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Augusta Caligiani - One of the best experts on this subject based on the ideXlab platform.
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multielemental fingerprinting and geographic traceability of theobroma cacao beans and Cocoa Products
Food Control, 2016Co-Authors: Daniela Bertoldi, Alice Barbero, Federica Camin, Augusta Caligiani, Roberto LarcherAbstract:Cocoa is a high-value commodity that appeals to the consumer's taste, but it is also renowned for its antioxidant and healthy properties. Many of these characteristics as well as flavour and its economic value depend on the geographic origin. This work reports the content of 56 macro-, micro- and trace-elements of 61 Cocoa beans produced in 23 countries of East and West Africa, Asia and Central and South America using ICP-MS and tests the efficacy and robustness of a new chemometric approach of geographic traceability developed on the base of elemental profiles. The model based on the 29 elements (Ag, As, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Hg, K, Li, Mg, Mn, Na, Ni, P, Rb, Se, Sr, Th, Tl, U, Y and Zn) indicated as the more predictive by the Discriminant Analysis provided an optimal discrimination among the 5 subcontinental origins, achieving 100% of correct re-classification. The model was cross-validated with satisfactory results (>85% correct reclassification). Finally, interesting opportunities were pointed out by the satisfactory application of this model in tracing back the subcontinental origin of 13 commercial samples of dark chocolate (77% correct reclassification).
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hr mas 1h nmr and chemometrics as useful tool to assess the geographical origin of Cocoa beans comparison with hr 1h nmr
Food Research International, 2016Co-Authors: Angela Marseglia, Domenico Acquotti, R Consonni, Laura Ruth Cagliani, Gerardo Palla, Augusta CaligianiAbstract:Abstract Chocolate and Cocoa-based Products are among the goods with higher added value. A current trend of the Cocoa market is to offer to the consumers high quality Cocoa Products, namely mono-origin Cocoa. However, a reliable analytical method able to trace the geographical origin of Cocoa is lacking. In this work we tested the capability of HR MAS 1H NMR combined with chemometrics to assess the geographical origins of 60 fermented and dried Cocoa beans of 23 different Cocoa producing countries from the three major crop-growing areas (Africa, Central/South America, Asia/Oceania). Metabolic profiling was determined by HR MAS 1H NMR directly on Cocoa powder after the method optimization. The same samples were also subjected to extraction and analysis with HR 1H NMR. HR MAS 1H NMR, as 1H NMR analysis, allowed the simultaneous detection of amino acids, polyalcohols, organic acids, sugars, methylxanthines, catechins. Moreover, HR MAS allows the detection of lipids, not present in the aqueous extract utilized for 1H NMR. The data set obtained is therefore representative of all classes of Cocoa compounds. Untargeted HR MAS 1H NMR and 1H NMR datasets were utilized as fingerprint of the samples and elaborated with multivariate statistical methods. A targeted quantitative approach of selected metabolites was possible only with HR 1H NMR data, because HR MAS 1H NMR does not give reliable quantitative results. All the approaches adopted showed a discrimination of the Cocoa origins. HR MAS presents the advantages to obtain a very rapid picture of the samples, comprising both lipophilic and hydrophilic components, avoiding any sample manipulation.
Luis Goya - One of the best experts on this subject based on the ideXlab platform.
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effect of Cocoa and Cocoa Products on cognitive performance in young adults
Nutrients, 2020Co-Authors: Maria Angeles Martin, Luis Goya, Sonia De PascualteresaAbstract:Increasing evidence support a beneficial role of Cocoa and Cocoa Products on human cognition, particularly in aging populations and patients at risk. However, thorough reviews on the efficacy of Cocoa on brain processes in young adults do not exist precisely due to the limited number of studies in the matter. Thus, the aim of this study was to summarize the findings on the acute and chronic effects of Cocoa administration on cognitive functions and brain health in young adults. Web of Science and PubMed databases were used to search for relevant trials. Human randomized controlled studies were selected according to PRISMA guidelines. Eleven intervention studies that involved a total of 366 participants investigating the role of Cocoa on cognitive performance in children and young adults (average age ≤ 25 years old) were finally selected. Findings from individual studies confirm that acute and chronic Cocoa intake have a positive effect on several cognitive outcomes. After acute consumption, these beneficial effects seem to be accompanied with an increase in cerebral blood flow or cerebral blood oxygenation. After chronic intake of Cocoa flavanols in young adults, a better cognitive performance was found together with increased levels of neurotrophins. This systematic review further supports the beneficial effect of Cocoa flavanols on cognitive function and neuroplasticity and indicates that such benefits are possible in early adulthood.
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effects of bioactive constituents in functional Cocoa Products on cardiovascular health in humans
Food Chemistry, 2015Co-Authors: Beatriz Sarriá, Raquel Mateos, Sara Martinezlopez, Luis Goya, Jose Luis Sierracinos, Luis Garciadiz, Laura BravoAbstract:Cocoa manufacturers are producing novel Products increasing polyphenols, methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of Cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on methylxanthines. We focused on a soluble Cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both Products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.
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theobromine caffeine and theophylline metabolites in human plasma and urine after consumption of soluble Cocoa Products with different methylxanthine contents
Food Research International, 2014Co-Authors: Sara Martinezlopez, Beatriz Sarriá, Raquel Mateos, Miren Gomezjuaristi, Luis Goya, Laura BravoclementeAbstract:Abstract The health promoting properties of Cocoa Products and their excellent acceptance by consumers turn Cocoa into an important product for enrichment with bioactive components, such as methylxanthines (MX), adding potential health properties to Cocoa Products. The present work aimed at studying the bioavailability of methylxanthines in two soluble Cocoa Products, one containing methylxanthines naturally occurring in Cocoa (CC) and a product enriched in methylxanthines (CC-MX). A crossover, randomized, controlled, single-blind study was carried out in 13 healthy subjects who consumed realistic doses of the two Cocoa Products in milk. CC provided 84.45 mg of theobromine (TB) and 9.9 mg of caffeine (CF), while CC-MX provided 177 mg TB, 75.75 mg CF and 3.25 mg theophylline (TP). In each intervention, blood samples were collected at baseline (t = 0) and 0.5, 1, 2, 3, 4, 6 and 8 h after drinking the beverages. Urine was collected at different time intervals (baseline (− 2–0 h), 0–4, 4–8, 8–12 and 12–24 h). TB, CF, TP and paraxanthine (PX) together with two monomethylxanthines (3-MX and 7-MX) were identified and quantified in plasma by HPLC-DAD. These metabolites together with 1-MX and different mono-, di- and tri-methyluric (MU) acids (1-MU, 1,3-MU, 1,7-MU, 3,7-MU and 1,3,7-MU) involved in the biotransformation of the ingested methylxanthines were detected by LC-QTOF and quantified by LC-DAD, with 7-MX and TB as the major urinary metabolites. The maximum concentration (Cmax) and area under curve (AUC) values of all metabolites were significantly higher after the intake of CC-MX, showing a dose-dependent response. In conclusion, Cocoa methylxanthines show high bioavailability and rapid excretion, with a direct relationship existing between the amount of methylxanthine consumed and the metabolites quantified in biological fluids.
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effects of regularly consuming dietary fibre rich soluble Cocoa Products on bowel habits in healthy subjects a free living two stage randomized crossover single blind intervention
Nutrition & Metabolism, 2012Co-Authors: Beatriz Sarriá, Raquel Mateos, Sara Martinezlopez, Miren Gomezjuaristi, Luis Goya, Aranzazu Fernandezespinosa, Laura BravoAbstract:Dietary fibre is both preventive and therapeutic for bowel functional diseases. Soluble Cocoa Products are good sources of dietary fibre that may be supplemented with this dietary component. This study assessed the effects of regularly consuming two soluble Cocoa Products (A and B) with different non-starch polysaccharides levels (NSP, 15.1 and 22.0% w/w, respectively) on bowel habits using subjective intestinal function and symptom questionnaires, a daily diary and a faecal marker in healthy individuals. A free-living, two-stage, randomized, crossover, single-blind intervention was carried out in 44 healthy men and women, between 18-55 y old, who had not taken dietary supplements, laxatives, or antibiotics six months before the start of the study. In the four-week-long intervention stages, separated by a three-week-wash-out stage, two servings of A and B, that provided 2.26 vs. 6.60 g/day of NSP respectively, were taken. In each stage, volunteers' diet was recorded using a 72-h food intake report. Regularly consuming Cocoa A and B increased fibre intake, although only Cocoa B significantly increased fibre intake (p < 0.001) with respect to the non-Cocoa stage. No changes in body weight were observed in either of the 4 week interventions. With Cocoa product B, the number of daily bowel movements increased (p = 0.002), the frequency of having a bowel movement once a day increased (p = 0.009), the time to have a bowel movement was lower (p = 0.016) as well as the feeling of constipation (p = 0.046) without inducing adverse gastrointestinal symptoms, only flatulence increased (p = 0.019). Regular consumption of the Cocoa Products increases dietary fibre intake to recommended levels and product B improves bowel habits. The use of both objective and subjective assessments to evaluate the effects of food on bowel habits is recommended.
Benno F Zimmermann - One of the best experts on this subject based on the ideXlab platform.
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the impact of Cocoa flavanols on cardiovascular health
Phytotherapy Research, 2016Co-Authors: Julia Vlachojannis, Benno F Zimmermann, Paul Erne, Sigrun ChrubasikhausmannAbstract:The aim of the study was to review the effect of Cocoa flavanols on cardiovascular health, with emphasis on the doses ingested, and to analyze a range of Cocoa Products for content of these compounds. PubMed was searched from 2010 to locate systematic reviews (SR) on clinical effects of chocolate consumption. Thirteen SRs were identified and reviewed, and provided strong evidence that dark chocolate did not reduce blood pressure. The evidence was however strong for an association with increased flow-mediated vasodilatation (FMD) and moderate for an improvement in blood glucose and lipid metabolism. Our analysis showed that Cocoa Products with around 100 mg epicatechin can reliably increase FMD, and that Cocoa flavanol doses of around 900 mg or above may decrease blood pressure in specific individuals and/or if consumed over longer periods. Out of 32 Cocoa product samples analyzed, the two food supplements delivered 900 mg of total flavanols and 100 mg epicatechin in doses of 7 g and 20 g and 3 and 8 g, respectively. To achieve these doses with chocolate, around 100 to 500 g (for 900 mg flavanols) and 50 to 200 g (for 100 mg epicatechin) would need to be consumed. Chocolate Products marketed for their purported health benefits should therefore declare the amounts of total flavanols and epicatechin. Copyright © 2016 John Wiley & Sons, Ltd.
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fast and comprehensive analysis of secondary metabolites in Cocoa Products using ultra high performance liquid chromatography directly after pressurized liquid extraction
Journal of Separation Science, 2016Co-Authors: Irina Damm, Eileen Enger, Sigrun Chrubasikhausmann, Andreas Schieber, Benno F ZimmermannAbstract:Fast methods for the extraction and analysis of various secondary metabolites from Cocoa Products were developed and optimized regarding speed and separation efficiency. Extraction by pressurized liquid extraction is automated and the extracts are analyzed by rapid reversed-phase ultra high-performance liquid chromatography and normal-phase high-performance liquid chromatography methods. After extraction, no further sample treatment is required before chromatographic analysis. The analytes comprise monomeric and oligomeric flavanols, flavonols, methylxanthins, N-phenylpropenoyl amino acids, and phenolic acids. Polyphenols and N-phenylpropenoyl amino acids are separated in a single run of 33 min, procyanidins are analyzed by normal-phase high-performance liquid chromatography within 16 min, and methylxanthins require only 6 min total run time. A fourth method is suitable for phenolic acids, but only protocatechuic acid was found in relevant quantities. The optimized methods were validated and applied to 27 dark chocolates, one milk chocolate, two Cocoa powders and two food supplements based on Cocoa extract.
Luc Djousse - One of the best experts on this subject based on the ideXlab platform.
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Effects of Dark Chocolate and Cocoa Products on Endothelial Function: A Meta-Analysis
Current Nutrition Reports, 2013Co-Authors: Andrew B. Petrone, J M Gaziano, Luc DjousseAbstract:Consumption of dark chocolate, a rich source of flavonoids, has been associated with reduced risk of cardiovascular disease. However, underlying pathophysiologic mechanisms are not fully elucidated. We reviewed existing evidence on the effect of Cocoa consumption on flow-mediated dilation (FMD) by conducting a literature search using PubMed and Embase for completed, randomized, controlled trials. The primary effect measure was the difference in means of the final measurement between the intervention and control groups. Nineteen clinical trials with a total of 454 participants were included. Treatment duration ranged from 2 hours to 12 weeks. Pooled estimate showed that intervention with dark chocolate significantly increased FMD levels by 2 % (95 % confidence interval 1.6-2.39 %) compared with placebo/control group. Similar results were seen when stratified by study design, geographic location, Cocoa dose, or study quality. In addition, the effect size was greater in individuals with cardiovascular risk factors. In summary, intervention with Cocoa improved endothelial function as measured by FMD.
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effects of Cocoa Products dark chocolate on serum lipids a meta analysis
European Journal of Clinical Nutrition, 2011Co-Authors: Oluwabunmi Tokede, J M Gaziano, Luc DjousseAbstract:Cocoa Products, which are rich sources of flavonoids, have been shown to reduce blood pressure and the risk of cardiovascular disease. Dark chocolate contains saturated fat and is a source of dietary calories; consequently, it is important to determine whether consumption of dark chocolate adversely affects the blood lipid profile. The objective was to examine the effects of dark chocolate/Cocoa product consumption on the lipid profile using published trials. A detailed literature search was conducted via MEDLINE (from 1966 to May 2010), CENTRAL and ClinicalTrials.gov for randomized controlled clinical trials assessing the effects of flavanol-rich Cocoa Products or dark chocolate on lipid profile. The primary effect measure was the difference in means of the final measurements between the intervention and control groups. In all, 10 clinical trials consisting of 320 participants were included in the analysis. Treatment duration ranged from 2 to 12 weeks. Intervention with dark chocolate/Cocoa Products significantly reduced serum low-density lipoprotein (LDL) and total cholesterol (TC) levels (differences in means (95% CI) were −5.90 mg/dl (−10.47, −1.32 mg/dl) and −6.23 mg/dl (−11.60, −0.85 mg/dl), respectively). No statistically significant effects were observed for high-density lipoprotein (HDL) (difference in means (95% CI): −0.76 mg/dl (−3.02 to 1.51 mg/dl)) and triglyceride (TG) (−5.06 mg/dl (−13.45 to 3.32 mg/dl)). These data are consistent with beneficial effects of dark chocolate/Cocoa Products on total and LDL cholesterol and no major effects on HDL and TG in short-term intervention trials.
Markus Fischer - One of the best experts on this subject based on the ideXlab platform.
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food targeting determination of the Cocoa shell content theobroma cacao l in Cocoa Products by lc qqq ms ms
Metabolites, 2020Co-Authors: Nicolas Cain, Torben Segelke, Christian Marji, Kristian Von Wuthenau, Markus FischerAbstract:A targeted metabolomics LC-ESI-QqQ-MS/MS application for the determination of Cocoa shell based on 15 non-polar key metabolites was developed, validated according to recognized guidelines, and used to predict the Cocoa shell content in various Cocoa Products. For the Cocoa shell prediction, different PLSR models based on different Cocoa shell calibration series were developed and their suitability and prediction quality were compared. By analysing samples from different origins and harvest years with known shell content, the prediction model could be confirmed. The predicted shell content could be verified with a deviation of about 1% Cocoa shell. The presented method demonstrates the suitability of the targeted application of metabolomic profiling for the determination of Cocoa shell and its applicability in routine analysis is discussed.
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Food fingerprinting: Mass spectrometric determination of the Cocoa shell content (Theobroma cacao L.) in Cocoa Products by HPLC-QTOF-MS
Food Chemistry, 2019Co-Authors: Nicolas Cain, Oliver Alka, Torben Segelke, Kristian Von Wuthenau, Oliver Kohlbacher, Markus FischerAbstract:Abstract The determination of Cocoa shell content (Theobroma cacao L.) in Cocoa Products using a metabolomics approach was accomplished via high performance liquid chromatography quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS). The developed method was used to separately analyze the polar and non-polar metabolome of the Cocoa testa (Cocoa shell) and the Cocoa cotyledons (Cocoa nibs) of Cocoa samples from 15 different geographic origins, harvest years, and varieties in positive and negative ion mode. Potential key metabolites were selected which are exclusively contained in the Cocoa shell or with significant higher concentration in the Cocoa shell than in the Cocoa nibs. The pool of potential key metabolites was filtered by established selection criteria, such as temperature stability, fermentations stability, and independence from the geographic origin. Based on these key metabolites an inverse sparse partial least square regression (SPLS) was used for the prediction of the Cocoa shell content.