Table 2 Antioxidant capacity and flavanol content comparison for unfermented Lavado cocoa beans roasted on a Mayan-style comal and ground on a metate (Traditional process) compared to the same beans roasted and ground using modern pilot plant equipment (Modern process)
Measure | Lavado beans, traditional process | Lavado beans, modern process | p-value * |
|---|---|---|---|
ORAC (μmol TE/g) | 620 ± 17 | 613 ± 15 | 0.6433 |
± − epicatechin (mg/g) | 3.57 ± 0.15 | 3.73 ± 0.06 | 0.1518 |
± − catechin (mg/g) | 1.77 ± 0.15 | 2.53 ± 0.06 | 0.0012 |
flavanols DP 1–10 (mg/g) | 18.12 ± 0.72 | 18.90 ± 0.40 | 0.6143 |
total flavanols (mg/g) | 36.00 ± 1.00 | 38.67 ± 1.53 | 0.0647 |