How the “dutching” or alkalizing process removes the beneficial flavonoids from natural cocoa
Cocoa Powder Description |
ORAC (micromoles TE/g) |
Total Polyphenols (mg/g) |
Flavanol Monomers (mg/g) |
PAC (mg/g) |
|
HERSHEY’S Cocoa |
628 |
56.4 |
2.66 |
36.2 |
|
HERSHEY’S SPECIAL DARK Cocoa (NOT THE CHOC. BAR) |
233 |
11.5 |
0.06 |
4.5 |
|
Commercial Natural Cocoa |
629 |
52.6 |
3.11 |
34.6 |
|
Lightly Alkalized Cocoa |
375 |
29.4 |
1.39 |
13.8 |
|
Moderately Alkalized Cocoa |
279 |
20.8 |
0.63 |
7.8 |
|
Heavily Alkalized Cocoa |
253 |
15.6 |
0.13 |
3.9 |
|
Data from Miller et al., 2008— Miller, K. B.; Hurst, W. J.; Payne, M. J.; Stuart, D. A.; Apgar, J.; Sweigart, D. S.; Ou, B. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J. Agric. Food Chem. 2008, 56 (18) 8527-8533) |
|||||