Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate / Composicion de acidos grasos y contenido de solidos grasos de cacao peruano para la produccion de chocolate óptimo

Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

La composición de ácidos grasos (CAG) y el contenido de sólidos grasos (CSG), de la fracción lipídica de los cultivares peruanos de cacao CCN 51 e ICS 6 así como del "chocolate óptimo", obtenido de las mezclas de las primeras dos, fueron determinados por técnicas analíticas para conocer su calidad. Estas variedades tuvieron valores nutricionales importantes. La CAG de los granos de cacao fueron similares, sin embargo la CAG del "Chocolate óptimo" tuvo diferencias significativas (p<0,05) para los acidos grasos palmitico, araquidico y linoleico. El ratio n6:n3 fue de 12,0 ± 1,7. El CSG de los granos de cacao fueron los mismos y tuvo una fuerte dependencia con la temperatura, también se definió un modelo matematico para el chocolate. El CSG le confiere al chocolate una consistencia dura a temperaturas de 20 a 25°C y resistentes al calor de 25 a 30°C, siendo tales propiedades una ventaja en la comercialización de chocolates. La calidad de estas fracciones lipidicas tuvieron aspectos nutricionales y fisicos en el chocolate oscuro para consumo humano.

Glucose-lowering Potential of Cocoa Powder Intake - An Avenue for Positive Management of Diabetes Mellitus.

Diabetes mellitus (DM) is a public health problem which is increasing all over the world and various contributions to its prevention and management is crucial. Cocoa powder as a food ingredient has been discovered to have medicinal purposes most especially in the treatment of cardiovascular diseases. This study was conducted to determine the efficacy of cocoa powder on the blood glucose level, body weight, feed and water in-take of experimental normal and albino rats with DM. Sixty matured male and female albino rats with an average weight of 200 g were randomly divided into 10 groups of 6 rats which include the normal and diabetic control and 8 treatment groups. DM was induced intravenously by giving the rats a single dose of Alloxan Monohydrate (100 mg/kg body weight) and the treatments include 1-4% natural cocoa powder mixed-feed. The results showed that cocoa powder could normalize increase fasting blood glucose and water in-take as well as body weight loss caused by alloxan. The group with DM fed with 4% cocoa powder feed showed the lowest water intake (29.6±8.41 ml) as well as the lowest final fasting blood glucose level (101±3.26 mg/dl) when compared to the diabetic control group while the normal group fed with 4% cocoa powder had the lowest body weight (204±11.6 g) when compared to the normal control group. There was a significant decrease in the final feed intake of both the diabetic and normal treatment groups when compared to the normal control group. This study suggests that cocoa powder contains glucose-lowering potentials that could yield a positive result in the management of DM.

Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria

El Análisis de Peligros y Puntos de Control Crítico (HACCP) es una herramienta para la Gestión de Inocuidad de los alimentos que permite identificar los peligros físicos, químicos y biológicos asociados al proceso a través de toda la cadena productiva. Este trabajo tiene por finalidad diseñar el Programa de HACCP para el proceso de producción de cacao en polvo en una industria de alimentos venezolana. Previamente se evaluó el cumplimiento de las Buenas Prácticas de Manufactura (BPM) y los Procedimientos Operativos Estándar de Saneamiento (POES), elementos básicos para el establecimiento del HACCP. Se visitaron las instalaciones de varios proveedores a objeto de observar el cumplimiento de las Buenas Prácticas Agrícolas (BPA). Para el desarrollo del programa HACCP se aplicaron los siete principios básicos del mismo y las cinco tareas preliminares, conforme a la metodología descrita por el Codex Alimentarius.Conducido el análisis de peligros, se identificaron tres puntos de control críticos en la línea de proceso: descascarillado (control de ocratoxina A), fase de tostado (control de Salmonella) y detección de partículas metálicas. Se establecieron los Límites Críticos, los Procedimientos de Vigilancia, las Acciones Correctivas, los Procedimientos de Verificación y de Documentación, recomendándose implementar el Programa HACCP en la industria procesadora de cacao en polvo con la realización de los ajustes correspondientes en los casos donde sea necesario. Recientemente la ocratoxina A (OTA),ha sido relacionada con el cacao en grano. Aunque se ha señalado que el descascarillado es una medida de control efectiva para este peligro químico, se recomienda estudiar la prevalencia de OTA en el cacao producido en el país y validar la etapa del descascarillado como control de micotoxinas.

Design of an HACCP program for a cocoa processing facility. The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established,the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well.

Efeito do pó de cacau (Theobroma Cacao) e seus princípios ativos na pressão arterial de portadores do Diabetes Mellitus Tipo II / Effect of Coocoa powder (Theobroma Cacao) and its active ingredients in blood pressure in patients with Diabetes mellitus type II

Introdução: O Diabetes Mellitus é uma doença crônica que pode ser provocada pela destruição das células beta das Ilhotas de Langerhans, pela sinalização insuficiente destas, e alterações ou redução dos receptores para a ligação da insulina. A hiperglicemia torna-se característica comum a todos os tipos de Diabetes e determinará suas complicações micro e macrovasculares. Estudos recentes relatam que a hiperglicemia persistente reduz a atividade da enzima óxido nítrico sintetase (NOS) existente no endotélio, cuja função é produzir óxido nítrico (NO), este apresenta função vasodilatadora com importância na homeostasia circulatória e vascular. O uso de fitoterápicos como coadjuvantes ao tratamento ou prevenção das lesões vasculares torna-se importante aliado terapêutico. A semente do cacau apresenta um flavonol chamado procianidina, cuja atividade favorece a síntese de óxido nítrico (NO) e pode representar uma alternativa à prevenção e tratamento da lesão vascular neste grupo de indivíduos. Objetivo: O presente estudo objetivou avaliar o efeito do Cacau em pó na tensão arterial de pacientes portadores de Diabetes Mellitus tipo II. Método: Ao todo, foram administradas 360 cápsulas de 500mg grama do Pó de Cacau pó de cacau, sendo quatro cápsulas três vezes ao dia ao longo de 30 dias, em seis pacientes normotensos, portadores de Diabetes Tipo II, da Associação dos Diabéticos de Bauru-SP. Foram realizadas três verificações consecutivas da pressão arterial (PA) com base no método de Korotkoff, tendo sido considerada para análise a média dos valores obtidos. Resultados: Ainda que se tenha detectado redução da pressão sanguínea media em quatro casos, após a análise estatística, não ocorreu diferença estatisticamente significativa para as variáveis estudadas. Conclusão: para as condições do estudo não foi possível considerar que o pó de cacau tenha efeito em reduzir a pressão arterial.

Introduction: Diabetes Mellitus is a chronic disease that can be caused by destruction of the beta cells of the Islets of Langerhans, by their insufficient signaling and by changes or reduction of the receptors for insulin binding. Hyperglycemia becomes a common feature to all types of Diabetes and will lead to microvascular and macrovascular complications. Recent studies report that persistent hyperglycemia reduces the activity of the enzyme nitric oxide synthase (NOS) on the endothelium, whose function is to produce nitric oxide (NO), which presents vasodilator function with importance in vascular and circulatory homeostasis. The useof herbal medicines as adjuncts to the treatment or prevention of vascular lesions becomes important therapeutic ally. The seed of cocoa has a flavanol called procyanidin, whose activity favors the synthesis of nitric oxide (NO) and could represent an alternative to prevention and treatment of vascular injury in this group of individuals. Objective: This study aimed to evaluate the effect of cocoa powder on blood pressure measures in patients with diabetes mellitus type II. Method: A total of 360 capsules with 500mg grass Cocoa Powder were administered, four capsules three times a day from over 30 days to six normotensive patients suffering fromType II Diabetes from the Diabetic Association of Bauru -SP. We performed three consecutive measures of the blood pressure (BP) based on the Korotkoff method. The mean value was considered for analysis of the values. Results: Although there was decline in the measurements of BP in four cases, it was found that the reduction on blood pressure was not statistically significant. Conclusion: in the conditions of the study, it is not possible to consider that cocoa powder has some effect in reducing blood pressure.