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.authorRacine, Kathryn C.en
dc.contributor.authorWiersema, Brian D.en
dc.contributor.authorGriffin, Laura E.en
dc.contributor.authorEssenmacher, Lauren A.en
dc.contributor.authorLee, Andrew H.en
dc.contributor.authorHopfer, Heleneen
dc.contributor.authorLambert, Joshua D.en
dc.contributor.authorStewart, Amanda C.en
dc.contributor.authorNeilson, Andrew P.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2019-12-20T15:01:30Zen
dc.date.available2019-12-20T15:01:30Zen
dc.date.issued2019-12-11en
dc.date.updated2019-12-20T14:10:17Zen
dc.description.abstractRaw 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.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRacine, 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.en
dc.identifier.doihttps://doi.org/10.3390/antiox8120635en
dc.identifier.urihttp://hdl.handle.net/10919/96157en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectflavan-3-olen
dc.subjectprocyanidinen
dc.subjectα-glucosidaseen
dc.subjectmelanoidinen
dc.subjectMaillard reactionen
dc.titleFlavanol 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 Beansen
dc.title.serialAntioxidantsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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