Claim · model-written summary
Total phenolic content in hot-air-roasted beans was 20% to 33% higher than in superheated-steam-roasted beans across all roasting treatments.
- Taxon
- cocoa beanst0
- Treatment
- HA beanse0
- Outcome
- total phenolic contente0
- Direction
- highere0
- Value
- 20% to 33%e0
- Comparator
- SHS beanse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Verbatim
e0“total phenolic content in HA beans for all roasting treatments was 20% to 33% higher than SHS beans”
t0“cocoa beans”
Title
Sawali Navare; Bethany H. Lam; Misha T. Kwasniewski; et al. Journal of the Science of Food and Agriculture 2026. doi:10.1002/jsfa.70417
Other claims from this paper (4)
- Intervention effect The IC50 against PLA2 of extracts from cocoa beans roasted with superheated steam at 175 C was 50% lower than that of comparable hot-air-roasted beans.
- Intervention effect Proanthocyanidin tetramer levels in beans roasted at 175 C for 8 min were 23% higher than in beans roasted using hot air.
- Intervention effect Proanthocyanidin pentamer levels in beans roasted at 175 C for 8 min were 36% higher than in beans roasted using hot air.
- Recommendation The authors conclude that superheated steam roasting could be used to produce cocoa beans with greater anti-inflammatory activity and higher levels of key PACs than hot air roasting.