R ]-catechin), + URST W.J. H AND , ]-epicatechin and [ − 2009 Institute of Food Technologists ONDO doi: 10.1111/j.1750-3841.2009.01226.x Further reproduction without permission is prohibited C ,M.K U Materials and Methods ,B.O ALE H C The polyphenol content of cocoa-derived products depends on This study measured the antioxidant activity, total polyphenols Recipes using natural cocoa powder were selected from Preparation of cocoa-containing recipes ers 2006). Flavanols reside in thecocoa nonfat bean, cocoa which solids comprises portion about 47% of of the thebeing bean, cocoa the butter. remainder Cocoa powder is made frombeans, which finely are milled pressed cocoa to remove most of theing cocoa in butter, result- a powder that isto typically 12% 88% cocoa to butter. 90% The nonfatmaterial concentration solids of makes and the 10% natural nonfat cocoa cocoaof solids powder procyanidins one in of the the dietpowder is (Gu richest used and sources in others confectionery 2004).-flavored products, Although it nonconfectionery cocoa is products also including widelymilks, flavored used cereals, in ice cream, cookies, cakes, and other desserts. many factors, includingfermentation, the drying, bean variety, andtion postharvest roasting. (Forsyth handling, and The Rombouts processes 1951;Keeney Cros of 1984) and fermenta- others and 1985; roasting Kimand (Robinson others and 1999) and decrease others the flavanol 1961; contentther, of the Adamson cocoa treatment beans. of Fur- cocoa powder withof alkali reduces flavanols the content and procyanidinslittle (Miller is and known others about 2008). theboiling, effects However, baking, of and cooking subsequent of processing cocoa-containing such foods. as (TP), the flavanol monomers ([ published cookbooks(Anonymous to 1985), hot cocoa include beverage made with a milk (Hurry-up chocolate frosting and their oligomers also knowncontaining as recipes and procyanidins in in several commercial typical cake cocoa- mixes. ,N.M TUART ,D.A.S WEIGART Vol. 74, Nr. 6, 2009 — , D.S. S PGAR Introduction ,J.A ILLER ,K.B.M C: Food Chemistry JOURNAL OF FOOD SCIENCE Keywords: antioxidant, cocoa powder, flavanol, leavening, polyphenol ocoa and chocolate products have long been knownhigh to contain levels of flavan-3-ol (flavanol) polyphenolic compounds, TAHL after baking. These resultsvanol suggest compounds that and baking antioxidant activity. soda Useapproximately of causes 7.25 an or an less appropriate increase results leavening in in agent both to pH good moderate leavening and the and subsequent preservation final of cake destruction cocoa pH of flavanols to and fla- procyanidins. for epicatechin to 54% forexchanging baking antioxidant soda activity. with The baking causes powder orening of combinations of agent losses the was in 2 associated baked leavening agents. with chocolatevanol Use of monomers, increased cakes baking and pH were soda procyanidins investigated as and were a associated by darkening leav- withcakes color an made of increased with extractable baking cakes. pH powder Losses of for theretention of leavening baked resulted of antioxidant cakes. in antioxidant activity, Chocolate an TP, activity average fla- extractable andmercially pH flavanol available of chocolate content, 6.2 cake with but mixes essentially with had complete final reduced pHs cake above heights 8.3 and and contained lighter no cake detectable color. monomeric Com- flavanols ABSTRACT: Little isity, known total about polyphenols the (TP), effects flavanol of monomers,a common and hot cooking procyanidin cocoa processes oligomers on drink, were cocoa determineddant chocolate flavanols. in cookies, activity, Antioxidant chocolate TP, and flavanol activ- frosting, chocolate monomers, cakehot and cocoa made procyanidins drink, with and ranged natural chocolate from cookies. cocoa Losses 86% powder. were to Recoveries greatest of in over the antioxi- 100% chocolate in cake with the recoveries chocolate ranging from frosting, 5% Although much of the recent research has focused on dark 456 805, Hershey, PA 17033,Brunswick U.S.A. Laboratories, Authors 50 Commerce McHale, Way,rect Ou, Norton, inquiries MA and to 02766, author Kondo Hurst U.S.A. are (E-mail: Di- [email protected]). with C MS 20080981Miller, Apgar, Submitted Sweigart, Stuart, and Hurst 12/5/2008, are with The Accepted Hershey Co., Box P.O. 5/4/2009. Authors Stahl, C Polyphenols, Flavan-3-ols, and Procyanidin Content in FoodsL. Prepared S with Cocoa Powder JFS Preservation of Cocoa Antioxidant Activity, Total chocolate as a rich source of flavanolsural and cocoa antioxidant powder activity, nat- contains threefold orprocyanidins, more flavanol and monomers, antioxidant activityequal than weight dark basis (USDA chocolate 2004; Gu on and others an 2006; Miller and oth- tea, soy products, and cocoa/chocolateand indicates black that tea are while beneficial green for LDL-cholesterolterm lowering arterial and flow long- mediated dilation (FMD), onlycoa chocolate contributed and co- to aacute significant and reduction long-term in improvements blood2008). in pressure FMD and (Hooper and others gation, increased arterial blood flow, and decreased(Ariefdjohan blood and pressure Savaiano 2005; Engler and Englerological 2006). Epidemi- data show a 50%lar lower disease rate and of death strokeamounts due in of to chocolate older cardiovascu- and/or menlowest tertile cocoa who of compared cocoa consumed consumption to (Buijsse the and thosecent others highest meta-analysis 2006). with A of re- the 133 clinical studies on wine, black and green which have significant antioxidant activity (AdamKnapp and others and 1931; Hearne 1939;dicated Forsyth that 1955). the flavanols Recent foundare research in associated has cocoa with in- and short- chocolateing and products reduced long-term oxidation of health LDL benefits cholesterol, includ- reduced platelet aggre- C: Food Chemistry aina 40 at bation Lo oi–icle egn o 0mna omtemperature and room Na at water 20% min of of 10 addition mL the for 15 by reagent followed in Folin–Ciocalteu standard mL of acid mL 1 gallic 1 with or 70:29.5:0.5 conducted extracts of sample was mL of 10 assay with The de- extracted acid. then the acetone/water/acetic was and g) hexane, used (1 with was material defatted fatted were U.S.A.) Mo., Samples capacity. standard. Louis, reducing St. the of Co., as measure Chemical used (Sigma widely acid a com- Gallic is phenolic It measure wine. to later in (1965) and pounds Rossi on constituents and based hydroxyl Singleton proteins with by of adapted react measurement to the ability reagent’s for the method a as veloped product. mi- of gram in per expressed (TE) were equivalents Trolox values of of ORAC cromoles respectively. filters nm, HT emission 528 Synergy and BioTek and excitation 485 a using on reader conducted plate was fluorescence assay ORAC The min. 10 faprx-aia nue xdto ntae ytethermal the by 2,2 initiated inhibition like compounds the oxidation azo of on decomposition induced hy- based based peroxy-radical and is a lipophilic and of of cur- capacities determination The antioxidant the samples. drophilic for biological allows method in for rent method capacity fluorescent antioxidant used widely assessing a (ORAC), capacity sorbance triplicate. prepared in were tested cakes and All U.S.A.). distributed Ohio, Mix, Orrville, Co., Cake Smucker J.M. Pills- Premium by 08002; Supreme USA Moist NJ, Food Devil’s Hill, bury Cherry Corp., Foods Premium Pinnacle Food Mix, pur- Devil’s Cake Deluxe mixes Moist Hines available addition, (Duncan commercially locally In chased 2 U.S.A.). using made Ind., were Haute, cakes Terre Corp., Girl Clab- cornstarch; ber soda, baking baking phosphate, Rumford (monocalcium and powder America) monocal- North and Foods Kraft sulfate, phosphate; corn- calcium cium soda, sulfate, (baking aluminum powder sodium baking starch, Acting com- Double tested different powders Calumet 2 baking were commercial testing 2 bak- (3) The powders. of and baking powder, proportions mercial baking the and/or varying soda (2) ing Ham- U.S.A.), and N.J., (Arm Princeton, soda baking mer, for U.S.A.) baking N.Y., North Tarrytown, substituting Foods America, Kraft (1) powder, baking by Acting Double investigated (Calumet powder further was agents ening ie yrvre hs ihpromnelqi chromatogra- liquid high-performance phase reversed by mined acid gallic of milligrams product. as of expressed gram per and equivalents nm 755 at absorbance oewtrcnann .%aei cdb oiaina 50 at sonication ace- by 1:1 acid of acetic mL 0.5% 20 with containing extracted tone/water were g) and (0.5 Huang Samples 2001; 2002). others and others (Ou substrate standard a as probe Trolox fluorescent and a as fluorescein using (AAPH) propanimidamide apeanalysis Sample agents leavening of Effect prepared was were andanalyzedintriplicate. recipes U.S.A.) All mentioned. Her- Pa., previously Hershey, recipes of the Co., lot in used Hershey single (The A for weight. Cocoa temperature by Natural shey’s and added were time ingredients including All baking. preparation, published as to followed regard were Recipes with 1987). Anonymous Cake, Co- (Collector’s coa cake chocolate and 2007), Anonymous Cookies, Crin- Cocoa kle (Rich cookies chocolate 1979), Anonymous Cocoa, Hot . . . baking after flavanols Cocoa h oa oyhnl(P ooiercasyiiilywsde- was initially assay colorimetric (TP) polyphenol total The nixdn ciiywsmaue sn xgnrdclab- radical oxygen using measured was activity Antioxidant leav- of effect the recipe, Cake” Cocoa “Collector’s the Using h lvnlmnmr aehnadeiaehnwr deter- were epicatechin and catechin monomers flavanol The ◦ o 0mn oa oyhnl eecluae from calculated were polyphenols Total min. 20 for C 2 CO 3 ouin( L n incu- and mL) (3 solution -azobis-2-methyl- ◦ Cfor eatdmtra 1t )etatdwt Lo 70:29.5:0.5 of mL 5 with 37 at extracted the sonication g) and using 2 hexane, acid to with acetone/water/acetic defatted (1 were material Samples defatted from 2004). oligomers others flavanol and the of separation the at detector UV a using monitored nm. 280 were and respectively, min, 16 ( Co. ical ( lzdb PCuigfursec eeto ih26n ex- nm 276 with detection fluorescence using an- and HPLC filtered, by centrifugation, alyzed by clarified were extracts Sample etainbsdo h muto oo sdi h eie For recipe. the loss. moisture in for corrected used con- were cocoa amounts the cakes, of and with amount cookies products the on finished based the centration in concentration the paring 100 from lightness of 0 “ degree the the using measures port, which viewing scale, diameter equipped 3.5-inch U.S.A.) area Va., standard (Reston, a with unit dp-9000 d25l col- model Tristimulus Hunter orimeter, a by determined was Agtron color an The consis- dish. to flowing sample transferred was free sample a ground 200-g with pro- to entire size blade food The tency. serrated particle a a crumb into using uniform transferred s a g 5 produce for 200 ground and were pieces samples inch Cake cessor. 2 bro- to was cake 1 each into of calibrated ken half ruler one Approximately laboratory increments. a mm 1 using in midpoint the height resulting at the measured and vertically, was half in cut Inc., were cakes Research tem- Baked room use. (Orion at pH water Orion deionized an parts Cambridge,Mass.,U.S.A.)calibratedatpH4and10onthedayof with 9 measuring in and sample the perature of part 1 ing blue- from isolated berries. was polymers for isolated standard the were while cocoa decamers from through monomers for Standards Ark., U.S.A.). Rock, Little Center, Prior Children’s Nutrition re- Ron Arkansas Dr. ARS, and by (USDA, provided washing pro- factors min, using by response and 50 quantified followed standards were to min, cyanidin Flavanols 45 B 65 column. from 31% the to linear to of B 50 18% equilibration 88% from min, to isocratic 30 31% B to min, 0 of 88% 45 from to rate linear 30 flow B from a 18% linear to at 0% applied mL/min: was 0.8 (96:2:2 [v/v]) B acid solvent methanol/water/acetic and [v/v]) acid chloride/methanol/water/acetic (250 Silica performed was Luna Separation Phenomenex filters. a emission on nm 316 and citation h ounwseulbae o 0mnbfr h etinjec- 37 next at the set before mL/min. was 1.0 min of temperature rate 10 flow 25 Column for a from at B equilibrated tion. min 100% 35 was to to 40% column 32 min; from 25 The to B 0 10 100% from from min; B B 32 40% 0% to to follows: 0% as min; was 10 gradient to acetoni- The (B) v/v). and of (80:20, v/v/v) consisted trile/water (89:9:2, phase mobile acid The water/acetonitrile/acetic column. (A) guard hexyl phenyl (250 a column using and Hexyl system Phenyl HPLC Luna 1100 Phenomenex Agilent a an on fil- and performed water was distilled separation of 45 The another mL a 1.0 combined. with through with were tered extracted diluted extracts was was methanol mL) sample (0.5 The extract The methanol. tube. of mL mL decanted 10 50 supernatant the clean and a a min was 10 tube to in for The rpm min. methanol 3000 15 of at for sonication centrifuged mL or by 10 tube cocoa polypropylene with of mL gram 50 extracted One was 2003). products Sharpless chocolate and (Nelson (HPLC) phy t37 at − = -pctci tnad eeprhsdfo im Chem- Sigma from purchased were standards )-epicatechin rcaiiswr esrdb nHL ehdbsdon based method HPLC an by measured were Procyanidins eoeiso h esrdceitiswr acltdb com- by calculated were chemistries measured the of Recoveries suspend- by determined was products the of pH extractable The black. ◦ .Again ossigo ovn 8:422methylene (84:14:2:2 A solvent of consisting gradient A C. o.7,N.6 2009 6, Nr. 74, Vol. + -aehnad( and )-Catechin μ imfrHL neto.Chromatographic injection. HPLC for film m — ORA FFO SCIENCE FOOD OF JOURNAL − -pctci ltda 02and 10.2 at eluted )-epicatechin × . m 5 mm, 4.6 ◦ .( C. N × + -aehnand )-Catechin . m 5 mm, 4.6 ◦ = o 0min. 10 for C μ 1to10(Gu )column m) = ih to light C μ 457 m) L ”

C: Food Chemistry C ◦ 0.27 0.05 0.06 0.02 ± ± ± ± 1to10 = light) to a ”scalemea- N = L Procyanidins F)for60min,177 ◦ 0.00 0.13 0.02 1.06 0.01 1.20 0.00 1.20 Betty Crocker Cookbook black to 100 ± ± ± ± C (300 = ◦ 18.47) for the baking powder 12.43 where the “ C was not the key factor in the = ◦ = ”value ”value L L 0.00 0.01 0.01 0.25 0.01 0.29 0.00 0.21 Flavanol monomers ± ± ± ± (mg/g) (mg/g) (mg/g) F) for 110 min, 149 ◦ C (250 ◦ c 0.03 0.02 0.09 0.09 0.02 0.11 0.03 0.07 F) for 35 min. The duration of baking was determined by the ◦ ± ± ± ± Review of a recent edition of the Replacement of baking soda with increasing amounts of bak- soda cakes and 2.9 cm forfered the visually baking in powder color cakes. The fromchocolate cakes cakes a (Hunter dif- very “ dark brown for the baking soda (Anonymous 1996) found thatproduct recipes over used 60% baking soda of asoriginal the the cake only recipe cakes leavening used and agent. in The this baked leavening study agent used baking (data soda shown as in themodifications Table sole were 1). Starting made with to thisbaking the recipe, powder proportions ranging from of 100% bakingrecipe) baking soda to soda and 100% (as in bakingwith the powder only original baking (Table soda 2). had Chocolate an8.81. average By cakes postbaked comparison, extractable made chocolate pH cakes of madeder with had only a baking postcook pow- extractable pHcakes of also 6.16. The differed height slightly of with the baked a height of 4.1 cm for the baking ing. Since loss of polyphenolsbeen during reported roasting (Robinson of and cocoa2000; beans others Zhu has and 1961; others Wollgast 2002), and(that it is, baking) Anklam was may hypothesized be responsible that for the temperature served losses in in chemistries the ob- cookies andcakes cake. were baked To under test 3 this different hypothesis, conditionsature: 121 of additional time and temper- Effect of leavening agents time required for aclean. toothpick Regardless inserted of time into and the bakinglevels cake temperature, of the to ORAC recoverable come activity, polyphenols, out chocolate and cakes were monomers similar (data in not the shown), suggesting baked temperature that oven between 121 and 177 sures the degree of lightness from 0 loss of antioxidant chemistries. (350 medium brown (Hunter “ cakes. ing powder led tomeasured changes antioxidant in and the flavanol-related finalBaking chemistries soda baked (Table is pH, 2). 100% color, purepound, and sodium whereas the bicarbonate—an baking alkaline powder com- various is acidic a ingredients. mixture More specifically, of the baking pH soda of and the baked ± 41.44 74.01 45.81 33.00 ± ± ± ± 54 42 27 5 16 113 88 104 102 100 109 98 90 92 86 106 92 112 120 156 0.0 63 0.1 23 0.0 43 0.0 79 standard deviation) of triplicates. Vol. 74, Nr. 6, 2009 ± ± ± ± ± — 1.6 6.4 1.0 8.8 a ± ± loss (micromole polyphenols Catechin Epicatechin Moisture ORAC Total Results and Discussion b b ,% ,% ,% ,% JOURNAL OF FOOD SCIENCE Additional studies were done with the chocolate cake recipe to The hot cocoa drink also retained high levels (92% to 156%) of Table 1 shows the effects of preparation on the antioxidant All recipes were prepared and analyzed in triplicate. The mean 458 Prepared and baked valuesRecoveries are for the chocolate means cookie ( and chocolate cake were adjusted to account for moisture loss during the baking process. Total polyphenols expressed as milligram of gallic acid equivalents (GAE). Recovery Recovery Recovery Recovery CalculatedBakedCalculatedBaked 4.2 8.7 56 42 4.54 3.41 0.09 0.07 0.24 0.18 1.07 0.80 CalculatedPreparedCalculatedPrepared – 0 – 0 6.2 6.4 73 40 5.90 3.26 0.12 0.06 0.31 0.17 1.39 0.77 Sample (%) pH TE/g) (mg/g) a b c C Chocolate cookie Chocolate cake Chocolate frosting Hot cocoa drink Table 1 Comparative --- recoverycontaining products. of antioxidant activity, total polyphenols, and procyanidins in homemade cocoa- Effect of temperature Cocoa-containing foods: antioxidant activity, total polyphenols, flavanols, and procyanidins Cocoa flavanols after baking . . . Statistical evaluation of data investigate the key factors that influence flavanol loss during bak- in destruction of antioxidant activity ordin the content. flavanol These and results procyani- furtherthe suggested cake that baking some process negatively factor(s) affected in theTP,flavanols, antioxidant and activity, procyanidin content of the productfurther and investigation. deserved the chocolate cookies ranged fromidant 88% activity. for Chocolate TP to cakes 113% showedall for measures the antiox- with most recoveries dramatic of4% loss 42% to in to 27% 54% for for themonomers ORAC flavanol dropped and monomers TP, close and and to procyanidins. thethe Flavanol limit baked of cake. detection These (0.01of results the mg/g) frosting, indicated in cocoa that drink, heating and cookies and tested baking here did not result samples in this study are excessive, reflecting severalprocyanidin issues with determination. the Although the assayit is is based on still HPLC, a generalture assay of for this procyanidins. assay, Due it tomatograms is resulted the in possible elevated complex estimates that na- of procyanidins. interfering peaks in the chro- these chemistries. After correction for moisture loss, recoveries in tent of cocoa-containing foods. Thehot chocolate cocoa fudge beverage frostingheated and were ingredient (for prepared example, by milkingredients. or combining Essentially butter) 100% cocoa and (86% the with to remaining tivity, 109%) a TP, of flavanol the monomers, antioxidant ac- andthe procyanidins chocolate frosting were after retained preparation. in coveries The large observed procyanidin re- with the chocolate frosting and several other activity, total polyphenols (TP), flavanol, and procyanidin con- standard deviation for each recipe was reported usingtistical standard calculations sta- for these parameters. C: Food Chemistry .96 iue1C, Figure 0.9936; eoey 97 3 1 109 79 64 49 111 16 86 43 130 12 0.80 176 5 171 73 77 0.18 71 27 75 99 0.07 52 89 42 81 3.4 67 54 42 b 6.16 a % Recovery, BP % 100% Recovery, % Recovery, % Recovery, 8.81 % Recovery, BS 100% Calculated mixtures and (BP), powder baking (BS), soda baking soda. with powder/baking baked cakes of homemade of --- Comparison 2 Table as cakes 1A, baked (Figure the baking of of “ Color Hunter ratio changed. by measured the was as soda way baking orderly to an powder in changed cakes chocolate . . . baking after flavanols Cocoa hwdivrelna eainhp ock H(iue1B, (Figure pH cake to relationships linear inverse showed aigsd eutdi usata oso h lvnlmonomers flavanol the of by loss generated substantial pH in high resulted the soda that baking showed content procyanidin the of Leavening 4 2 4 3 1 1 ai fbkn oa(S obkn odr(P sdi recipe. in used (BP) powder baking to (BS) soda baking of ( Ratio means the are Values BP: BP: BP: 4 1 2 1 4 3 S6.86 BS 7.44 BS 8.09 BS b R 2 = ae H(m “ (cm) pH Baked .56.Atoiatatvt OA)adT also TP and (ORAC) activity Antioxidant 0.9546). R ± ± ± ± ± ± 2 L tnaddvain ftriplicates. of deviation) standard = .13.6 0.01 4.1 0.05 4.1 0.12 .32.9 0.03 4.1 0.13 auswsivreylnal eae opH to related linearly inversely was values ” .61 epciey.Coe examination Closer respectively). 0.7691, egtHne mcooeplpeosCtci Epicatechin Catechin polyphenols (micromole Hunter Height ± ± ± ± ± a . 16.17 0.0 14.37 0.0 13.37 0.0 . 18.47 0.0 12.43 0.0 L oo Eg m/)(gg m/)(mg/g) (mg/g) (mg/g) (mg/g) TE/g) color ” ± ± ± ± ± .138 34 0.21 28 0.06 0.25 .342 0.23 23 0.67 R RCTotal ORAC 2 = ± ± ± ± ± 22.4132.5411.76 22.4841.44 n 4 eraei h rcaiisi otatt essentially to contrast in procyanidins monomers the flavanol in the decrease in decrease 84% 94% a to and 71% a in resulted soda r 99.Asmlrptenwsosre ihttlprocyanidins total with observed was 2B; (Figure pattern similar oth- and A (Richelle consumption 1999). after ers h 2 by blood the reaching in 2004), levels peak others and Manach 2000; Williamson flavanols and bioavailable (Scalbert and absorbed readily most the are oligomers Fgr 2A; (Figure o.7,N.6 2009 6, Nr. 74, Vol. R ± ± ± ± ± R 2 2 .40.12 0.04 0.11 0.06 0.05 0.09 .30.09 0.03 0.02 0.03 = = .86.Oeal h ihrp eeae ybaking by generated pH higher the Overall, 0.9876). .39.Temnmr n mle procyanidin smaller and monomers The 0.9339). lvnlmonomers Flavanol ± ± ± ± ± — .10.16 0.01 0.08 0.01 0.02 0.00 .00.20 0.00 0.01 0.00 ORA FFO SCIENCE FOOD OF JOURNAL ± ± ± ± ± .20.64 0.51 0.02 0.39 0.01 0.00 .00.87 0.00 0.13 0.00 Procyanidins N = ± ± ± ± ± 1–10 0.04 0.06 0.20 0.11 0.05 C 459

C: Food Chemistry 0.07 0.02 0.05 0.02 0.11 ± ± ± ± ± 1to10 = N Procyanidins 0.00 0.76 0.00 0.19 0.00 0.13 0.02 0.33 0.00 0.87 ± ± ± ± ± pH 0.00 0.00 0.00 0.00 0.00 0.01 0.01 0.22 0.00 0.20 ± ± ± ± ± Flavanol monomers pH vs.Procyanidins 1-10 B 0.03 0.00 0.03 0.00 0.03 0.02 0.03 0.11 0.03 0.09 ± ± ± ± ± 6.00 6.50 7.00 7.50 8.00 8.50 9.00

1.20 0.60 0.00 1.00 0.80 0.40 0.20 10.85 41.00 41.44 13.26 22.48 Preparation of 2 commercially available cake mixes resulted in (mg/g) 1-10 Procyanidins This is the 1st study focusing on the fate of antioxidant activ- ± ± ± ± ± 49%. Similarly, TP decreased 42% toto 56%, 91%, and flavanol total monomers flavanols 90% 61% to 85%. final pHs at or above 8.35tent and similar with to low antioxidant the chemistry homemade con- ing chocolate cakes soda leavened (Table with 3). bak- monomers The in the low cake antioxidant mixes could activity,cluding be TP, a use and result of of flavanol several Dutch-processed factorscocoa cocoa in- powder powder as instead well as of choicesults natural of suggest leavening that ingredients. These representative re- commercialsources of cake cocoa mixes flavanols. are poor Flavanol loss associated with use of baking soda ity, TP, flavanol monomers, andcocoa-containing procyanidins products. in heated The or resultsleavening baked agent show and that the thea resultant choice key effect of factor on intal pH polyphenols, the during and subsequent baking flavanol levels is cess compounds. of of Baked antioxidant cake about activity, pHmonomers 7.5 to- in as resulted ex- pH in increasedpH progressive with accompanied loss almost by loss complete of ofof loss cocoa the home at flavanol procyanidin cookbook higher oligomers. recipes Overening contain 60% agent baking as soda do asveyed many, but the at not sole local all, leav- grocery commercialthe cake stores. current mixes The study sur- original also cake used recipe 100% tested baking in soda as the leavening ORAC Total 0.17 9 0.50 21 0.67 23 0.42 45 0.23 42 ± ± ± ± ± ” color TE/g) (mg/g) (mg/g) (mg/g) (mg/g) L ” color), ORAC an- L 0.2 11.30 0.1 12.37 0.0 12.43 0.1 20.27 0.0 18.47 ± ± ± ± ± Height Hunter (micromole polyphenols Catechin Epicatechin Vol. 74, Nr. 6, 2009 — pH 0.08 4.3 0.06 4.2 0.13 4.1 0.03 3.4 0.03 2.9 ± ± ± ± ± mol TE/g), TP (2.48 to 3.26 mg/g), fla- μ a standard deviation) of triplicates. pH vs. Flavanol Monomers ± A 6.00 6.50 7.00 7.50 8.00 8.50 9.00

0.25 0.00 0.20 0.15 0.10 0.05 0.35 0.30 JOURNAL OF FOOD SCIENCE Flavanol Monomers (mg/g) Monomers Flavanol Finally, the cake recipe was prepared using 2 different baking baking soda baking powder B baking powder A 460 Values are the means ( Commercial cake mix B 8.81 Commercial cake mix A 8.35 Homemade cake with 8.81 made with baking powder, antioxidant activity decreased 45% to vanol monomers (0.29 to0.87 0.33 mg/g). Homemade mg/g), chocolate andhad cakes procyanidins a baked (0.22 with much to baking higher(4.1 soda cm), baked the pH darkest ofthe color, antioxidant-related 8.81, but chemistries. the also When compared largest much to lower rise the levels in cakes overall height of Homemade cake with 6.69 Sample/leavening Baked pH (cm) “ a C Homemade cake with 6.16 Figure 2 Relationship --- betweencakes. pH and flavanol monomers (A) and procyanidins (B) in homemadeTable baked chocolate 3 Comparison --- available of cake homemade mixes. chocolate cakes prepared with various leavening agents and commercially pH (6.16 o 6.69), color (18.47tioxidant to activity 20.27 (42 Hunter to “ 45 and is not unexpected inpossibility this of elevated study recoveries in with selected compounds. the final result being the powders for comparison with thewith original chocolate baking cakes soda made recipe fromof and commercial mixes 2 (Table different 3). Use commercialcakes with baking similar powders, physical and A chemical and characteristics for B, baked resulted in factors that could account for thesealyzed values. are The samples at being the an- changes limit can of make large detection differencesthis of level. when the It peaks is assay, are also therefore, integratedtems well small that at known the in monomeric flavanols both undergo model epimerization-causing catechins and to food-based become sys- epicatechins and vice-versawell (Wang 2000). and The rate Helli- of this conversion is dependent on temperature Cocoa flavanols after baking . . . no loss in flavanolgenerated monomers by or baking procyanidins powder. Some with ofpowder the the or lower cakes mixtures pH made with of baking bakinglarge recoveries powder of and flavanol baking monomers. soda There indicated are several possible C: Food Chemistry matteeigeinsmyhv ntentrlyocrigand occurring naturally content. the flavanol healthful on the have and may pH final ingredients the these im- on impact the agents consider leavening and basic to cakes or important acidulants is in of It pact content pH. final flavanol high their with goods in baked loss significant cinnamon as suffer such spices, may and fruits, other and apples, blueberries, B for less or content. 7.5 flavanol pH and be activity to antioxidant needs the of cake to preservation baked ingredients the acidic of adding pH by final The or in recipe. powder acid baking leavening a appropriate of form the the can choosing soda by baking to reversed due largely re- pH be increased These of cake. effect baked the the that thus in suggest and sults content pH flavanol cake the of baked ap- stud- more final like preserve In in ingredients acidic. increases acidic minimize that more cake found will recipe the have plesauce cake to we the here, texture shown keep and not to ies flavor serve provide also to may added but be purees, can 2, fruit (Table juices fruits, moder- conditions buttermilk, or to as acidic such slightly used ingredients even Other be or 1). can Figure neutral Each to pH 1981). cake (Dubois ate action of strengths neutralizing times different and and have sulfate, which lactone, aluminum delta glucono sodium dehydrate, phosphate phosphate, dicalcium aluminum sodium pyrophosphate, acid sodium phos- mono- phate, monocalcium acid, anhydrous tartaric monohydrate, tartar, of phosphate cream calcium include acids, leavening referred as sometimes to ingredients, acceptable acidic leavening an Common of achieving action. still leavening combination while changes a pH moderate using to agents preserved antioxidant flavanol be the can of more chemistries How- that agent. indicate leavening also only are results the losses the as these ever, soda that baking of and use 7.5 the above by pHs caused at that occur indicate losses results highest The the home. at goods made baked and or fla- available cakes commercially cocoa-containing weight sig- of molecular majority is low the there the in that vanols especially demonstrate flavanols, study of our loss the nificant of results The agent. . . . baking after flavanols Cocoa nnmu.18.Cletrsccack.I:Hrhysmk tcooae fa- chocolate: it make Hershey’s In: cake. cocoa Collector’s 1987. baking Anonymous. holiday special day Woman’s In: frosting. fudge Chocolate Wis.: 1985. Racine, Anonymous. cookbook. cocoa Hershey’s In: cocoa. hot BG, Hurry-up Kremers 1979. Anonymous. PH, Jacobs G, Cao RL, Prior AE, Mitchell SA, Chem Lazarus Am J GE, bean. cocoa Adamson the of catechin The 1931. M. Nierenstein F, Hardy WB, Adam oiercpsfo h ese ice.Hrhy a:HrhyFosCorp. Foods Hershey Pa.: Hershey, Kitchen. Hershey the p. 65 from recipes vorite Inc. U.S. Media Filipacchi Hachette York: New issue. p. 88 Inc. Co. Publishing Western to 47(10):4184–8. the correlation Chem Food and for Agric samples method J chocolate capacity. HPLC antioxidant and 1999. total cocoa HH. in Schmitz procyanidins KA, of Ritter quantification RB, Rucker JF, Hammerstone 53(2):727–8. Soc lvnlrc nrdet uha rps asn,cranberries, raisins, other grapes, foods, as cocoa-flavored such from ingredients flavanols flavanol-rich of loss the eyond Conclusions References ilrK,Sur A mt L e Y caeN,Faaa A uB us J 2006. WJ. 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