Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.

This article investigates the impact of roasting on the phenolic content, antioxidant activity, bioactive compounds, oxidative stability, and melting properties of cocoa beans and chocolate produced from roasted (RB) and unroasted cocoa beans (URB). The study found that unroasted beans and chocolates made from them had higher total phenolic content (TPC) and antioxidant capacities, including DPPH scavenging, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC), compared to roasted counterparts. Roasting increased oxidative markers such as free fatty acids and thiobarbituric acid reactive substances (TBARS), indicating reduced oxidative stability, and altered melting temperatures of cocoa beans, though chocolate melting properties remained similar. Fourier transform infrared (FTIR) analysis identified structural differences related to proteins, polysaccharides, and phenolics, while roasting influenced individual phenolic compounds variably, increasing gallic acid but decreasing (-)-epicatechin and chlorogenic acid. The findings suggest that chocolate production using unroasted cocoa beans may preserve antioxidant qualities better, though roasting’s effects on flavor and potential thermal contaminants warrant further study.