Antioxidant properties, roasting

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

M. C. Nicoli, M. Anese, L. Manzocco, and C. R. Lerici, Antioxidant properties of coffee brews in relation to the roasting degree, Lebensm. Wiss. Technol., 1997, 30, 292-297. 

Maltol has antioxidant properties. It has been found to prolong storage life of coffee and roasted cereal products. Maltol is used as a flavor enhancer in chocolate and candies, ice cream, baked products, instant coffee and tea, liqueurs, and flavorings. It is used in concentrations of 50 to 250 ppm and is commercially produced by a fermentation process. 

Parry, J.W., Su, L., Moore, J., Luther, M., and Yu, L.L., Chemical composition, antioxidant properties, and cancer cell growth inhibitory effects of Turkish and Oregon roasted hazelnuts, presented at the Institute of Food Technologists Annual Meeting, Orlando, FL, June 24-28, 2006, Abstract 003E-30. 

For chocolate production, the raw cocoa is stored, shipped, and processed. The processing steps are roasting and liquor production. The heat treatment induces Maillard reactions, caramelization of sugars, protein degradation, and formatiiMi of volatile aroma components [85, 89]. An often applied step to cocoa is the dutching, the alkali treatment of cocoa powder in order to modify the color, and other physiochemical properties. The pH values of cocoa powders are adjusted from ph 5.3-5.8 in natural powders to higher than 7.6 in heavily dutched materials. The total flavanol contents are reduced from more than 34 to 3.9 g kg In the same way, the antioxidative properties of the powders are diminished [90]. 

Effect of Roasting Process on the Antioxidant Properties of Cassia tora L. 

Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. and Keeton, J.T. (2008b). Antioxidant properties of plmn concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Science, 80,997-1004. 

Antioxidant activity. Green and roasted coffee beans were evaluated in relation to degree of roasting and species Coffea arabica and Coffea robusta). The properties were evaluated by determining the reducing... 

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