Claim · model-written summary
Proanthocyanidin pentamer levels in beans roasted at 175 C for 8 min were 36% higher than in beans roasted using hot air.
- Taxon
- beanse0
- Treatment
- roasted at 175 °C for 8 mine0
- Outcome
- pentamere0
- Direction
- highere0
- Value
- 36%e0
- Comparator
- those roasted using HAe0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Verbatim
e0“the levels of proanthocyanidin (PAC) tetramer and pentamer in beans roasted at 175 °C for 8 min were 23% and 36% higher, respectively, than those roasted using HA”
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 Total phenolic content in hot-air-roasted beans was 20% to 33% higher than in superheated-steam-roasted beans across all roasting treatments.
- Intervention effect Proanthocyanidin tetramer levels in beans roasted at 175 C for 8 min were 23% 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.