Polyphenols in cocoa ( Theobroma cacao L . )

Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas and red wines. Cocoa and its derived products (cocoa powder, cocoa liquor and chocolates) contain varied polyphenol contents and possess different levels of antioxidant potentials. The polyphenols in cocoa beans contribute to about 12-18% of the dry weight of the whole bean. Main classes of polyphenolic compounds identified are such as simple phenols, benzoquinones, phenolic acids, acetophenones, phenylacetic acids, hydroxycinnamic acids, phenylpropenes, coumarines, chromones, naphtoquinones, xanthones, stilbenes, anthraquinones, flavonoids, lignans and lignins. Three main groups of cocoa polyphenols can be distinguished namely the catechins (37%), anthocyanins (4%) and proanthocyanidins (58%). The main catechin is (-)-epicatechin with up to 35% of polyphenol content. Effects of processing could influence the polyphenols of cocoa and its products. The aim of this paper is to provide a review of some of the latest developments and studies reported for cocoa polyphenols and its contribution of this area for the betterment of human health.