Chemical Components

Cocoa is among the most concentrated sources of the flavanols, catechin and epicatechin, with four times the catechin content of tea (Arts et al 1999). Chocolate also contains additional flavonoids not found in tea, with high concentrations of oligomeric procyanidins (Lazarus et al 1999). Post-harvesting and processing pro© 2007 Elsevier Australia

cedures can have a striking influence on the flavanol content of chocolate and cocoa (Hollenberg et al 2004). Dark chocolate has the highest total catechin content with approximately 53.5 mg/100 g, whereas milk chocolate contains approximately 1 5.9 mg/100 g (Arts et al 1999). White chocolate primarily contains cocoa butter with minimal levels of polyphenols. Cocoa also contains the methylxanthines, caffeine and theobromine, the biogenic amines phenylethylamine, phenylalanine and tyrosine (Bruinsma & Taren 1999) and the cannabinoid-like fatty acid anandanine analogs, N-oleoylethanolamine and N-linoleoylethanolamine (Di Tomaso et al 1996). Chocolate is also a rich source of minerals, including magnesium, calcium, iron, copper, phosphorus, potassium and zinc (Steinberg et al 2003).

Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

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