Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Table 1 Comparison of data for determination of flavanol stereo-isomer levels of triplicate samples of beans and powder analyzed in this study versus data from an earlier study where only catechin and epicatechin were determined

Data on stereoisomer concentrations					Data on individual compounds [29]
Treatment	(-)-epicatechin	(+)-catechin	(-)-catechin	total catechin	epicatechin	catechin
Unprocessed Raw Beans
- Unripe	9.77 ± 0.80	0.57 ± 0.05	--	0.57	12.8 ± 0.06	0.39 ± 0.01
- Ripe	13.35 ± 2.42	0.58 ± 0.10	--	0.58	12.4 ± 4.05	0.46 ± 0.17
Unfermented Dried Beans
- Mexican lavado	4.88 ± 0.87	0.19 ± 0.05	0.17 ± 0.03	0.36	--	--
Fermented Dried Beans
- Light - Sulawesi	1.87 ± 0.32	0.12 ± 0.01	0.10 ± 0.01	0.22	--	--
- Medium - Ivory Coast	0.94 ± 0.22	0.08 ± 0.02	0.08 ± 0.00	0.16	1.69 ± 0.10	0.08 ± 0.00
- Heavy-Pap. New Guin	0.56 ± 0.02	0.07 ± 0.00	0.09 ± 0.02	0.16	0.78 ± 0.04	0.05 ± 0.00
Roasted Beans
- Ivory Coast	0.66 ± 0.19	0.08 ± 0.01	0.42 ± 0.10	0.50	0.50 ± 0.03	0.52 ± 0.02
Dutch processed Powder
- Medium	0.16 ± 0.09	0.06 ± 0.00	0.48 ± 0.01	0.54	0.26 ± 0.29	0.36 ± 0.34

All data are shown on a dried fresh weight basis. For cocoa powders, see Material and Methods for correction factors calculations. All values are in mg/g ± standard deviation.
^A Samples purchased and analyzed in 2004 and published in Miller et al. 2006 [18].

ISSN: 2661-801X