The Health Effects of Chocolate and Cocoa: A Systematic Review

Chocolate has a history of human consumption tracing back to 400 AD and is rich in polyphenols such as catechins, anthocyanidins, and pro anthocyanidins. As chocolate and cocoa product consumption, along with interest in them as functional foods, increases worldwide, there is a need to systematically and critically appraise the available clinical evidence on their health effects. A systematic search was conducted on electronic databases such as MEDLINE, EMBASE, and Cochrane Central Register of Controlled Trials (CENTRAL) using a search strategy and keywords. Among the many health effects assessed on several outcomes (including skin, cardiovascular, anthropometric, cognitive, and quality of life), we found that compared to controls, chocolate or cocoa product consumption significantly improved lipid profiles (triglycerides), while the effects of chocolate on all other outcome parameters were not significantly different. In conclusion, low-to-moderate-quality evidence with short duration of research (majority 4–6 weeks) showed no significant difference between the effects of chocolate and control groups on parameters related to skin, blood pressure, lipid profile, cognitive function, anthropometry, blood glucose, and quality of life regardless of form, dose, and duration among healthy individuals. It was generally well accepted by study subjects, with gastrointestinal disturbances and unpalatability being the most reported concerns.

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi² test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

ANALISIS KATEKIN DAN EPIKATEKIN DALAM BIJI KAKAO SERTA PRODUK OLAHANNYA MENGGUNAKAN KROMATOGRAFI CAIR SPEKTROMETRI MASSA

Processing cocoa beans to the cocoa product is estimated can affect active compound in the inside, especially catechin and epicatechin. Therefore, sampling was done from several stages of processing cocoa beans. The sample is cocoa nib, cocoa paste, cocoa powder and cocoa butter. Cocoa powder and cocoa butter obtained from cocoa paste processing at the temperature range 50 to 90 ° C. Research carried out three stages, namely: (1) conduct the selection conditions of analysis, (2) validate the analysis method, and (3) analyze catechin and epicatechin in the cocoa samples. Results of the research shows that based on the ratio catechin and epicatechin, processing cocoa beans into cocoa product influence catechin and epicatechin found therein, with a marked decrease in the ratio of the two substances. Cocoa paste processing into cocoa powder and cocoa butter made in the temperature range 50 to 90 ° C, does not indicate the influence of treatment based on the ratio catechin and epicatechin, but when viewed and measure catechin and epicatechin the inside indicates that the tendency to decrease.

ANALISIS DAYA SAING JAVA “A” COCOA DALAM RANGKA MENENTUKAN STRATEGI PEMASARAN

ANALISIS DAYA SAING JAVA “A” COCOA DALAM RANGKA MENENTUKAN STRATEGI PEMASARANPAM anaysis product showed that Java “A” Cocoa product have high competition in the international market. It’s supported by the resources cost ratio (DRCR) : 0,86. It’s mean that, domestic costs to achieve 86% positive different betweem income for tredeable input cost. So, if we want to create income of product sale Rp. 1,00, we only need sacrifice domestic cost Rp. 0,86. Privat Cost Ratio (PCR) : 0,86 to strengthen the statement that Java “A” Cocoa hame high competitive. It mean, to get income of sale Rp. 1,00, we need domestic resources Rp. 0,84. In multiple regression analysis, premium priice as dependent variable, and cost of : fermentation and drainage, sortasion, package, storage, sanitation, and terminal price as independent variables. All independent variables had influence into premium piece, and the partial influence only several independent variable had significant influence toward premium price for each p;antion. Fermantation and drainafe for PTPN XII and Kendang Lembu pantation, sortation for Jatirono plantation, sanitation for Kalitelepak, and Kalikempit. For general, consumer preferention into production Java “A” Cocoa PTPN XII is fermentation and drainage. Kata Kunci : Daya Saing, Strategi Pemasaran dan Java “A” Cocoa

Regular consumption of a cocoa product improves the cardiometabolic profile in healthy and moderately hypercholesterolaemic adults

Cocoa products present great health potential due to their high content of polyphenols, mainly of flavanols. However, the antioxidant, anti-inflammatory and other health effects of regularly consuming cocoa products seem to depend on the intake and health status of the consumer, etc. and need to be further clarified. A randomised, controlled, cross-over, free-living study was carried out in healthy (n 24) and moderately hypercholesterolaemic (>2000 mg/l, n 20) subjects to assess the influence of regularly consuming (4 weeks) two servings (15 g each) of a cocoa product rich in fibre (containing 33·9 % of total dietary fibre (TDF) and 13·9 mg/g of soluble polyphenols) in milk v. consuming only milk (control) on (1) serum lipid and lipoprotein profile, (2) serum malondialdehyde levels, carbonyl groups, ferric reducing/antioxidant power, oxygen radical absorbance capacity and free radical-scavenging capacity, (3) IL-1β, IL-6, TNF-α, IL-10, IL-8, monocyte chemoattractant protein-1, and vascular and intracellular cell adhesion molecule levels, and (4) systolic and diastolic blood pressure and heart rate. Throughout the study, the diet and physical activity of the volunteers, as well as any possible changes in weight or other anthropometric parameters, were also evaluated. The intake of TDF increased (P< 0·001) to the recommended levels. Serum HDL-cholesterol (HDL-C) levels were increased (P< 0·001), whereas glucose (P= 0·029), IL-1β (P= 0·001) and IL-10 (P= 0·001) levels were decreased. The rest of the studied cardiovascular parameters, as well as the anthropometric ones, remained similar. In conclusion, regularly consuming a cocoa product with milk improves cardiovascular health by increasing HDL-C levels and inducing hypoglycaemic and anti-inflammatory effects in healthy and hypercholesterolaemic individuals without causing weight gain.