title: The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.
abstract: Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Oracz
authors.forename: Dorota
authors.initials: D
authors.lastname: Zyzelewicz
authors.forename: Ewa
authors.initials: E
authors.lastname: Nebesny
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D002099:Cacao / Q000737:chemistry*; D004777:Environment; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D006801:Humans; D059808:Polyphenols / Q000032:analysis* / Q000494:pharmacology; D013696:Temperature
chemical_list: D000975:Antioxidants; D059808:Polyphenols
keywords: Cocoa bean; botanical variety; cocoa processing; growing region; polyphenol; review