PDF(Pubmed)
Abstract：
Cocoa can undergo an alkalization process to enhance its color and solubility. It reduces astringency and alters its composition, particularly in the phenolic compound content, which is related to cocoa health benefits. This study aimed to investigate the impact of alkalization on the composition of seven commercial cocoa powders. A liquid chromatography-based metabolomic approach was employed to assess the metabolic differences between alkalized and non-alkalized cocoa powders. Supervised orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the most discriminating variables between groups. A feature-based molecular network (FBMN) was used to explore the chemical space. Three hundred forty-seven metabolites were obtained as the most discriminant, among which 60 were tentatively annotated. Phenolic compounds, lysophosphatidylethanolamines, amino acids, and their derivatives were significantly reduced in alkalized cocoas. In contrast, fatty acids and their derivatives significantly increased with alkalization. Despite the variability among commercial cocoas, chemometrics allowed the elucidation of alterations induced specifically by alkalization in their composition.
摘要：
可可可经历碱化过程以增强其颜色和溶解度。它减少了收敛性并改变了其成分，特别是酚类化合物的含量，这与可可的健康益处有关。本研究旨在研究碱化对七种商品可可粉成分的影响。采用基于液相色谱的代谢组学方法来评估碱化和非碱化可可粉之间的代谢差异。监督正交偏最小二乘判别分析（OPLS-DA）用于识别组之间最有区别的变量。基于特征的分子网络（FBMN）用于探索化学空间。获得了三百四十七种代谢物作为最具判别力的，其中60个是暂时注释的。酚类化合物,溶血磷脂酰乙醇胺，氨基酸,它们的衍生物在碱化可可中显著减少。相比之下,脂肪酸及其衍生物随着碱化而显着增加。尽管商业可可之间存在差异，化学计量学可以阐明由其组成中的碱化特别引起的变化。
