and palm stearin

Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, et al.

Food Chem, 2014 Jul 1;154:323-9.
PMID: 24518349 DOI: 10.1016/j.foodchem.2013.11.098

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6-17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6-19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2-31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5°C, which was shifted to 0% at and above 40°C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical countries.

Matched MeSH terms: Cacao/chemistry
Fulltext Effect of storage conditions on quality of prebiotic dark chocolate

Norhayati, H., Rasma Suzielawanis, Mohd Khan AMohd Khan, A.

Malays J Nutr, 2013;19(1):111-119.
MyJurnal

Introduction: A prebiotic such as inulin is a well-known functional plant food ingredient. It is capable of stimulating growth of beneficial bifidobacteria in the intestine thus protecting against intestinal infections, preventing constipation, increasing mineral absorption, reducing the incidence of colon cancer, and producing B vitamins. Inulin added to food therefore has to be stable during food processing especially against heat treatment, low pH and Maillard reaction. Methods: Newly developed dark chocolate, DC-1, containing inulin (replacing sugar component) as an added value, was stored at 18oC, 60% relative humidity and 25oC, 80% relative humidity (RH) to determine shelf life stability compared to control dark chocolate, DC-0 (with high content of sugar). Sensory evaluation (quantitative descriptive analysis), water activity (aw), microbiological content and presence of inulin after storage of the prebiotic chocolate under both conditions were evaluated to determine shelf life. Results: The DC-1 chocolate had at least 12 months of shelf life at 18oC, 60% RH with better acceptance than DC-0; moreover, it did not experience microbiological and inulin content changes. At 25oC, 80% RH, the growth of Aspergillus sp. was observed on the surface of both DC-0 and DC-1 with aw >0.50 after a 2-month storage. Conclusion: Shelf life stability of DC-1 is almost similar to DC-0.

Matched MeSH terms: Cacao
Fulltext Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide

Farah, D.M.H., Zaibunnisa, A.H., Misnawi

International Food Research Journal, 2012;19(4):1355-1359.
MyJurnal

Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p

Matched MeSH terms: Cacao
Fulltext Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review

Halib H, Ismail A, Mohd Yusof BN, Osakabe N, Mat Daud ZA

Nutrients, 2020 Nov 30;12(12).
PMID: 33266002 DOI: 10.3390/nu12123695

Obesity remains a major public health problem due to its increasing prevalence. Natural products have become common as adjunct therapeutic agents for treating obesity and preventing metabolic diseases. Cocoa and its products are commonly consumed worldwide. Dark chocolate, a rich source of polyphenols, has received attention lately for its beneficial role in the management of obesity; however, conflicting results are still being reported. This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. This review includes epidemiological and human studies that were published in English over the last 10 years. Our review of the current literature indicates that epidemiological and human trials with obese adults have shown inconsistent results, which may be due to the different populations of subjects, and different types of cocoa products and doses used for intervention. Studies among obese adults are mainly focusing on obese individuals with comorbidities, as such more studies are needed to elucidate the role of cocoa polyphenols in weight control and preventing the risk of chronic diseases among obese individuals without comorbidities as well as healthy individuals. Careful adjustment of confounding factors would be required. The effects of cocoa and dark chocolate intake on obese adults were discussed, and further research is warranted to identify the gaps.

Matched MeSH terms: Cacao/chemistry*

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links