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Heritage Science

Table 3 Antioxidant capacity, and flavanol content comparison for Ivory Coast 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)

From: Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

Measure

Ivorian beans, traditional process

Ivorian beans, modern process

p-value * (if different)

ORAC (μmol TE/g)

383 ± 6

317 ± 15

0.0021

± − epicatechin (mg/g)

1.60 ± 0.14

1.27 ± 0.06

0.0075

± − catechin (mg/g)

0.54 ± 0.03

0.63 ± 0.05

0.0596

flavanols DP 1–10 (mg/g)

8.30 ± 0.20

6.79 ± 0.30

0.0014

total flavanols (mg/g)

17.67 ± 0.58

19.33 ± 1.15

0.0890

  1. *The p-values calculated on basis of a 95% confidence of a significant difference at p ≤ 0.05.
  2. Three composite samples were analyzed and values expressed as average and standard deviation.
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