Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants. (August 2021)

• Record Type: Journal Article
• Authors: Mudenuti, Natália Vicente de Rezende; de Camargo, Adriano Costa; de Alencar, Severino Matias; Danielski, Renan; Shahidi, Fereidoon; Madeira, Tiago Bervelieri; Hirooka, Elisa Yoko; Spinosa, Wilma Aparecida; Grossmann, Maria Victória Eiras
• Is Part Of: Food bioscience. Volume 42(2021)
• Publication Date: 2021-08
• Subjects: Theobroma cacao L. -- Methylxanthines -- Protocatechuic acid -- Flavan-3-ols -- Natural antioxidants; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101085
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The presence of insoluble-bound phenolic and insoluble-bound alkaloids (e.g., theobromine, trigonelline, nicotinic acid, and paraxanthine) in raw cocoa nibs and husk is reported for the first time. Cocoa nibs contain higher amounts of insoluble-bound alkaloids than the husk, while the opposite is observed for the phenolics. The total protocatechuic acid, the main phenolic acid present in both feedstocks, was approximately up to 8 times higher, considering both fractions and comparing the results using common procedures that do not consider the insoluble-bound components. Furthermore, the insoluble-bound fraction contributed up to 40% of the antioxidant properties of the tested materials. A reliable database for the phenolic content of foods is necessary to assess the effects of their intake on various biological parameters. Therefore, by demonstrating that some bioactives of cocoa and its processing by-products have largely been underestimated, this study provides crucial information that would contribute to better understanding of the chemistry of cocoa products and their potential health benefits. Highlights: First report on insoluble-bound phenolics and alkaloids of cocoa nibs and husk. High levels of protocatechuic acid in insoluble-bound fraction. Insoluble-bound compounds contribute to up to 40% of the antioxidant properties. The husk contain more insoluble-bound phenolics than the nibs. Cocoa nibs contain more insoluble-bound alkaloids than the husk.