Publicação
Influence of cocoa origin on the nutritional characterization of chocolate
| Resumo: | In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced exclusively from cocoa beans from selected regions, characterized by a specific chemical profile. A comparative study was made with commercial dark chocolates produced with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, São Tomé and Venezuela, including nutritional profile, bioactive compounds, mineral composition, organic acids and methylxanthines. Results presented a significant influence of geographical origin on the chemical profile, based on post-hoc single-step multiple comparison Tukey’s HSD test and principal component analysis (PCA). Brazil presented the highest content on PUFA and riboflavin. Brazil and Madagascar presented the highest content on γ-tocopherol, α-tocopherol, antioxidant activity and citric acid. Venezuela presented the highest niacin, Fe and caffeine content. Mexico presented the highest content on fructose. São Tomé presented the highest levels on minerals S and P. However, further investigations should aim for a higher standardization on critical stages, from the selection of varieties to industrial processing. |
|---|---|
| Autores principais: | Panda, António |
| Outros Autores: | Alvarenga, Nuno; Silva, João Lita da; Partidário, Ana; Lageiro, Manuela; Cristina Roseiro, Cristina; Dias, João |
| Assunto: | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| _version_ | 1866902704002957312 |
|---|---|
| author | Panda, António |
| author2 | Alvarenga, Nuno Silva, João Lita da Partidário, Ana Lageiro, Manuela Cristina Roseiro, Cristina Dias, João |
| author2_role | author author author author author author |
| author_facet | Panda, António Alvarenga, Nuno Silva, João Lita da Partidário, Ana Lageiro, Manuela Cristina Roseiro, Cristina Dias, João |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Panda, António\"},{\"Person.name\":\"Alvarenga, Nuno\"},{\"Person.name\":\"Silva, João Lita da\"},{\"Person.name\":\"Partidário, Ana\"},{\"Person.name\":\"Lageiro, Manuela\"},{\"Person.name\":\"Cristina Roseiro, Cristina\"},{\"Person.name\":\"Dias, João\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Panda, António Alvarenga, Nuno Silva, João Lita da Partidário, Ana Lageiro, Manuela Cristina Roseiro, Cristina Dias, João |
| datacite.date.Accepted.fl_str_mv | 2022-07-06T00:00:00Z |
| datacite.date.available.fl_str_mv | 2026-04-24T10:13:41Z |
| datacite.date.embargoed.fl_str_mv | 2026-04-24T10:13:41Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| datacite.titles.title.fl_str_mv | Influence of cocoa origin on the nutritional characterization of chocolate |
| dc.creator.none.fl_str_mv | Panda, António Alvarenga, Nuno Silva, João Lita da Partidário, Ana Lageiro, Manuela Cristina Roseiro, Cristina Dias, João |
| dc.date.Accepted.fl_str_mv | 2022-07-06T00:00:00Z |
| dc.date.available.fl_str_mv | 2026-04-24T10:13:41Z |
| dc.date.embargoed.fl_str_mv | 2026-04-24T10:13:41Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://repositorio.ipbeja.pt/handle/20.500.12207/7431 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Springer Science and Business Media LLC |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| dc.title.fl_str_mv | Influence of cocoa origin on the nutritional characterization of chocolate |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced exclusively from cocoa beans from selected regions, characterized by a specific chemical profile. A comparative study was made with commercial dark chocolates produced with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, São Tomé and Venezuela, including nutritional profile, bioactive compounds, mineral composition, organic acids and methylxanthines. Results presented a significant influence of geographical origin on the chemical profile, based on post-hoc single-step multiple comparison Tukey’s HSD test and principal component analysis (PCA). Brazil presented the highest content on PUFA and riboflavin. Brazil and Madagascar presented the highest content on γ-tocopherol, α-tocopherol, antioxidant activity and citric acid. Venezuela presented the highest niacin, Fe and caffeine content. Mexico presented the highest content on fructose. São Tomé presented the highest levels on minerals S and P. However, further investigations should aim for a higher standardization on critical stages, from the selection of varieties to industrial processing. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| id | ripb_aab3b1c4e93063dface79d89b7430713 |
| identifier.url.fl_str_mv | https://repositorio.ipbeja.pt/handle/20.500.12207/7431 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Beja |
| instname_str | Instituto Politécnico de Beja |
| language | eng |
| network_acronym_str | ripb |
| network_name_str | Repositório Institucional do IPBeja |
| oai_identifier_str | oai:repositorio.ipbeja.pt:20.500.12207/7431 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Panda, António Alvarenga, Nuno Silva, João Lita da Partidário, Ana Lageiro, Manuela Cristina Roseiro, Cristina Dias, João |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Springer Science and Business Media LLC |
| reponame_str | Repositório Institucional do IPBeja |
| repository_id_str | urn:repositoryAcronym:ripb |
| service_str_mv | urn:repositoryAcronym:ripb |
| spelling | In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced exclusively from cocoa beans from selected regions, characterized by a specific chemical profile. A comparative study was made with commercial dark chocolates produced with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, São Tomé and Venezuela, including nutritional profile, bioactive compounds, mineral composition, organic acids and methylxanthines. Results presented a significant influence of geographical origin on the chemical profile, based on post-hoc single-step multiple comparison Tukey’s HSD test and principal component analysis (PCA). Brazil presented the highest content on PUFA and riboflavin. Brazil and Madagascar presented the highest content on γ-tocopherol, α-tocopherol, antioxidant activity and citric acid. Venezuela presented the highest niacin, Fe and caffeine content. Mexico presented the highest content on fructose. São Tomé presented the highest levels on minerals S and P. However, further investigations should aim for a higher standardization on critical stages, from the selection of varieties to industrial processing.application/pdfengSpringer Science and Business Media LLCInfluence of cocoa origin on the nutritional characterization of chocolatePanda, AntónioAlvarenga, NunoSilva, João Lita daPartidário, AnaLageiro, ManuelaCristina Roseiro, CristinaDias, JoãoURLhttps://repositorio.ipbeja.pt/handle/20.500.12207/7431ISSNIsPartOf1438-2377ISSNIsPartOf1438-2385DOIIsPartOf10.1007/s00217-022-04070-32026-04-24T10:13:41Z2022-07-06T00:00:00Z2022-07-06http://purl.org/coar/access_right/c_16ecrestricted accessMethylxanthinesVitaminesFatty acidsNutritional valueChocolate696390 byteshttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ipbeja.pt/bitstreams/9c1f99d9-41db-4387-92bb-581270349c67/downloadliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Influence of cocoa origin on the nutritional characterization of chocolate Panda, António Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| status | SINGLETON |
| subject.fl_str_mv | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| title | Influence of cocoa origin on the nutritional characterization of chocolate |
| title_full | Influence of cocoa origin on the nutritional characterization of chocolate |
| title_fullStr | Influence of cocoa origin on the nutritional characterization of chocolate |
| title_full_unstemmed | Influence of cocoa origin on the nutritional characterization of chocolate |
| title_short | Influence of cocoa origin on the nutritional characterization of chocolate |
| title_sort | Influence of cocoa origin on the nutritional characterization of chocolate |
| topic | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| topic_facet | Methylxanthines Vitamines Fatty acids Nutritional value Chocolate |
| url | https://repositorio.ipbeja.pt/handle/20.500.12207/7431 |
| visible | 1 |