ライフサイエンスコーパス: cocoa

1 cy and precision, in authenticity testing of cocoa.

2 a lack of information about Ni speciation in cocoa.

3 processed varieties, Natural and commercial cocoa.

4 and/or overall aroma formation potential of cocoa.

5 ets with protective effects include nuts and cocoa.

6 s of methylxanthines and bioactive amines of cocoa.

7 rt on the chemical composition of garlic and cocoa.

8 tanes (PhytoPs) and phytofurans (PhytoFs) in cocoa.

9 fit of the consumption of foods derived from cocoa.

10 ry sources were tea (51%), apples (28%), and cocoa (7%).

11 We present Coordinate Covariation Analysis (COCOA), a computational framework that uses covariation

12 sting that the scale of HANPP in smallholder cocoa agroforestry systems is relatively small.

13 However, cocoa also contains the methylxanthines theobromine and

14 The cocoa beverage contained 15 g of cocoa and 75 mg of epicatechin daily.

15 ts for cadmium in specific products based on cocoa and chocolate products as from January 2019.

16 levels of elements that might be presents in cocoa and chocolate products.

17 Both for cocoa and chocolates differences in FA profile were main

18 fatty acids (FA) profile were determined in cocoa and chocolates of different geographical origin an

19 Biodiversity impacts are mainly caused by cocoa and coffee (16% of total) and by beef (12%).

20 Yeasts associated with cocoa and coffee beans are genetically distinct.

21 ro and in vivo approaches, on the effects of cocoa and its constituent flavonoids have been conducted

22 he commercialization of Mexican genotypes of cocoa and reports the possibility of upcycling fermented

23 Cocoa and tea are major dietary sources of the flavan-3-

24 ontribute to the cardioprotective effects of cocoa and tea by improving insulin resistance.

25 risk of cardiovascular diseases (CVDs), and cocoa and tea have been shown to improve CVD risk factor

26 t studies have shown that the consumption of cocoa and tea is associated with lower risk of cardiovas

27 between the intake of flavonoid-rich foods (cocoa and tea) and cardiovascular disease (CVD).

28 ve effects of the flavonoids epicatechin (in cocoa and tea) and quercetin (in tea).

29 Cinnamon and cocoa are known to be valuable sources of bioactive phyt

30 esulted in the in-situ formation of relevant cocoa aroma compounds.

31 showed similar formation trends of important cocoa aroma markers as a function of fermentation qualit

32 important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is unde

33 n the particular cleavage specificity of the cocoa aspartic protease, which cannot be substituted by

34 Results of PCA applied to cocoa bean (1)H NMR dataset showed that the main factor

35 Peptides and amino acids generated during cocoa bean fermentation are the most important precursor

36 Cocoa bean fermentation still remains a rather empirical

37 showed that the main factor influencing the cocoa bean metabolic profile is the fermentation level.

38 beans, were obtained after semisynthesis of cocoa bean polymers with (+)-catechin as nucleophile and

39 The PAHs content in whole cocoa bean roasting was detected even at the lowest temp

40 unosensor was used to quantify OTA in spiked cocoa bean samples and the results were compared with th

41 ds, protein, lipids) obtained from fermented cocoa bean samples.

42 ytical approach for origin authentication of cocoa bean shells (CBS).

43 hows that UHPLC-MS/MS data can differentiate cocoa bean varieties.

44 c procyanidins, were isolated from unroasted cocoa beans (Theobroma cacao L.) using various technique

45 s obtained are useful for quality control of cocoa beans allowing their differentiation according to

46 Cocoa butter was the major nutrient in cocoa beans and carbohydrates were the most important in

47 coa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate i

48 were the delta(15)N and delta(13)C values of cocoa beans and some extracts and tissues.

49 Cocoa beans are a well-known source of antioxidant polyp

50 er control over the external influences that cocoa beans are exposed to, with the aim of experimental

51 Cocoa beans are rich in bioactive phytochemicals such as

52 The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may r

53 onal variety is the most demanded, since its cocoa beans are used to produce the finest chocolates.

54 s therefore useful to characterise fermented cocoa beans as a function of their origin and fermentati

55 predicting total fat content in whole dried cocoa beans at a single bean level using hyperspectral i

56 uantified clovamide content in single-origin cocoa beans at different production stages (raw, roasted

57 d from the vicilin-class(7S) globulin of the cocoa beans by acid-induced proteolysis during cocoa fer

58 notes are formed during fermentation of the cocoa beans by acid-induced proteolysis.

59 aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent Sephadex-L

60 ingerprint of bioactive compounds present in cocoa beans depending on genotype and origin.

61 The scavenging capacity of cocoa beans during fermentation correlated with total ph

62 s (spermidine and spermine) were detected in cocoa beans during fermentation.

63 ion of bioactive amines and their changes in cocoa beans during seven days of traditional fermentatio

64 buted to environmental factors affecting the cocoa beans during the fermentation and drying processes

65 was transferred from dried shells to roasted cocoa beans during the roasting process.

66 id, non-contact prediction of fat content in cocoa beans even from scans of unshelled beans, enabling

67 Fifty-nine fermented and dried Forastero cocoa beans from 23 different geographical origins (Afri

68 rmented, under fermented, and well-fermented cocoa beans from all of the main producing countries, wi

69 as a means to distinguish between fermented cocoa beans from different geographical and varietal ori

70 tiparametric statistical methods allowed the cocoa beans from different origins to be distinguished.

71 Differences in the average Raman spectra of cocoa beans from different sites but within the same var

72 In this study the proteomic profiles of cocoa beans from four genotypes with different flavour p

73 dy encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory c

74 The fermentation level of cocoa beans is traditionally assessed by measuring the a

75 rences in total 19 PAHs contents between raw cocoa beans of different varieties and origins were obse

76 f polycyclic aromatic hydrocarbons (PAHs) in cocoa beans of several varieties originating from differ

77 In this study cocoa beans of various origins were examined by machine

78 induced the necessity to verify and certify cocoa beans origin for quality assurance purposes.

79 lidated and applied to imported and domestic cocoa beans samples collected over 2 years from smallhol

80 of the PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clo

81 cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans showed similar formation trends of important

82 nts per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product.

83 nts per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in t

84 acteristics and, eventually, to those of the cocoa beans used for its preparation.

85 a sensitive Ochratoxin A (OTA) detection in cocoa beans using competitive aptasensor by differential

86 od for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem m

87 he routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was

88 fluoranthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (comb

89 cyanidins and on the antioxidant activity of cocoa beans was investigated.

90 For each sample, 25 cocoa beans were considered and each bean was measured a

91 easurements of fermented, dried and unpeeled cocoa beans were performed using a handheld spectrometer

92 Cocoa beans were roasted at three temperatures (125, 135

93 i.e., whole cocoa pods) and only 1.1% (i.e., cocoa beans) was removed from the system, suggesting tha

94 ch only requires small aliquots of unroasted cocoa beans, can be automatated, requires no sample prep

95 t sums of 19 PAHs were determined in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 mu

96 trometry for the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established

97 108.75%, 90.43-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively.

98 tion (HS-SPME-GC-MS) on conventional roasted cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans

99 ch are not present naturally in the analysed cocoa beans, were obtained after semisynthesis of cocoa

100 ons of theobromine and individual phenols in cocoa beans.

101 ational alarming level except for cadmium in cocoa beans.

102 tion and further enhance the quality of fine cocoa beans.

103 cing sugar and free amino acids in fermented cocoa beans.

104 The cocoa beverage contained 15 g of cocoa and 75 mg of epic

105 articipants consumed a high or low flavonoid cocoa beverage daily.

106 ticipants with PAD were randomized to either cocoa beverage versus placebo beverage.

107 We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects obse

108 nological parameters of both whole grain and cocoa biscuit-making processes.

109 a crucial process for flavor development in cocoa but is likely to have a negative impact on the phy

110 mined in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 mug kg(-1) of fat).

111 rutilised fruit in south-east Asia, as a new Cocoa Butter Alternative (CBA).

112 Cocoa butter alternatives with similar saturated fat con

113 essity for the industry to find high quality cocoa butter alternatives.

114 ive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil).

115 sifiers on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline

116 nd stearic-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based s

117 Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with so

118 Cocoa butter crystallization in the presence of sorbitan

119 Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depen

120 cerol) which indicates potential to become a Cocoa Butter Improver (an enhancement of CBA).

121 Cocoa butter is the pure butter extracted from cocoa bea

122 Cocoa butter LNPs presented an equally complete digestio

123 All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with P

124 Cocoa butter provides desirable sensory properties to ch

125 showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to b

126 uid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated.

127 The presence of sugar alone accelerated cocoa butter solidification while limiting the ability o

128 te surfactant esters accelerated early-stage cocoa butter solidification while suppressing later grow

129 chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation.

130 ultrasound on the crystallization process of cocoa butter was also studied.

131 Cocoa butter was the major nutrient in cocoa beans and c

132 l solidification and polymorphic behavior of cocoa butter were evaluated.

133 earic-based surfactants only associated with cocoa butter's high-melting fraction, with the oleic aci

134 and physical properties are also similar to cocoa butter.

135 uced some low-calorie fats to substitute for cocoa butter.

136 d triglyceride profile (POP, SOS and POS) to cocoa butter.

137 ocoas can be differentiated from unfermented cocoas by their possession of a higher total amount of o

138 Results showed that fermented cocoas can be differentiated from unfermented cocoas by

139 are found in fruits, vegetables, legumes, or cocoa, can have anti-inflammatory properties.

140 hite chocolate, 40% cocoa chocolate, and 70% cocoa chocolate samples, which were subjected to tempera

141 iminate milk chocolate, white chocolate, 40% cocoa chocolate, and 70% cocoa chocolate samples, which

142 The present study included 31 cocoa clones.

143 f Swiss consumption impacts rest abroad with cocoa, coffee and palm oil imports being responsible for

144 Cocoa, coffee, and almonds stood out as products with hi

145 ibution to the total antioxidant activity of cocoa compared to monomeric compounds.

146 Cocoa composition and FA profile varied depending on geo

147 Other studies have suggested that the cocoa compounds epicatechin and procyanidins may be invo

148 We measured the concentrations of cocoa compounds in all beverages.

149 id not assess the types or concentrations of cocoa compounds that are needed.

150 one or in concert with appropriate catalytic cocoa compounds, may be useful for helping people contro

151 Cocoa contains relatively high Ni concentrations (around

152 vor profile of chocolates, especially in low cocoa content compound chocolates.

153 ome of the cocoa testa (cocoa shell) and the cocoa cotyledons (cocoa nibs) of cocoa samples from 15 d

154 e their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral

155 For cocoa, differences in FA profile were found in C12:0, C1

156 and proanthocyanidin-rich foods (apples and cocoa drinks; P = 0.04) and, in younger participants (ag

157 fat, probiotics, fermentation, coffee, tea, cocoa, eggs, specific vegetable and tropical oils, vitam

158 ed: (I) sequences exclusively cleaved by the cocoa enzyme, (II) sequences cleaved by both pepsin and

159 II) sequences cleaved by both pepsin and the cocoa enzyme, and (III) those cleaved exclusively by pep

160 undant in the specific cleavage sites of the cocoa enzyme.

161 tential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by v

162 ly increased the antioxidant activity of the cocoa extract.

163 tensive monitoring of forest and smallholder cocoa farms across disturbance, management intensity, di

164 The average HANPP value for all cocoa farms was 2.1 +/- 1.1 Mg C ha(-1) year(-1) ; howev

165 t, respectively; however, the average NPP of cocoa farms was still higher, 18.8 +/- 2.5 Mg C ha(-1) y

166 coa beans by acid-induced proteolysis during cocoa fermentation are essential precursors of the cocoa

167 th yeasts species is a promising starter for cocoa fermentation decreasing duration time and modulati

168 ds depending on their molecular size, during cocoa fermentation.

169 Cocoa fermentations were performed in wooden boxes and e

170 investigate in healthy adults the effects of cocoa flavanol (CF) intake amount and intake duration on

171 Cocoa flavanol ingestion alone decreased bPWV and diasto

172 Although cocoa flavanol intake increased FMD 2 h after intake, th

173 Cocoa flavanol intake, especially that of (-)-epicatechi

174 hanced vascular effects commonly ascribed to cocoa flavanol intake.

175 d subjects who consumed either a high or low cocoa flavanol-containing diet for 3 months.

176 s and methylxanthines exists that influences cocoa flavanol-dependent vascular effects.

177 est drinks that contained various amounts of cocoa flavanols (0-820 mg) and methylxanthines (0-220 mg

178 flavanol (IF)], or 48 mg [low flavanol (LF)] cocoa flavanols (CFs).

179 and methylxanthines than after the intake of cocoa flavanols alone.

180 A substantial interaction between cocoa flavanols and methylxanthines exists at the level

181 to determine whether an interaction between cocoa flavanols and methylxanthines exists that influenc

182 er time was higher after the co-ingestion of cocoa flavanols and methylxanthines than after the intak

183 ch of these changes was more pronounced when cocoa flavanols and methylxanthines were ingested togeth

184 Cocoa flavanols protect humans against vascular disease,

185 sed FMD 2 h after intake, the consumption of cocoa flavanols with methylxanthines resulted in a great

186 l analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was d

187 and astringency were reduced and the desired cocoa flavor was developed.

188 ntly differentially expressed among the four cocoa genotypes analysed with a fold change of >=2.

189 aracterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was c

190 cipitation conditions found in the different cocoa-growing regions.

191 The ScPk fermented and dried cocoa had higher levels of monomeric phenols, methylxant

192 Cocoa has been widely discussed as a bioactive food rich

193 theobromine were the chemical components of cocoa hindering Abeta peptide on-pathway aggregation and

194 rtichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated.

195 ports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compounds and f

196 ting for smoking, race, and body mass index, cocoa improved 6-minute walk distance at 6-month follow-

197 In calf muscle biopsies, cocoa improved mitochondrial COX (cytochrome c oxidase)

198 linical trial, to assess whether 6 months of cocoa improved walking performance in people with PAD, c

199 the anti-amyloidogenic activity reported for cocoa in the literature.

200 Today, the cocoa industry is in great need of faster and robust ana

201 Ni was found to be present in the cocoa infusions as Ni(2+) and Ni-gluconate and Ni-citrat

202 Global production of cocoa is in decline due to crop failure, diseases and ag

203 COCOA is the first such tool for DNA methylation data an

204 Cocoa is the target of increased scientific research as

205 c shift in litterfall residence times, where cocoa leaves decomposed more slowly than forest leaves a

206 st-fermentation and drying, and to produce a cocoa-like powder product from the seeds.

207 Cocoa manufacturers are producing novel products increas

208 Within the cocoa market (Theobroma cacao L.), quality and prices ar

209 PAHs were determined in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 mug kg(-1) of f

210 es that, compared with placebo (an alkalized cocoa mixture containing essentially no epicatechin or p

211 Intakes of beverages with the nonalkalized cocoa mixture that contained 0.6 mg epicatechin, 0.2 mg

212 bination of epicatechin and the nonalkalized cocoa mixture that contained 1.6 mg epicatechin/kg body

213 Our nonalkalized cocoa mixture was associated with an acute decrease in f

214 se a decrease in appetite: 1) a nonalkalized cocoa mixture; 2) epicatechin plus placebo; and 3) procy

215 esta (cocoa shell) and the cocoa cotyledons (cocoa nibs) of cocoa samples from 15 different geographi

216 concentration in the cocoa shell than in the cocoa nibs.

217 dentical appearing placebo contained neither cocoa nor epicatechin.

218 The National cocoa of Ecuador, known as Arriba, showed the most pecul

219 for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated.

220 nary results suggest a therapeutic effect of cocoa on walking performance in people with PAD.

221 allowing their differentiation according to cocoa or chocolate sorts, varieties, and origins.

222 ield in the flow direction, we aggregate the cocoa particles into prolate spheroids in micrometers.

223 to the presence of fluorescent flavonoids in cocoa particles.

224 oduction of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile.

225 (-1) year(-1) , which we found was driven by cocoa pod production.

226 18.9% of farm NPP was harvested (i.e., whole cocoa pods) and only 1.1% (i.e., cocoa beans) was remove

227 LP) and after pretreatment of the cells with cocoa polyphenols, that induced a decreased oxidative st

228 ead, Selenium and Vanadium were evaluated in cocoa powder and chocolate by the validation of an ICP-M

229 A significant difference was found between cocoa powder and chocolate samples (p<.05).

230 the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established and validated

231 Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogen

232 The cocoa powder revealed the maximum metal concentrations o

233 , red wine, white cheese, yoghurt, kefir and cocoa powder).

234 3-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively.

235 ds to produce seed powder similar to that of cocoa powder.

236 que for the mineral profile determination in cocoa powder.

237 nd key volatile compounds similar to that of cocoa powder.

238 observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI an

239 o control and minimize PAH4 formation during cocoa processing.

240 We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product

241 The wide range of geographical cocoa production areas and the increasing consumption tr

242 Roasting is an important process in cocoa production which may lead to formation of non-desi

243 at to farmer livelihood and the stability of cocoa production.

244 for the determination of methylxanthines in cocoa products and drugs based on PS-MS/MS under MRM con

245 ing importance owing to the market growth of cocoa products of high quality and especially where valu

246 heterogeneity and increasing consumption of cocoa products require fast and efficient methods for qu

247 cocoa shell content (Theobroma cacao L.) in cocoa products using a metabolomics approach was accompl

248 anges of the relative abundance of the major cocoa proteins detected can be proposed as potential mar

249 ised and unsupervised analyses, showing that COCOA provides new understanding of inter-sample epigene

250 ith the aim to obtain a better definition of cocoa quality and a deeper comprehension of biochemical

251 al techniques to objectively assess incoming cocoa quality.

252 We demonstrate COCOA's utility by analyzing DNA methylation, ATAC-seq,

253 te manufacturers as a routine method to sort cocoa samples according to their level of fermentation.

254 d to analyze NH(3) levels in several hundred cocoa samples at different fermentation levels from six

255 external calibration using as standards the cocoa samples diluted with sugar was prepared.

256 ll) and the cocoa cotyledons (cocoa nibs) of cocoa samples from 15 different geographic origins, harv

257 by analytical methods, 48 carefully selected cocoa samples from 20 countries have been profiled using

258 ttern was observed also among well-fermented cocoa samples of different geographical origin, suggesti

259 The cocoa samples were extracted and purified using molecula

260 For direct ED-XRF analysis of the cocoa samples, an external calibration using as standard

261 ut analytical screening to discard defective cocoa samples.

262 ptides and a lower ratio of vicilin to 21kDa cocoa seed albumin peptides.

263 The determination of cocoa shell content (Theobroma cacao L.) in cocoa produc

264 on (SPLS) was used for the prediction of the cocoa shell content.

265 ected which are exclusively contained in the cocoa shell or with significant higher concentration in

266 with significant higher concentration in the cocoa shell than in the cocoa nibs.

267 and non-polar metabolome of the cocoa testa (cocoa shell) and the cocoa cotyledons (cocoa nibs) of co

268 is needed to definitively determine whether cocoa significantly improves walking performance in peop

269 Cocoa smoky off-flavor is due to inappropriate post-harv

270 Cocoa smoky off-flavour is generated from an inappropria

271 When the concentration of cocoa solid is high, close to the MRJ density, removing

272 eobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatec

273 ls) and extracts (pure theobromine, defatted cocoa solids, protein, lipids) obtained from fermented c

274 ver, no positive correlation was found with% cocoa solids, the most significant quality parameter.

275 ptides responsible for the generation of the cocoa-specific aroma components, we have developed a pro

276 Essential precursors of the cocoa-specific aroma notes are formed during fermentatio

277 otein are required for the generation of the cocoa-specific aroma notes during the roasting process.

278 fermentation are essential precursors of the cocoa-specific aroma notes.

279 The cocoa-specific aroma precursor fractions were characteri

280 ed by in vitro studies, the formation of the cocoa-specific aroma precursors depends on the particula

281 inted to a potential peptide responsible for cocoa-specific aroma.

282 rticular, those speculated to be involved in cocoa-specific flavour.

283 tation trials, generated by the breakdown of cocoa storage protein, pointed to a potential peptide re

284 ze the polar and non-polar metabolome of the cocoa testa (cocoa shell) and the cocoa cotyledons (coco

285 emometrics to study the metabolic profile of cocoa (Theobroma cacao L.) beans of different varieties,

286 Cocoa (Theobroma cacao) is a crop of economic importance

287 rticularly smallholder, perennial crops like cocoa (Theobroma cacao), which are extensive across the

288 Fermentation is a key step in obtaining fine cocoa through the formation of potent aroma precursors.

289 One of the most devastating diseases of cocoa trees is caused by fungal phytopathogen Moniliopht

290 were used in separated fermentations of fine cocoa, type Scavina, as starter inoculum.

291 ine and flavanols prompted us to examine the cocoa varieties to seek correlations between these metab

292 In Ecuador, there are two predominant cocoa varieties: National and CCN-51.

293 The cocoa volatilome was first profiled by headspace solid p

294 The metabolic profile of Lavado cocoa was characterized for the first time by NMR spectr

295 e of all the classes of soluble compounds of cocoa, was therefore useful to characterise fermented co

296 overing all four continental areas producing cocoa were analyzed.

297 The mood pyramid of cocoa, which was previously proposed as a new concept, c

298 methods for quality assessment of fermented cocoa with regard to fermentation quality and flavor pot

299 oughout fermentation, but provided fermented cocoa with similar pH, titratable acidity, reducing suga

300 Therefore, rather than being related to cocoa yield, HANPP was reduced by maintaining higher sha