Claim · model-written summary
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.
- Taxon
- cocoa beanst0
- Treatment
- SHS beans at 175 °Ce0
- Outcome
- median inhibitory concentration (IC 50 ) against PLA 2e0
- Direction
- lowere0
- Value
- 50%e0
- Comparator
- comparable HA beanse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Verbatim
e0“The median inhibitory concentration (IC 50 ) against PLA 2 of extracts from SHS beans at 175 °C was 50% lower than comparable HA 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 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.
- 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.