A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Epicatechine
Avatar
Polarbear
Tromsø, Norway
Member
Members
Forum Posts: 299
Member Since:
April 24, 2004
sp_UserOfflineSmall Offline
1
March 12, 2007 - 4:57 pm
sp_Permalink sp_Print

I recently read a piece that said that a flavanoid named epicatechine was a major reason cocoa was healthy, but that it ususally was mainly removed by the processing. Any one who known whether this implies that epicatechine goes away in the conching, or "only" in dutching - as the first is done by everyone, the last mainly by big evils...

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
Avatar
seneca
USA
Member
Members
Forum Posts: 208
Member Since:
May 22, 2005
sp_UserOfflineSmall Offline
2
March 12, 2007 - 5:37 pm
sp_Permalink sp_Print

I don't know if you've seen this, but it's an interesting piece if not:
http://www.sciencenews.org/art.....5/food.asp

From the (admittedly few) food scientists that I've talked to, my impression is that dutching is certainly an issue with respect to maintaining the various volatiles, including antioxiddants. I've also heard that roast time/temp can have an impact, but I'm certainly no expert on either front...

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
3
March 12, 2007 - 8:03 pm
sp_Permalink sp_Print

Epicatechin is in a class of flavanols, or antioxidants. Cacao, in it's natural form, has up to 70% of this type of material (not all epicatechin, but antioxidants in general - there's many of them - catechin, quercitin, etc). There are many steps along the way that destroy antioxidants - the very first of which is the fermentation step, which releases an enyzme called polyphenol oxidase, that breaks down the antioxidants to much lower levels. Further on, any time you expose the product to hot water, lots of oxygen, or excessive heat, you're further degrading the antioxidants.

Avatar
Polarbear
Tromsø, Norway
Member
Members
Forum Posts: 299
Member Since:
April 24, 2004
sp_UserOfflineSmall Offline
4
March 13, 2007 - 10:30 am
sp_Permalink sp_Print

Thanx, folks - it seems that, in summary, I should try to get cocoa that has been processed as little as possible.

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
Avatar
Alan
Columbia, MO, USA
Member
Members
Forum Posts: 99
Member Since:
April 20, 2006
sp_UserOfflineSmall Offline
5
March 13, 2007 - 12:36 pm
sp_Permalink sp_Print

Hi Polarbear,

Well if you really want some chocolate high in anti-oxidants and you aren't averse to eating things that don't taste nearly as good as some of the bars people talk about on seventypercent, then you could always stock up on the Mars ChocoVia product.

They have one that is not a snack bar, but is actually a box of dark chocolate bars. As I understand it, they have spent considerable money, and a number of years, trying to figure out how to process cacao to minimize the loss of the anti-oxidants and provide consistent anti-oxidant levels in their products.

I don't have any scientific data on what difference there is between their product and other dark chocolate, but you might find something on-line.

Actually, while searching around I found some interesing things, but the information is all provided by Mars, so it is anyone's guess about how much is marketing and how much is reality. The last link is unrelated to the current topic, but I found it interesting:

http://www.cocoavia.com/
http://www.cocoavia.com/story/.....ience.aspx
http://www.cocoavia.com/story/
http://www.cocoasustainability.mars.com/

Also, as Oz_Choc, and perhaps Sebastian, have pointed out before, Forastero cacao has higher anti-oxidant levels than other cacao and you will notice that chocolate higher in anti-oxidants will be slightly (or even vastly) more bitter and astringent than something like a Porcelana bar.

Alan
http://www.Patric-Chocolate.co.....colate.htm

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
13 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Vigdis Rosenkilde

stkittschocolatecompany

Al

Borntn

terryphillips

OANA PICINCU

Forum Stats:

Groups: 7

Forums: 26

Topics: 1821

Posts: 10525

 

Member Stats:

Guest Posters: 1

Members: 5092

Moderators: 0

Admins: 1

Administrators: Seventy%

Epicatechine | General Discussions | Forum