Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

https://doi.org/10.17221/265/2016-CJFSCitation:Pavlovic A., Mrmosanin J., Krstic J., Mitic S., Tosic S., Mitić M., Arsic B., Micic R. (2017): Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate. Czech J. Food Sci., 35: 360-366.
download PDF
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperature-dependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10–3/day) than at 22°C (k = 5.4 × 10–3/day) and 4°C (k = 2.2 × 10–3/day).
References:
Adamson Gary E., Lazarus Sheryl A., Mitchell Alyson E., Prior Ronald L., Cao Guohua, Jacobs Pieter H., Kremers Bart G., Hammerstone John F., Rucker Robert B., Ritter Karl A., Schmitz Harold H. (1999): HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity. Journal of Agricultural and Food Chemistry, 47, 4184-4188 https://doi.org/10.1021/jf990317m
 
Afoakwa E.O. (2008): Cocoa and chocolate consummation – Are there aphrodisiac and other benefits for human health? South African Journal of Clinical Nutrition, 21: 107–113.
 
ANDRAE-NIGHTINGALE LIA M., LEE SOO-YEUN, ENGESETH NICKI J. (2009): TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES. Journal of Texture Studies, 40, 427-444 https://doi.org/10.1111/j.1745-4603.2009.00190.x
 
Andres-Lacueva C., Monagas M., Khan N., Izquierdo-Pulido M., Urpi-Sarda M., Permanyer J., Lamuela-Raventós R. M. (2008): Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process. Journal of Agricultural and Food Chemistry, 56, 3111-3117 https://doi.org/10.1021/jf0728754
 
Atkins P., de Paula J. (2010): Atkin’s Physical Chemistry. 9th Ed. Oxford, Oxford University Press.
 
Beckett S.T. (2008): The Science of Chocolate. 2nd Ed. Cambridge, The Royal Society of Chemistry.
 
Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
 
Brcanović J.M., Pavlović A.N., Mitić S.S., Stojanović G.S., Manojlović D.D., Kaličanin B.M., Veljković J.N. (2013): Cyclic voltammetry determination of antioxidant capacity of cocoa powder, dark chocolate and milk chocolate samples: Correlation with spectrophotometric assays and individual phenolic compounds. Food Technology and Biotechnology, 51: 460–470.
 
Cooper Karen A., Campos-Giménez Esther, Jiménez Alvarez Diego, Nagy Kornél, Donovan Jennifer L., Williamson Gary (2007): Rapid Reversed Phase Ultra-Performance Liquid Chromatography Analysis of the Major Cocoa Polyphenols and Inter-relationships of Their Concentrations in Chocolate. Journal of Agricultural and Food Chemistry, 55, 2841-2847 https://doi.org/10.1021/jf063277c
 
Counet Christine, Collin Sonia (2003): Effect of the Number of Flavanol Units on the Antioxidant Activity of Procyanidin Fractions Isolated from Chocolate. Journal of Agricultural and Food Chemistry, 51, 6816-6822 https://doi.org/10.1021/jf030349g
 
Gu Liwei, House Suzanne E., Wu Xianli, Ou Boxin, Prior Ronald L. (2006): Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products. Journal of Agricultural and Food Chemistry, 54, 4057-4061 https://doi.org/10.1021/jf060360r
 
Hammerstone J.F., Lazarus S.A., Schmitz H.H. (2000): Procyanidin content and variation in some commonly consumed food. Journal of Nutrition, 130: 2086S–2092S.
 
Harbourne Niamh, Jacquier Jean Christophe, Morgan Desmond J., Lyng James G. (2008): Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111, 204-208 https://doi.org/10.1016/j.foodchem.2008.03.023
 
Ioannou Irina, Hafsa Ines, Hamdi Salem, Charbonnel Céline, Ghoul Mohamed (2012): Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour. Journal of Food Engineering, 111, 208-217 https://doi.org/10.1016/j.jfoodeng.2012.02.006
 
Kırca Ayşegül, Cemeroğlu Bekir (2003): Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chemistry, 81, 583-587 https://doi.org/10.1016/S0308-8146(02)00500-9
 
Kuebler Ulrike, Arpagaus Angela, Meister Rebecca E., von Känel Roland, Huber Susanne, Ehlert Ulrike, Wirtz Petra H. (2016): Dark chocolate attenuates intracellular pro-inflammatory reactivity to acute psychosocial stress in men: A randomized controlled trial. Brain, Behavior, and Immunity, 57, 200-208 https://doi.org/10.1016/j.bbi.2016.04.006
 
Kyi Tin Mar, Daud Wan Ramli Wan, Mohammad Abu Bakar, Wahid Samsudin Mohd., Kadhum Abdul Amir Hassan, Talib Meor Zainal Meor (2005): The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans. International Journal of Food Science and Technology, 40, 323-331 https://doi.org/10.1111/j.1365-2621.2005.00959.x
 
Langer Swen, Marshall Lisa J., Day Andrea J., Morgan Michael R. A. (2011): Flavanols and Methylxanthines in Commercially Available Dark Chocolate: A Study of the Correlation with Nonfat Cocoa Solids. Journal of Agricultural and Food Chemistry, 59, 8435-8441 https://doi.org/10.1021/jf201398t
 
Mazor Jolić Slavica, Radojčić Redovniković Ivana, Marković Ksenija, Ivanec Šipušić Đurđica, Delonga Karmela (2011): Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science & Technology, 46, 1793-1800 https://doi.org/10.1111/j.1365-2621.2011.02670.x
 
Miller Kenneth B., Hurst William Jeffery, Payne Mark J., Stuart David A., Apgar Joan, Sweigart Daniel S., Ou Boxin (2008): Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry, 56, 8527-8533 https://doi.org/10.1021/jf801670p
 
Moldovan Bianca, David Luminiţa (2014): Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins. Molecules, 19, 8177-8188 https://doi.org/10.3390/molecules19068177
 
Moldovan Bianca, David Luminiţa, Chişbora Cristian, Cimpoiu Claudia (2012): Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent. Molecules, 17, 11655-11666 https://doi.org/10.3390/molecules171011655
 
Montagnana Martina, Danese Elisa, Montolli Valentina, Salvagno Gian Luca, Lippi Giuseppe (2017): Acute effect of dark chocolate on red blood cell distribution width. European Journal of Internal Medicine, 37, e29-e30 https://doi.org/10.1016/j.ejim.2016.09.015
 
Odriozola-Serrano I., Soliva-Fortuny R., Martín-Belloso O. (2009): Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres. Journal of Food Science, 74, C184-C191 https://doi.org/10.1111/j.1750-3841.2009.01075.x
 
Porter L.J., Ma Z., Chan B.G. (1991): Cacao procyanidins: major flavanoids and identification of some minor metabolites. Phytochemistry, 30, 1657-1663 https://doi.org/10.1016/0031-9422(91)84228-K
 
Radosinska Jana, Horvathova Martina, Frimmel Karel, Muchova Jana, Vidosovicova Maria, Vazan Rastislav, Bernatova Iveta (2017): Acute dark chocolate ingestion is beneficial for hemodynamics via enhancement of erythrocyte deformability in healthy humans. Nutrition Research, 39, 69-75 https://doi.org/10.1016/j.nutres.2017.03.002
 
Wollgast J., Anklam E. (2000): Polyphenols in chocolate: is there a contribution to human health? Food Research International, 33: 449–459.
 
Yang Jun, Meyers Katherine J., van der Heide Jan, Liu Rui Hai (2004): Varietal Differences in Phenolic Content and Antioxidant and Antiproliferative Activities of Onions. Journal of Agricultural and Food Chemistry, 52, 6787-6793 https://doi.org/10.1021/jf0307144
 
Yilmaz Yusuf (2006): Novel uses of catechins in foods. Trends in Food Science & Technology, 17, 64-71 https://doi.org/10.1016/j.tifs.2005.10.005
 
Zheng Hong, Lu Hongfei (2011): Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice. LWT - Food Science and Technology, 44, 1273-1281 https://doi.org/10.1016/j.lwt.2010.12.023
 
Zhishen Jia, Mengcheng Tang, Jianming Wu (1999): The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
 
download PDF

© 2019 Czech Academy of Agricultural Sciences