Amines cocoa

Copper Liver and organ meats grains, legumes, nuts, seeds (esp. cocoa powder) Component of many enzymes, especially oxidases Amine oxidases Lysyl oxidases Cytochrome oxidase... 

PROP A polyoxyethylene (5%) cocoa amine in which alkyl bonds link Cs-Cis carbons, which consists of dodecyl (47%), undecyl (18%), decyl (9%), octyl (8%), hexadecyl (10%), and octadecyl (5%) (FCTXAV 8,249,70). 

It has been revealed that reactions of sugars with amino adds are responsible for the development of such spedfic aromas as those of roasted cocoa, coffee beans, baked bread, processed tobacco, baked potatoes, and protein hydrolyzates. Such reactions, and related reactions of saccharides with amines, have been intensively studied as a way of obtaining aromas, unless amino acids and amines, respectively, are applied in catalytic amounts. 

Amine oxides are prepared by the oxidation of tertiary amines (e.g. cocoa dimethylamine). 

The active ingredient that makes tea and coffee valuable to humans is caffeine. Caffeine is an alkaloid, a class of naturally occurring compounds containing nitrogen and having the properties of an organic amine base (alkaline, hence, alkaloid). Tea and coffee are not the only plant sources of caffeine. Others include kola nuts, mate leaves, guarana seeds, and, in small amount, cocoa beans. The pure alkaloid was first isolated from coffee in 1821 by the French chemist Pierre Jean Robiquet. 

In modem medicine, mily the purified opium alkaloids and their derivatives are commonly employed. Although the ripe poppy capsule can contain up to 0.5 % total alkaloids, opium represents a much concentrated form and up to 25 % of its mass is composed of alkaloids. Of the many (>40) alkaloids identified, some six represent almost all of the total alkaloid content. Actual amounts vary widely, e.g., morphine (4-21 %), codeine (0.8-2.5 %), thebaine (0.5-2.0 %), papaverine (0.5-2.5 %), noscapine (narcotine) (4—8 %), and narceine (0.1-2 %). A t3q>ical commercial sample of opium would probably have a morphine content of about 12 %. Powdered opium is standardized to contain 10 % of anhydrous morphine, usually by dilution with an approved diluent, e.g., lactose or cocoa husk powder. The alkaloids are largely combined in salt form with meconic acid, opium containing some 3-5 % of this material. Meconic acid is invariably found in opium but, apart from its presence in other Papaver species, has not been detected elsewhere. It gives a deep red-colored complex with ferric chloride, and this has thus been used as a rapid and reasonably specific test for opium. Of the main opium alkaloids, only morphine and narceine display acidic properties, as well as the basic properties due to the tertiary amine. Narceine has a carboxylic acid function, while morphine is acidic due to its phenolic hydroxyl. This acidity can be exploited for the preferential extraction of these alkaloids (principally morphine) from an organic solvent by partitioning with aqueous base (Table 15.6). 

Cocoa powder exerted anticancer properties in in vivo studies. Amin et al. [50] indicated that cocoa liquor extract lowered the activity of tumor marker enzymes (alkaline phosphatase, gamma-glutamyl transpeptidase, glutathione-S-transferase, and glutathione reductase activities) in plasma and/or liver of hepatocarcinogenic male Sprague-Dawley rats, which were induced with diethylnitrosamine and 2-acetylaminofluorene. 

Not only aldehydes (cf. 5.3.1.1), but also amines are formed in the Strecker reaction (cf. 4.2.4.4.T). The odor thresholds of these amines (examples in Table 5.26) are pH dependent. The enzymatic decarboxylation of amino acids produces the same amines as the Strecker reaction the precursors are shown in Table 5.26. Both reactions take place e. g. in the production of cocoa, but the Strecker... 

Table 21.25. Formation of free amino acids, accompanying Strecker aldehydes and amines in cocoa...

Granvogl, M., Bugan, S., Schieberie, P. Formation of amines and aldehydes from parent amino adds during thermal processing of cocoa and model systems new insights into pathways of the Strecker reaction. J. Agric. Food Chem. 54,1730 (2006)... 

Strecker aldehydes is not very significant, but some Strecker acids are important aroma components of cooked foods. The levels of amines formed by Strecker degradation, such as during roasting of cocoa beans, exceeds by several orders the amount of identical amines that are formed during fermentation and is comparable to the level of Strecker aldehydes generated. 

Amin, 1., Jinap, S., and Jamilah, B. (1997) Vidhn-class globuhns and their degradation during cocoa fermentation. Food Chem 59, 1—5. 

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