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Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate
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Orientador(es)
Resumo(s)
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 impor-
tance 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.
Descrição
Palavras-chave
Chocolate Single origin Cocoa Amelonado Piura Blanco Chuncho
Contexto Educativo
Citação
Cartas, J., Alvarenga, N., Partidário, A. et al. Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate. Eur Food Res Technol 250, 2569–2580 (2024). https://doi.org/10.1007/s00217-024-04558-0
Editora
Springer