The Effect of Processing Operations on the Polyphenol Content of Cocoa Beans: A Review

• Main Authors: Beatrice Chong Chee Leong, Mohd Sani Sarjadi, Roslina Mohd Shah, Mohd Hafiz Abd Majid
• Format: Article
• Language: English; English
• Published: Malaysian Institute of Chemistry (Institut Kimia Malaysia) 2024
• Subjects: QK474.8-495 Spermatophyta. Phanerogams; SB1-1110 Plant culture
• Online Access: https://eprints.ums.edu.my/id/eprint/40756/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/40756/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/40756/; https://doi.org/10.55373/mjchem.v26i2.46
• Institution: Universiti Malaysia Sabah

Cocoa beans undergo processing operations to develop the aroma, and flavour precursors of chocolate and other cocoa products, in line with commercial preferences. However, processing has a negative effect on the polyphenol content of cocoa beans, reducing their health benefits, particularly their an...