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Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

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dc.contributor Food Science and Technology
dc.creator Racine, Kathryn C.
dc.creator Wiersema, Brian D.
dc.creator Griffin, Laura E.
dc.creator Essenmacher, Lauren A.
dc.creator Lee, Andrew H.
dc.creator Hopfer, Helene
dc.creator Lambert, Joshua D.
dc.creator Stewart, Amanda C.
dc.creator Neilson, Andrew P.
dc.date 2019-12-20T15:01:30Z
dc.date 2019-12-20T15:01:30Z
dc.date 2019-12-11
dc.date 2019-12-20T14:10:17Z
dc.date.accessioned 2023-03-01T18:53:22Z
dc.date.available 2023-03-01T18:53:22Z
dc.identifier Racine, K.C.; Wiersema, B.D.; Griffin, L.E.; Essenmacher, L.A.; Lee, A.H.; Hopfer, H.; Lambert, J.D.; Stewart, A.C.; Neilson, A.P. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans. Antioxidants 2019, 8, 635.
dc.identifier http://hdl.handle.net/10919/96157
dc.identifier https://doi.org/10.3390/antiox8120635
dc.identifier.uri http://localhost:8080/xmlui/handle/CUHPOERS/281717
dc.description Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for &alpha;-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited &alpha;-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC<sub>50</sub>: 68.09 &micro;g/mL), when compared to acarbose (IC<sub>50</sub>: 133.22 &micro;g/mL). A strong negative correlation was observed between flavanol mDP and IC<sub>50</sub>, suggesting flavanol polymerization as a marker of enhanced &alpha;-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of &alpha;-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for &alpha;-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.
dc.description Published version
dc.format application/pdf
dc.format application/pdf
dc.language en
dc.publisher MDPI
dc.rights Creative Commons Attribution 4.0 International
dc.rights http://creativecommons.org/licenses/by/4.0/
dc.subject flavan-3-ol
dc.subject procyanidin
dc.subject α-glucosidase
dc.subject melanoidin
dc.subject Maillard reaction
dc.title Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
dc.title Antioxidants
dc.type Article - Refereed
dc.type Text


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