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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.