The number of studies on cocoa polyphenols has increased significantly in recent years, mainly due to their benefits on human health. Recently, some researchers have studied how to predict the polyphenolic content of cocoa products based on the nonfat cocoa solids (NFCS), and how these contents are affected by the manufacturing steps. Most of the reviews found in the literature are focused on the mechanisms of the benefits of phenolics from cocoa on the human organism. The present review gives an overview of the main research carried out on the high polyphenolic contents of cocoa and its derivatives and on the health benefits. In addition it presents the technological aspects affecting the phenolic compounds profile during processing. Scientific research has indicated that destruction of the phenolic compounds naturally present in cocoa seeds occurs mainly during the stages carried out to develop the chocolate flavour, favouring a decrease in adstringency and bitterness. The polyphenols responsible for the antioxidant activity of cocoa, are drastically reduced during fermentation of the seeds and alkalization of the nibs and liquors, steps that involve the occurrence of complex biochemical reactions or a significant variation in pH. The production of milk and dark chocolate, excluding white chocolate, has a great potential for technological innovation, due to the need to maintain these compounds important to the health, without prejudicing the pleasant flavour, which is a very important attribute in chocolate products.
Cocoa; Chocolate; Phenolic compounds; Polyphenols; Fermentation; Alkalization
