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Figure 5 | Heritage Science

Figure 5

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

Figure 5

Comparison of fermented Ivory Coast (Ivorian) cacao beans that have been left unprocessed, have been roasted and ground using traditional methods (Traditional Process) and have been processed using modern processing. Top Graph. Analysis of antioxidant activity (ORAC); Second Graph. Analysis of epicatechin (yellow bars) and catechin (blue bars) content; Third Graph, Analysis of Flavanols DP 1–10 content and Bottom Graph, Analysis of Total Flavanol content.

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