Influence of Alkalization Treatment on the Color Quality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder

다국어 초록 (Multilingual Abstract)

The effects of alkalization treatments on color,colorimetric fractions, total polyphenol content, andanthocyanin content of cocoa powder were investigated. Adarker color and a lower total polyphenol content wereobtained for cocoa powder alkalized using a K2CO3solution than with an NaOH solution. A high temperatureand basic pH conditions favored formation of darkcomponents during alkalization due to sugar degradation,Maillard reactions, and anthocyanin polymerizing. Theanthocyanin content decreased with an increasing alkaliconcentration, suggesting that more anthocyanins weretransformed into brown polymers in darker cocoa powder.
Cocoa powder with a heavy degree of alkalization had thelowest ratio of monomer anthocyanins to yellow/brownpolymer content. OD460/OD525 values for alkalized sampleswere higher than for non-alkalized samples. Cocoa powderpresented a better color quality after alkalization treatment.

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