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Table 1 Antioxidant capacity (ORAC) and flavanol content comparison for unroasted, unfermented Lavado beans and unroasted fermented Ivory Coast beans used in this study

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

Bean type ORAC (μmol TE/g) ± − epicatechin (mg/g) ± − catechin (mg/g) Flavanols DP 1–10 (mg/g) Total flavanols (mg/g)
Washed, Unfermented Lavado 737 ± 32 6.53 ± 0.25 0.17 ± 0.02 37.18 ± 0.38 38.67 ± 1.15
Fermented Ivory Coast 420 ± 44 1.53 ± 0.06 0.09 ± 0.00 10.18 ± 0.09 14.33 ± 0.58
  1. Three composite samples of each bean type were analyzed and values are expressed as average and standard deviation.