@misc{10481/70655,
year = {2021},
month = {8},
url = {http://hdl.handle.net/10481/70655},
abstract = {Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting has an important
influence on its sensory and nutritional characteristics; therefore, roasting could also play a role in
cocoa bioactivity. Thus, the aim of this paper is to unravel the effect of cocoa roasting conditions on its
antioxidant capacity and modifications of gut microbiota after in vitro digestion-fermentation. HMF and
furfural, chemical markers of non-enzymatic browning, were analyzed in unroasted and roasted cocoa
powder at different temperatures, as well as different chocolates. The antioxidant capacity decreased with
roasting, most probably due to the loss of phenolic compounds during heating. In the case of the evaluated
chocolates, the antioxidant capacity was 2–3 times higher in the fermented fraction. On the other
hand, HMF and furfural content increased during roasting due to increasing temperatures. Moreover,
unroasted and roasted cocoa powder have different effects on gut microbial communities. Roasted
cocoa favored butyrate production, whereas unroasted cocoa favored acetate and propionate production
in a significant manner. In addition, unroasted and roasted cocoa produced significantly different gut
microbial communities in terms of composition. Although many bacteria were affected, Veillonella and
Faecalibacterium were some of the most discriminant ones; whereas the former is a propionate producer,
the latter is a butyrate producer that has also been linked to positive effects on the inflammatory health of
the gut and the immune system. Therefore, unroasted and roasted cocoa (regardless of the roasting
temperature) promote different bacteria and a different SCFA production.},
organization = {"Plan propio de Investigacion y Transferencia" of the University of Granada},
organization = {European Research Commission (Research Executive Agency) under the research project Stance4Health	816303},
publisher = {Royal Society of Chemistry},
title = {Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation},
doi = {10.1039/d1fo01155c},
author = {Maldonado Mateus, Lida Yaneth and Pérez Burillo, Sergio and Hinojosa Nogueira, Daniel José and Rufián Henares, José Ángel and Pastoriza de la Cueva, Silvia},
}