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Influence of cocoa origin on the nutritional characterization of chocolate

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Abstract

In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced exclusively from cocoa beans from selected regions, characterized by a specific chemical profile. A comparative study was made with commercial dark chocolates produced with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, São Tomé and Venezuela, including nutritional profile, bioactive compounds, mineral composition, organic acids and methylxanthines. Results presented a significant influence of geographical origin on the chemical profile, based on post-hoc single-step multiple comparison Tukey’s HSD test and principal component analysis (PCA). Brazil presented the highest content on PUFA and riboflavin. Brazil and Madagascar presented the highest content on γ-tocopherol, α-tocopherol, antioxidant activity and citric acid. Venezuela presented the highest niacin, Fe and caffeine content. Mexico presented the highest content on fructose. São Tomé presented the highest levels on minerals S and P. However, further investigations should aim for a higher standardization on critical stages, from the selection of varieties to industrial processing.

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Acknowledgements

The authors would like to thank company Mestre Cacau/Sugar Bloom for the valuable contribution.

Funding

The authors thank to Fundação para a Ciência e Tecnologia for their financial support to Project UIDP/04035/2020 (GeoBioTec).

Author information

Authors and Affiliations

  1. FCT Universidade Nova de Lisboa, Campus da Caparica, 2829-516, Caparica, Portugal

    António Panda & João Lita da Silva

  2. Universidade Do Namibe, Farol de Noronha- Moçâmedes, CP274, Namibe, Angola

    António Panda

  3. Instituto Nacional de Investigação Agraria E Veterinária I.P, Quinta Do Marquês, 2784-505, Oeiras, Portugal

    Nuno Alvarenga, Ana Partidário, Manuela Lageiro & Cristina Roseiro

  4. GeoBioTec Research Institute, Campus da Caparica, Universidade Nova de Lisboa, 2829-516, Monte da Caparica, Portugal

    Nuno Alvarenga, João Lita da Silva, Manuela Lageiro & João Dias

  5. Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295, Beja, Portugal

    João Dias

Authors
  1. António Panda
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  2. Nuno Alvarenga
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  3. João Lita da Silva
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  4. Ana Partidário
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  5. Manuela Lageiro
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  6. Cristina Roseiro
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  7. João Dias
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Contributions

AN: conceived, carried out the experiments and wrote the original manuscript; NA: carried out part of the experiments and reviewing; JLS: participated in the methodology, reviewing and editing; AP: participated in the methodology, reviewing and editing; ML: participated in the methodology, reviewing and editing; CR: participated in the methodology, reviewing and editing; JD: supervised the work and was responsible for funding and project administration.

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Correspondence to João Dias.

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Panda, A., Alvarenga, N., Lita da Silva, J. et al. Influence of cocoa origin on the nutritional characterization of chocolate. Eur Food Res Technol 248, 2569–2577 (2022). https://doi.org/10.1007/s00217-022-04070-3

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  • DOI: https://doi.org/10.1007/s00217-022-04070-3

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