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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)

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

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
  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.