Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits Cocoa powder and chocola ID: 42305
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RESEARCHARTICLEOpenAccessCacaoseedsareaSuperFruit":AcomparativeanalysisofvariousfruitpowdersandproductsStephenJCrozier,AmyGPreston,JeffreyWHurst,MarkJPayne,JulieMann,LarryHainly,DebraLMillerAbstract *Correspondence:scrozier@hersheys.comTheHersheyCenterforHealth&Nutrition,1025ReeseAvenue,Hershey,PA,17033,USAetalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5 ©2011Crozieretal consumed;howeverthevastmajorityofpeoplehaveonlyconsumedtheseed-derivedportionofcacaointheformofcocoapowderorchocolate.Forthisreason,inthecurrentstudywecomparedcocoapowderandcho-colate,productsrepresentingthecommonlyeatenpor-tionofthecacaofruit,withpowdersandjuicesfromSuperFruitsonmeasuresofantioxidantactivity,asmeasuredbyoxygenradicalabsorbancecapa-city(ORAC),totalpolyphenolcontent(TP),andtotalflavanolcontent(TF).ResultsandDiscussionAnalysisofthefruitpowdersdemonstratedthattheantioxidantcapacity(Figure1A)ofcocoapowder(634±MTE/g)wassignificantlygreaterthanblueberry,cranberry,andpomegranatepowderonapergrambasis.Thetotalpolyphenolcontent(Figure1B)ofcocoapowder(48.2±2.1mg/g)appearedtobegreaterthanacai,blueberry,andcranberrypowder;howeverthesedifferencesdidnotreachstatisticalsignificance.Thetotalflavanolcontent(Figure1C)ofcocoapowder(30.1±2.8mg/g)wassignificantlygreaterthanalloftheotherfruitpowderstested.Therewerenootherstatisti-callysignificantdifferencesinantioxidantcapacity,totalpolyphenol,ortotalflavanolcontentbetweenanyoftheotherfruitpowderstested.Analysisoffruitproductsdemonstratedthattheanti-oxidantcapacity(Figure2A)ofdarkchocolate(9911±1079MTE/serving)wasnotsignificantlygreater,onaperservingbasis,thanpomegranatejuicebutwasgreaterthanthatofallotherproductstested.Incon-trast,hotcocoamixhadsignificantlylessantioxidantcapacity(1232±159MTE/serving)thanalloftheotherproductstested.Thetotalpolyphenolcontent(Figure2B)ofdarkchocolate(991.1mg/serving)wassignificantlygreaterthanalloftheotherproductstested,asidefrompomegranatejuice,onaperservingbasis.Thetotalpolyphenolcontentofpomegranatejuicewassignificantlygreaterthanthatofcranberryjuice;allpro-ductstestedhadhigherTPvaluesthanhotcocoamix(57.6±4.9mg/serving).Finally,thetotalflavanolcon-tent(Figure2C)ofdarkchocolate(535.6±mg/serving)wassignificantlygreaterthancocoabeverage(400±39.5mg/serving)onaperservingbasisandbothdarkchocolateandcocoabeveragehadsignificantlygreatertotalflavanolcontentthanhotcocoamix,acai,blue-berry,cranberry,andpomegranatejuice.Tolimitsamplingerrorwitheachanalysismethod,eachbrandoffruitpowderandproductwaspreparedandanalyzedintriplicate.Therewasexcellentagree-mentinORAC,TP,andTFvalueswithinreplicatesofallbrandstested.ThelargestcoefficientofvariationinORACwas0.095(datanotshown)forreplicatedtestsofcocoapowder.ThelargestcoefficientofvariationinTPcontentwas0.085(datanotshown)forreplicatedtestsofblueberrypowder.Thelargestcoefficientofvar-iationinTFcontentwas0.088(datanotshown)forreplicatedtestsofpomegranatepowder.Incontrasttothelackofmethodologicalvariability,thereweresignifi-cantdifferencesinORAC,TP,andTFvaluesbetweenbrandsofsomefruitpowdersand,inparticular,fruitproducts.Asanexample,statisticallysignificantdiffer-encesinORAC,TP,andTFbetweenbrandsofacaijuicearedemonstratedinFigure3A,Band3C.Theresultsofthecurrentstudydemonstratethatcocoapowderhasequivalentorsignificantlyhigherinvitroantioxidantactivity,asmeasuredbyORACvalues,comparedtothetestedfruitpowders.Similarly,theTPcontentofcocoapowderwasequivalenttothatofthefruitpowdersanditsTFcontentwassignificantlyhigherthanthatofallthefruitpowderstested.Inaddition,onaperservingbasis,darkchocolatehadasignificantlyhigherORACvalueandTPcontentthanallofthefruitjuicesotherthanpomegranatejuice.TheORACvalueandTPcontentreportedfordarkchocolateinthecur-rentstudyareconsistentwithpreviouslypublishedresults[7].TheseresultsarealsoinkeepingwithapriorstudywhichdemonstratedgreaterORACvaluesandTPcontentinpomegranatejuicecomparedtotheotherfruitjuicesexaminedinthecurrentstudy[8].Moreover,darkchocolateandwater-basedbeveragesmadewithnaturalcocoahadgreaterTFcontentthanthetestedfruitjuices.Incontrast,hotcocoamixhadsignificantlylowerORACandTPvaluesthanallofthefruitjuices.Itisimportanttonotethatthecocoapowders,cocoabeverages,anddarkchocolatesusedinthisstudyallcontainednatural(ornon-alkalized)cocoa.Incontrast,thehotcocoamixesweremadewithalkalizedorsocalleddutched,cocoa.Alkalinizationisusedtomellowtheflavorofcocoa[9],howevertheprocesshasbeenshowntodestroypolyphenoliccompounds[10]andislikelyresponsibleforthesignificantdifferencesinORAC,TP,andTCvaluesobservedbetweenhotcocoamixandtheothercocoaproducts.Theextentofpoly-phenoldestructionisproportionaltothedegreeofalka-lizationandchangeinthewaterextractablepHoftheresultingpowder[10].Therefore,consumersshouldbeawarethatantioxidantcapacityandpolyphenolcontentmaybeseverelydiminishedinalkalizedcocoapowderandproductsmadewithalkalizedcocoa.WhileallofthefruitpowdersandfruitjuicesanalyzedinthisstudyhavebeenpreviouslyreferredtoasSuperFruitsinthepopularmedia,theresultsofthisstudyclearlydemonstratethatnotallbrandsofpowdersorjuicesfromanyparticularfruithavethesameantioxi-dantcapacityorchemicalcomposition.CurrentFDAetalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5Page2of6 Acai Blue Cran Pom CocoaAntioxidant Activity (uMTE/g) abaaab A Acai Blue Cran Pom Cocoa aaaaaB Acai Blue Cran Pom CocoaTotal Flavanols (mg/g) aaaabCTotal Polyphenols (mg/g)3010 Figure1Antioxidantcapacityandpolyphenolandflavanolcontentofvariousfruitpowders.A.ORACantioxidantcapacitypergramofvariousfruitpowders.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoapowder.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.B.Totalpolyphenolcontentmeasuredingallicacidequivalentspergramofvariousfruitpowders.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoapowder.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.C.TotalflavanolcontentpergramofvariousfruitpowdersbytheDMACmethod.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoapowder.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.etalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5Page3of6 Acai Blue Cran Pom Cocoa Choc HCMAntioxidant Activity (uMTE/serving) bbbbbcaA Acai Blue Cran Pom Cocoa Choc HCM bcbcbcdbcdaB Acai Blue Cran Pom Cocoa Choc HCMTotal Flavanols (mg/serving) aaaabcaCTotal Polyphenols (mg/serving) Figure2Antioxidantcapacityandpolyphenolandflavanolcontentofvariousfruitproducts.A.ORACantioxidantcapacityperservingofvariousfruitproducts.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoabeverage;Choc,darkchocolate;HCM,hotcocoamix.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.B.Totalpolyphenolcontentmeasuredingallicacidequivalentsperservingofvariousfruitproducts.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoabeverage;Choc,darkchocolate;HCM,hotcocoamix.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.C.TotalflavanolcontentperservingofvariousfruitproductsbytheDMACmethod.Acai,acaipowder;Blue,blueberrypowder;Cran,cranberrypowder;Pom,pomegranatepowder;Cocoa,cocoabeverage;Choc,darkchocolate;HCM,hotcocoamix.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.etalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5Page4of6 regulationsdonotrequirethatantioxidantcapacityand/orpolyphenolcontentbeprovidedonfoodlabels.Inclu-sionofthisinformation,ashasbeensuggestedpre-viously[10],couldassistconsumersindifferentiatingbetweenbrandsandinmakinghealthierfoodchoices.ConclusionsInsummary,naturalcocoapowderanddarkchocolatehavesignificantlygreaterTFvaluesthantheotherfruitpowdersandjuicestested,respectively.Thehighcon-centrationofflavanols,aswellasotherflavonoidcom-poundsnottestedinthisstudy,contributesdirectlytotheobservedTPandORACvaluesofnaturalcocoaanddarkchocolate.Cocoapowderthusprovidesnutritivevaluebeyondthatderivedfromitsmacronutrientcom-position.Basedonthiscriterion,andborrowingtermi-nologyfrompopularmedia,cacaoseedsshouldbeconsideredaSuperFruitandproductsderivedfromcacaoseedextracts,suchasnaturalcocoapowderanddarkchocolate,asSuperFoods.Incontrast,productsmadewithalkalizedcocoahaverelativelylowORAC,TPandTFvalues.ItisimportanttonotethatORAC,TPandTFvaluesvariedsignificantlybetweensomebrandsoffruitpowdersandfruitjuices.Therefore,con-sumersshouldbeawarethatbrandsofcocoaandfruitpowdersandproductsmaydiffersubstantiallyintheirnutritivevalue.MethodsSampleCollectionandPreparationMaterialsselectedforthisstudyincludedcommerciallyavailablefruitpowders[acai,blueberry,cranberry,pome-granate],natural(non-alkalized)cocoa,100%nonblendedfruitjuices[acai,blueberry,cranberry,pomegra-nate],naturalcocoabeverage,soliddarkchocolate(60-63%cacao),andhotcocoamix.Allpowderswereobtainedviafoodingredientvendors.Alljuices,soliddarkchocolate,andhotcocoamixwereobtainedatretailandanalyzedintheformsoldtoconsumers,ie.hotcocoamixeswerenotcombinedwithmilkorwaterpriortoanalysis.Cocoabeveragewasproducedbycombining240mlwater,25gsugar,1gsalt,and12gofnaturalcocoapowderandwasdesignedtohaveacompositionsimilartothatoftheotherfruitjuices.Onecup(240ml)wasconsideredatypicalsingleservingoffruitjuiceorcocoabeverage,40gwasconsideredatypicalsingleser-vingofdarkchocolate,and28gwasconsideredatypicalsingleservingofhotcocoamix.Threebrandswereselectedperfruitpowderandfruitproduct.EachbrandwasanalyzedforORAC,TP,andTFintriplicate.AntioxidantCapacityAnalysisSampleORACvalueswerequantifiedbymeasuringthefluorescenceoffluoresceininthepresenceof2,2-azobis(2-amidinopropane)dihydrochloride(AAPH)[11,12].Quantitationwasbasedonatrolox(6-hydroxy,2,5,7,8-tetramethylchroman-2-carboxylicacid)standardcalibra-tioncurve,andresultsarereportedasmtroloxequivalentspergramofsampleforfruitpowdersandmtroloxequivalentsperservingforfruitproducts. Brand 1 Brand 2 Brand 3Antioxidant Activity (uMTE/g) bacA 0.51.52.53.5Brand 1 Brand 2 Brand 3 bacB 0.20.40.60.81.2Brand 1 Brand 2 Brand 3Total Flavanols (mg/g) bacCTotal Polyphenols (mg/g) Figure3Differencesinantioxidantcapacityandpolyphenolandflavanolcontentbetweenbrandsofacaijuice.A.ORACantioxidantcapacitypergramofindividualacaijuicebrands.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.B.Totalpolyphenolcontentmeasuredingallicacidequivalentspergramofindividualacaijuicebrands.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.C.TotalflavanolcontentpergramofindividualacaijuicebrandsbytheDMACmethod.Dataareexpressedasthemean±SEM.Columnsnotsharingsuperscriptsaresignificantlydifferent,p�0.05.etalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5Page5of6 TotalPolyphenolAssaySampletotalpolyphenolcontentwasdeterminedcolori-metricallyat755nmusingFolin-CiocalteureagentasdescribedbySingletonetal.[13].Quantitationwasbasedonagallicacidstandardcalibrationcurve.Totalpolyphenolsarereportedasgallicacidequivalentspergramofsampleforfruitpowdersandgallicacidequiva-lentsperservingforfruitproducts.TotalFlavanolAssaySampletotalflavanolcontentwasdeterminedcolorime-tricallyat640nmusing4-dimethylaminocinnamalde-hyde(DMAC)asdescribedbyPayneetal.[14].QuantitationwasbasedonaprocyanidinB-2standardcalibrationcurve,andresultsarereportedasmg/goftotalflavanolspergramofsampleforfruitpowdersandmgperservingforfruitproducts.StatisticalAnalysisFruitpowdersandproductswerecomparedusingaone-wayANOVAwithbrandortypeoffruitpowderorpro-ductastheindependentvariableandORAC,TP,andTFasdependentvariables.Theleastsquaremeanforeachtypeoffruitpowderorproductwascalculatedfromthemeanvalueofthethreebrandsused.Differ-encesbetweenbrandsortypesoffruitpowdersorpro-ductswereidentifiedbyaposthocanalysisconductedusingFishersLSD.AnalyseswereconductedusingTheStatgraphicsCenturionsoftwarepurchasedfromManu-gistics,Inc.,Rockville,MD,20852,USA.AcknowledgementsandfundingTheauthorswouldliketoexpresssincereappreciationtoAustinSnyderandAllisonDilzerfortechnicalassistanceandDr.DavidStuartforsuggestionsandcriticalreadingofthemanuscript.ThisworkwasfundedbyTheHersheyCompany(Hershey,PA).AGP,JM,andDLMconceivedanddesignedthestudy.WJHandMJPcarriedoutthechemicalassays.SJCperformedthedataanalysisanddraftedthemanuscript.LHperformedthestatisticalanalysis.Allauthorsreadandapprovedthefinalmanuscript.CompetinginterestsSJCisapaidcontractorforTheHersheyCompany.AGP,WJH,MJP,JM,LH,andDLMareemployeesofTheHersheyCompany.Received:2November2010Accepted:7February2011Published:7February20111.GrossPM:Superfruits:(Top20FruitsPackedwithNutrientsandPhytochemicals,BestWaystoEatFruitsforMaximumNutrition,and75SimpleandDeliciousRecipesforOverallWellness)NewYork:McGraw-Hill;2009.2.CuatrecasasJ:Cacaoanditsallies:ataxonomicrevisionofthegenusContributionsfromtheUnitedStatesNationalHerbarium3.BeckettST:IndustrialchocolatemanufactureanduseGlasgow:Blackie;1988.4.CortiR,FlammerAJ,HollenbergNK,LuscherTF:CocoaandCardiovascular5.KeenCL,HoltRR,OteizaPI,FragaCG,SchmitzHH:Cocoaantioxidantsandcardiovascularhealth.AmJClinNutr6.SelmiC,CocchiCA,LanfrediniM,KeenCL,GershwinME:Chocolateatheart:Theanti-inflammatoryimpactofcocoaflavanols.MolNutrFood7.MillerKB,HurstWJ,FlanniganN,OuB,LeeCY,SmithN,StuartDA:ofcommerciallyavailablechocolate-andcocoa-containingproductsintheUnitedStates.2.Comparisonofflavan-3-olcontentwithnonfatcocoasolids,totalpolyphenols,andpercentcacao.JAgricFoodChem8.SeeramNP,AviramM,ZhangY,HenningSM,FengL,DreherM,HeberD:Comparisonofantioxidantpotencyofcommonlyconsumedpolyphenol-richbeveragesintheUnitedStates.JAgricFoodChem9.MinifieBW:CocoaProcesses.Chocolate,Cocoa,andConfectionery:ScienceandTechnologyNewYork:Chapman&Hall;1989,35-84.10.MillerKB,HurstWJ,PayneMJ,StuartDA,ApgarJ,SweigartDS,OuB:Impactofalkalizationontheantioxidantandflavanolcontentofcommercialcocoapowders.JAgricFoodChem11.HuangD,OuB,Hampsch-WoodillM,FlanaganJA,DeemerEK:Developmentandvalidationofoxygenradicalabsorbancecapacityassayforlipophilicantioxidantsusingrandomlymethylatedbeta-cyclodextrinasthesolubilityenhancer.JAgricFoodChem12.OuB,Hampsch-WoodillM,PriorRL:Developmentandvalidationofanimprovedoxygenradicalabsorbancecapacityassayusingfluoresceinasthefluorescentprobe.JAgricFoodChem13.SingletonVL,RossiJAJr:Colorimetryoftotalphenolicswithphosphomolybdic-phosphotungsticacidreagents.AmJEnolVitic14.PayneMJ,HurstWJ,StuartDA,OuB,FanE,JiH,KouY:DeterminationofTotalProcyanidinsinSelectedChocolateandConfectioneryProductsUsingDMAC.JournalofAOACInternationaldoi:10.1186/1752-153X-5-5Citethisarticleas:CrozieretalCacaoseedsareaSuperFruit":Acomparativeanalysisofvariousfruitpowdersandproducts.ChemistryCentralJournal W. Jeffery Hurst,The Hershey Company. http://www.chemistrycentral.com/manuscript/ etalChemistryCentralJournalhttp://journal.chemistrycentral.com/content/5/1/5Page6of6