Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods
Main Article Content
Keywords
endothelial cells, fermentation and roasting, oxidative damage, Taiwan cocoa polyphenol, vascular protection
Abstract
Cocoa tree (Theobroma cacao L.) is a recently planted crop in Taiwan, a country located in East Asia. Taiwanese cocoa beans are appreciated globally because of their distinctive flavor and aroma. The effects of the water extracts of unfermented Taiwan cocoa beans (WUFCB) and fermented and roasted Taiwan cocoa beans (WFRCB) on the anti-oxidation, vascular protection, and variation in phytochemical components were investigated. Variations in the catechins components of WUFCB and WFRCB were examined by high performance liquid chromatography. The values of catechin compounds in WUFCB (epicatechin [EC]: 52.32 ± 0.56 mg/g, and catechin (C): 15.14 ± 0.26 mg/g) were approximately two times higher than those found in WFRCB (EC: 26.22 ± 0.48 mg/g, and C: 4.56 ± 0.10 mg/g), indicating that the fermentation and roasting steps caused decline in catechins compounds of WFRCB. In the range of 50–300 µg mL-1, both WUFCB and WFRCB depict noncytotoxicity in endothelial cells; they protect cells from H2O2-induced cytotoxicity as established by MTT assay. Meanwhile, nitric oxide (NO) levels in endothelial cells were elevated by WUFCB. In addition, WUFCB displayed radical scavenging in the acellular model and inhibited increase in reactive oxygen species (ROS) noted in endothelial cell induced by H2O2. Overall, the significant vascular protection of WUFCB is associated with increased NO formation. The decreased ROS generation against oxidative damage was attributed to abundant catechin compounds. This study establishes Taiwan cocoa polyphenol as an effective and complementary tool for preventing endothelial dysfunction and cardiovascular disease.
References
Carmen L.D.T.S., Francisco R.F., Francisco J.C.M., Josue’ J., Sau’l R.C., Francisco J.W.C., Jesu’s B.F., Daniela D.C., Carlos G.B.U., Jose’ A.T.H. 2021. Recovery of phytochemical from three safflower (Carthamus tinctorius L.) by-products: antioxidant properties, protective effect of human erythrocytes and profile by UPLC-DAD-MS. J Food Process Preserv. 45(9):e15765. 10.1111/jfpp.15765
Chu C.C., Wu W.S., Shieh J.P., Chu H.L., Lee C.P., and Duh P.D. 2017. The anti-inflammatory and vasodilating effects of three selected dietary organic sulfur compounds from allium species. J Funct Biomat. 8(1):5. 10.3390/jfb8010005
Engler M.B. and Engler M.M. 2004. The vasculoprotective effects of flavonoid-rich cocoa and chocolate. Nutr Res. 24(9):695–706. 10.1016/j.nutres.2004.05.001
Febrianto N.A. and Zhu F. 2020. Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation. J Agric Food Chem. 68(32):8658–8675. 10.1021/acs.jafc.0c02909
Fraga C.G., Litterio M.C., Prince P.D., Calabró V., Piotrkowski B., and Galleano M. 2011. Cocoa flavanols: effects on vascular nitric oxide and blood pressure. J Clin Biochem Nutr. 48(1):63–67. 10.3164/jcbn.11–010FR
Giovanni S., Sergio D., Laura D.R., Antonino De L., Hector H.O., Giuseppe M., Arrigo F.C., and Salvador G. 2014. Cocoa bioactive compounds: significance and potential for the maintenance of skin health. Nutrients. 6(8):3202–3213. 10.4145303/pdf/nutrients-06-03202
Guillermo S., Mosca S., Cienfuegos-Jovellanos E., Pasamar M.A., Muguerza B., Ramón D. and Ríos J.L. 2010. Antioxidant properties of polyphenol-rich cocoa products industrially processed. Food Res Int. 43:20101614. 10.1016/j.foodres.2010.04.032
Heiss C., Keen C.L., and Keml M. 2010. Flavanols and cardiovascular disease prevention. Eur Heart J. 31(21):2583–2592. 10.1093/eurheartj/ehq332
International Cocoa Organization (ICCO). 2020, Dec 02. The Quarterly Bulletin of Cocoa Statistics, Vol. XLVI, No. 4, Cocoa year 2019/2020. The International Cocoa Organization, Abidjan, Ivory Coast. Available at: https://www.icco.org/november-2020-quarterly-bulletin-of-cocoa-statistics/
Letricia B.P., Simona B., Ilario F., Olga R.P., and Giuseppe Z. 2021. Characterization and classification of cocoa bean shells from different regions of Venezuela using HPLC-PDA-MS/MS and spectrophotometric techniques coupled to chemometric analysis. Foods. 10:1791. 10.3390/foods10081791
Magrone T., Russo M.A., and Jirillo E. 2017. Cocoa and dark chocolate polyphenols: from biology to clinical applications. Front Immunol. 9(8):677. 10.3389/fimmu.2017.00677
Mellinas, A.C., Jimenez, A. and Garrigós M.C. 2020. Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties. LWT-Food Science and Technology. 127:1–13. 10.1016/j.lwt.2020.109361
Monagas M., Khan N., Andres-Lacueva C., Casas R., Urpí-Sardà M., and Llorach R. 2009. Effect of coca powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease. Am J Clin Nutr. 90:1144–1150. 10.3945/ajcn.2009.27716
Noelia D.M., Mónica C. S., Gonzalo S.M., Dolores R.P., and Pilar M. 2021. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines. Food Chem. 343:128405. 10.1016/j.foodchem.2020.128405
Olga R.P., Letricia B.P., Giuseppe Z. and Caroline S. 2020. Cocoa bean shell—a by-product with nutritional properties and biofunctional potential. Nutrients. 12(4):1123. 10.3390/Fnu12041123
Oteiza P.I., Fraga C.G., and Galleano M. 2021. Linking biomarkers of oxidative stress and disease with flavonoid consumption: from experimental models to humans. Redox Biol. 42:101914. 10.1016/j.redox.2021.101914
Pedan V., Weber C., Do T., Fischer N., Reich E., and Rohn S. 2018. HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype. Food Chem. 267:277–287. 10.1016/j.foodchem.2017.08.109
Puell M.C. and de Pascual-Teres S. 2021. The acute effect of cocoa and red-berries on visual acuity and cone-mediated dark adaptation in healthy eyes. J Funct Foods. 81:104435. 10.1016/j.jff.2021.104435
Quiroz-Reyes C.N. and Fogliano V. 2018. Design cocoa processing towards healthy cocoa products: the role of phenolics and melanoidins. J Funct Foods. 45:480–490. 10.1016/j.jff.2018.04.031
Zhang Y.N., Yin J.F., Chen J.X., Wang F., Du Q.Z., Jiang Y.W., and Xu Y.Q. 2016. Improving the sweet after-taste of green tea infusion with tannase. Food Chem. 192:470–476. 10.1016/j.foodchem.2015.07.046
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/