Ciencias Agrarias / Agricultural Sciences

Cienc Tecn UTEQ (2021) 14(1) p 45-53 ISSN 1390-4051; e-ISSN 1390-4043 doi: https://doi.org/10.18779/cyt.v14i1.458

Chocolate: Origins, current technology and production of antioxidants beneficial to

health

El chocolate: Orígenes, tecnología actual y producción de antioxidantes benéficos para la salud

Héctor David Chévez-Vera1*, Pedro Rogelio Miranda-Suárez1, Luis Marcelo-Álava Rosales1, Mercy Karina Mendoza-
Zambrano1, Arelys Malena Zambrano-Estrada1, Louison Steven Marín-Álvarez1

1
Instituto Superior Tecnológico Ciudad de Valencia
*
Corresponding autor: [email protected]
Rec.: 01.03.2021 Acept.: 01.06.2021
Publicado el 30 de junio de 2021

Abstract Resumen

T he current review entitled Chocolate: Origins,

current technology and production of beneficial
antioxidants for health, presents us with a compilation
L a presente revisión titulada Chocolate: Orígenes,
tecnología actual y producción de antioxidantes
beneficiosos para la salud, nos presenta una
of researchs on the origin, history and benefits of recopilación de investigaciones sobre el origen, historia
chocolate as a superfood that contributes to the daily y beneficios del chocolate como superalimento que
diet not only with empty carbohydrates; but also, with a contribuye a la dieta diaria no solo con carbohidratos
number of complex chemical antioxidants compounds vacíos; pero también, con una serie de compuestos
such as flavonoids, theobromine, caffeine among químicos complejos como flavonoides, teobromina,
others, wich contribute to the health and development cafeína entre otros, que contribuyen a la salud y
of the human being in all stages of their life, thus desarrollo del ser humano en todas las etapas de su
also improving the cognitive and immunological vida, mejorando así también las capacidades cognitivas
capacities of those who consume this product. All e inmunológicas de quienes consumen este producto.
the aforementioned characteristics of this product of Todas las características antes mencionadas de este
tropical origin require a deeper knowledge of each producto de origen tropical requieren un conocimiento
of its possible benefits and what are the effects on its más profundo de cada uno de sus posibles beneficios y
consumption in the long and short term. cuáles son los efectos sobre su consumo a largo y corto
plazo.
Keywords: Chocolate, cocoa, health, antioxidants.
Palabras claves: Chocolate, cacao, salud,
antioxidantes.

45
Chévez et al., 2021

Introduction The main cocoa producers worldwide are: Ivory

Coast, Ghana, and Indonesia, countries that cover

C acao (Theobroma cacao L.) belongs to the genus

Theobroma; Greek word that means “food of the
gods”. The word cacao derives from the Mayan cacau;
around 70% of global production, despite the fact
that Ecuador is currently a country with a small cocoa
production worldwide ( 4% of production), for fine
cac = red and cau = force and fire (Hugo et al., 2011). aroma cocoas, represents the first producer with a
Historical compilations indicate that the Mayans wide margin of difference, 60% of world production
cultivated it, and the seed was used as currency (Leon- (Teneda, 2016).
Villamar et al., 2016), Mayan merchants, in their many The industrial processing of cocoa, therefore, is
trips, made cacao known to the Aztec people, who in a complex process that requires numerous operations.
turn adopted its cultivation and began to consume it in The chocolate obtained from this process is defined as
the form of a drink made with ground cacao, water and a semi-solid suspension of very fine solid particles of
honey; which was called xocolatl, which in Nahuatl sugar and cocoa, dispersed in a continuous fat phase.
means “sparkling water”(González et al., 2019). (Latif, 2013).
Cocoa was introduced to Europe after the colonization The present bibliographic work aims to carry out
of America. In 1528 the first shipment of cocoa beans an exhaustive review on the current state of the art of
to Spain was made (Torres, 2012). Despite its bitter chocolate, its origins, the current technology available
taste for European taste, chocolate managed to spread and the benefits of its consumption for human health,
throughout the Old Continent, thanks to the fact that due to the production of antioxidants that T. cocoa.
the upper classes made it a fashionable drink (snobbery
and foolishness, therefore, are not recent phenomena). Chocolate: A Food
To its toning effects, an alleged aphrodisiac capacity Chocolate seems to be one of the most promising
was added that made it very (Medrano, 2010). foods due to its high content of polyphenols such
Cacao is an evergreen tree of great economic as flavonoids, showing beneficial health properties
importance, with a tropical habitat that has been used (Delgado et al., 2018). Chocolate, the main derivative
for various nutritional, medicinal, ritual purposes, etc. of cocoa, contains, according to experts, compounds
by numerous cultures throughout history. Although still that report beneficial antioxidant properties, especially
found in the wild (Waizel, et al., 2012). (Theobroma interesting for cardiovascular health. It is convenient to
cacao L). it is a diploid fruit species (2 n = 2 x = 20) specify the type of chocolate you have greater benefits,
endemic to the tropical forests of South America. depending on whether it is black, milk or White (Amaya
Cacao was domesticated approximately 3000 years ago & Pabón, 2017). The process of producing chocolate
in Central America (Argout et al., 2011). The Criollo (generic name for cocoa-based sweets) from cocoa. To
cacao variety, which has a homozygous and almost make chocolate you need a mixture of cocoa, or cocoa
unique genotype, was one of the first to be cultivated. powder, cocoa butter and sugar. Then, depending on
Criollo is now one of two varieties of cacao that the product you want to obtain, other ingredients such
provides fine-flavored chocolate (Zarrillo et al., 2018) as milk, almonds, hazelnuts, fruits, etc. will be added.
The phases of chocolate manufacture are: roasting,
Cocoa And Derivatives: Origin Of Chocolate grinding, mixing, fine grinding, conching, tempering,
Cocoa derivatives are defined as products that are molding and packaging. If you want to separate
obtained by extraction, pressing, or pulverization, and the cocoa butter to obtain, for example, defatted
that can be chemically treated and mixed or not with cocoa powder, we will have the additional phase of
sugars or other ingredients (Sánchez et al.,2017). alkalization (Oliveras, 2007).
One of the most important processes carried out Studies have shown that chocolate provides a great
by the producer is fermentation, which is essential energy contribution to the human body, keeping the
to eliminate the pulp that surrounds the grains. brain part activated, achieving great mental abilities,
During this process, a consortium of natural yeasts is for this reason the cocoa shell is a useful food, which is
generated, among which are lactic bacteria and acetic why entrepreneurs in our nation have prepared infusion
acid, responsible for the production of alcohol and acid envelopes, obtaining relaxation, total stress levels
that diffuses into the grains, giving rise to complex regulating nerve cells (Martinez, 2020).
biochemical reactions within them. (Teneda, 2016). Cocoa contains between 10 and 22% fat,
The chocolate flavor develops from: Fermentation, consisting mainly of fatty acids: oleic, palmitic and
drying, which is carried out by the primary producer as stearic, as well as other organic acids; by various
well as the exporting merchant, and the roasting carried amino acids: alkaloids derived from pyrazine, others
out by the chocolate industry (Vera Chang et al.,2018). of the purine type or methylxanthines (caffeine,

46    Ciencia y Tecnología. 2021. 14(1): 45-53

 Chocolate: Origins, current technology and production of antioxidants beneficial to health

theophylline and theobromine); tryptamine, tyramine, Varieties with greater aroma to produce chocolate
hordenine, loginmesine, longimamidine, longimamine, The fine and aroma cocoa of Ecuador is a unique
metanephrine, octapamine, phenylephrine, argument for its very high quality: the Ecuadorian
methylisoquinoline, salsolin, salsolinol, and National cocoa is a natural outsider of the humid forest
synephrine; by sulfur compounds, phenols (coumarin, of Ecuador and appreciated at the same time as fine
esculetin and catechol), acetophenone, benzaldehyde, and aroma (Vallejo-Torres et al., 2018). the fine and
isopentyl benzoate; and by terpenes (essential oils), aroma Nacional cacao preserves a characteristic flavor
apigenin, linalol, linalool, etc. (Waizel et al., 2012). and an exclusive floral aroma designated “Up”. It is an
essential element in the elaboration of fine chocolate
Cocoa export from Ecuador to the world of the highest quality and aroma in the world market
At the end of the 19th century, new trade flows led (Vera-Chang , et al., 2018).
Ecuadorian cocoa beyond the Spanish “semi-periphery”
and linked it to the “center” of the world economy. As early Nacional
as the 1870s, part of the Ecuadorian cocoa production had Fine and aroma cocoa has distinctive aroma
found a market in France and Germany. By the 1890s, the and flavor characteristics sought after by chocolate
movement from Spain to northern Europe was complete manufacturers. It represents only 5% of the world
(Maiguashca, 2014). Ecuador held the position of the cocoa production. Ecuador, due to its geographical
world’s largest cocoa exporter between 1880 and 1890, conditions and its richness in biological resources, is
between 1870 and 1910 the main cocoa exporting houses the producer par excellence of fine and aroma Cacao
were founded, the rules for the distribution of the value Arriba (63% of world production) from the National
of the exported bean were established, and the main variety whose flavor has been recognized for centuries
world companies for the purchase of the grain, processing in the international market. This type of grain is used in
and marketing of derivatives, such as Nestlé, Côted’Or, all refined chocolates (ANECACAO, 2017).
Cadbury or Fry (Vassallo, 2016). Its cultivation and export
was intensified, it was the basis of the economy of Ecuador Sacha Gold®
between the years 1860 and 1920, a time identified as the Various flavor studies and cocoa harvested from
era of the “Golden Pepa”, becoming one of the countries trees in the Sacha Gold® selection has a fine flavor
with the largest world export of cocoa, generating wealth and aroma, very intense floral, characteristics that are
and allowing an important economic growth at the private highly desirable for customers in international markets.
level, which later served as economic support, Ecuador Theobromine / Caffeine tests in INIAP in 2014, and a
currently went from seventh to fourth place as an exporter T / C ratio of 6.65% was obtained, which according
of cocoa in the world and remained in the first place as a to INIAP in its study “Establishment of physical,
supplier of fine aroma national cocoa in 2015. During this chemical and organoleptic parameters to differentiate
year, total production was 265000 metric tons, breaking fine and ordinary cocoa” (INIAP, 2006),
records for the third consecutive time. Sales reached $ 750
million (Leon-Villamar et al., 2016). INIAP-EET 103
The genetic material known as EET - 103 shows
aromatic profiles of nut and cocoa, possibly this fruit
profile in the National variety of Ecuador could be
closely related to the sweet or caramel and nutty flavor,
when this attribute is present it could be linked to the
environment and hygroscopy of the almond near fruit
trees, to this is added a second component that is post-
harvest or curing management (Vera-Chang et al.,
2015).

INIAP-EETP-800 ‘Aroma Pichilingue’

The main characteristics of this clone are:
semi-erect growth, flowering in the first and third
quarter of the year, green and yellow immature ear
in its physiological maturity, self-compatible, early
Graphic 1. Important export destinations of dry roasted production (14 months), ear index of 18 , average of 46
/ fermented cocoa beans (quantity expressed in tonnes) seeds per ear and seed index of 1.40, which according to
Trade Map. NTE INEN 2018 (INEN, 2018), ranks it in the Superior

Ciencia y Tecnología. 2021. 14(1): 45-53    47

Chévez et al., 2021

Superior Summer Selecta (ASSS) category. Its sensory In 2018, exports of these cocoa beans increased by
profile, at the end of four days of benefit, is made up 12.79%, with Europe being one of the most important
of a moderate combination of cocoa, floral and fruity destinations for these exports. (Mite et al., 2010). At
flavors, with notes of nuts and sweetness, in which the beginning of this year, Regulation 488/2014 came
highlights the floral flavor, the main characteristic of into force, which was approved by the European Union
National cocoa, which identifies it as fine aroma cocoa and, which establishes the maximum level of cadmium
(Loor-Solórzano et al., 2019). that products derived from cocoa and chocolate can
The Ecuadorian technical standard NTE INEN contain, in order to protect health public (Salous &
2018(INEN, 2018) 176 (Table 1) establishes the Pascual, 2018).
classification for cocoa and the quality requirements
that the processed bean must meet and the criteria that Cadmium Allowable Levels
must be applied for its classification. According to Ministerial 097 - Annex 2 of the
Ministry of the Environment of Ecuador (MAE, 2018),
Modern technology for making chocolate Soil resource environmental quality standard and
The quality of cocoa is manifested through the remediation criteria for contaminated soils, mention
physical characteristics (size, weight, shell thickness, that the permissible value declared as normal is 0.5 mg
color, fat content) and the organoleptic characteristics / kg of heavy metal. While according to the regulations
of the almonds (Vera Chang et al., 2018). The pressing of the European Union approved since January 1, 2019,
of the almonds gives rise to three main products: the the maximum cadmium content in food products is
cocoa liquor, the cocoa butter, and the residue, the regulated. Therefore, the limits allowed for cocoa and
cocoa powder. The mixture of these elements originates chocolate will be the following: Milk chocolate with a
the cocoa paste, which is the basis for the elaboration total dry matter content of cocoa less than 30% will be
of chocolate bars and the different types of chocolate 0.10mg / kg. Chocolate with a total dry matter content
that exist today. (Palacio-Vásquez et al., 2017). of less than 50%, the maximum limit will be 0.30
mg / kg. Chocolate with a cocoa dry matter content
Cadmium contamination and its relationship with greater than or equal to 50% will have a maximum
chocolate production limit of 0.80 mg / kg. Cocoa powder sold to the final
The cocoa known as the ‘Pepa de Oro’, is one consumer 0.60 mg / kg. The State of California in the
of the representative fruits as a brand of Ecuador. United States will establish regulations for chocolate

Table 1. NTE INEN 2018 quality requirements of cocoa above and clone CCN-51 benefited (INEN, 2018)
“Cacao Arriba” CCN-
Requirements Unit
TSSP TSS TS TCS TE 51
135- 130- 120- 110- 105- 135-
One hundred grains weigh g 140 135 125 150 110 140
Good fermentation (minimal) % 75 65 60 44 26 65***
Light fermentation * (minimum) % 10 10 5 10 27 11
Fully Fermented (minimum) % 85 75 65 54 53 76
Violet (maximum) % 10 15 21 25 25 18
Slate / pasty (maximum) % 4 9 12 18 18 5
Mold (Maximum) % 1 1 2 3 4 1
Totals (analysis on 100 almonds) % 100 100 100 100 100 100
Defective (maximum) (analysis over 500 grams) % 0 0 1 3 4** 1
TOTAL FERMENTED % 85 75 65 54 53 76
* Violet brown coloring ** The presence of pellets is allowed only for the type ASE
*** The coloration varies from brown to violet
TSSP: Top Summer Select Plantation.
TSS: Top Summer Selecto.
TS: Top Select
TCS: Top Christmas Selection
TE: Top Epoch

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 Chocolate: Origins, current technology and production of antioxidants beneficial to health

that exceed these permitted levels as well, but without these substances, mainly in catechins (epicatechin,
restricting the marketing of the product that contain epigallocatechin, gallocatechin and catechin), in
high cadmium content, it will only warn of the risks of addition to other flavonoids such as procyanidins,
its consumption.(ANECACAO, 2017). anthocyanins, flavonones and glycosidic flavonol.The
concentration of polyphenols in dry and fat-free cocoa
Cadmium remediation in contaminated soils beans ranges between 15-20% (w / w) and they are
To reduce Cd levels in agricultural soils, it consists made up of 37% catechins, 4% anthocyanins and 58%
of applying nutrients to the soil that act antagonistically of proanthocyanidins (Perea-Villamil et al., 2009).
with the metal, limiting the plant to absorb it. A natural
biological mechanism by which the absorption and The Effects Of Chocolate On Cardiovascular Health
translocation of Cd decreases occurs in the case of According to a study in the British Medical
forest species where it has been proven that plant- Journal presented at the Congress of the European
associated ectomycorrhizae can reduce the amount of Society of Cardiology, drinking chocolate is healthy,
heavy metals absorbed by roots and their transfer to the as it reduces the risk of developing heart disease by
roots. stem, thereby reducing the toxicity of the metal. almost a third (Siswi-Wulandari, 2017). Dark chocolate
An alternative for the phytoremediation of heavy contains many biologically active components, such as
metals is to incorporate plant species that carry out catechins, procyanidins, and theobromine from cocoa,
the phytoextraction that are capable of accumulating along with added sucrose and lipids. All of these can
and tolerating high concentrations of metals in their directly or indirectly affect the cardiovascular system
harvestable tissues. (Armijos, 2019). by multiple mechanisms(Kerimi & Williamson, 2015).
Cocoa flavonoids have been shown to have
Antioxidant Effects Of Chocolate a modulating effect on platelet function, reducing
One of its nutritional attributes is the antioxidant the risk of thrombus formation. The mechanism of
capacity, associated with the content of polyphenols, action of flavanols would occur at the level of platelet
which is affected in different stages of industrialization. activation induced by ADP and by epinephrine.
(Acevedo-Alzate et al., 2017). The main phenolic Furthermore, flavanols have been observed to increase
compounds present in cocoa beans are located in three the bioavailability of nitric oxide (NO) in endothelial
groups, the catechins or flavan 3-ol, which represent cells. (Gómez-Juaristi et al., 2011).
37% of the total; anthocyanins with about 4% and Other bioactive components present in chocolate,
proanthocyanidins with 58% (Gómez-Juaristi et al., such as methylxanthines (mainly caffeine and
2011) theobromine), have been studied to a lesser extent and
Chocolate flavonoids have significant antioxidant some authors indicate that they should be taken into
activity, being able to protect tissues from oxidative account when interpreting the effects of chocolate
stress. Intervention studies carried out in humans after on the cardiovascular system. On the other hand, the
the consumption of chocolate show a decrease in the constituent fatty acids deserve special attention, such
oxidability of serum low-density lipoproteins (LDL) as stearic acid, which is considered neutral due to
and an increase in the antioxidant capacity of the its effects on total cholesterol and LDL-cholesterol.
plasma Likewise, the consumption of chocolate rich in (Watson et al., 2013).
procyanidins leads to a decrease in plasma oxidation (Ibero-Baraibar et al., 2017) showed that the
products (Gómez-Juaristi et al., 2011). ingestion of a cocoa extract (415 mg of flavanols /
The polyphenols of interest in cocoa are day) for 4 weeks resulted in a reduction of oxidized
those of the group of flavonoids, such as catechins LDL levels in older people. This cocoa extract was
(37%), anthocyanins (4%) and procyanidins (58%). bioavailable, since metabolites derived from its
Pharmacologically, flavonoids stand out for their low consumption were found in urine. On the other hand,
toxicity and high antioxidant action, and their ability this research showed that the group supplemented
to inhibit lipid peroxidation by reducing free radicals with cocoa extract presented a greater reduction in
and chelating metals. Due to these properties, cocoa is postprandial blood pressure levels compared to the
linked to the prevention of oxidative stress, biological non-supplemented group.
imbalance and alteration of cell function caused by Numerous studies report that chocolate is one
degenerative diseases such as atherosclerosis, heart of the foods that contains active compounds such as
disease, neurological diseases and cancer. (Negaresh & Polyphenols and Flavonoids (such as Epicatechin,
Marín, 2013). which is a molecule that acts as an antioxidant).
Cocoa and its products: cocoa liquor, dark Despite the fact that chocolate is high in fat, most
chocolate, cocoa powder or cocoa, are foods rich in of it is represented by omega-3 and omega-6, if it is

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Chévez et al., 2021

consumed in moderate portions it brings health benefits to morphine, increasing the urge to eat. This effect
(Estevan-Marín, 2015.). works in two ways: the consumption of chocolate
stimulates the production of enkephalins and this, in
Is Chocolate Addictive? turn, increases the consumption of chocolate. (Badrie,
Many people claim to crave chocolate and enjoy et al., 2015). Encephalins are a class of endogenous
the sensation that its consumption induces, the key to opioids that appear to have analgesic effects on the
this sensation could be a chemical called anandamide, central nervous system. (Sinisterra, 2015).
which is similar to the compounds released when Nowadays already the positive effects on the
consuming cannabis (marijuana), when we eat health of the products from chocolate are very known.
chocolate, anandamide is released in small amounts Certains studies to the human health benefits are
and creates a relaxing sensation (Wilson, 2015). It mentioned to belong, some of them, have antioxidant
is identified as one of the endogenous cannabinoid and antiinflammatory effects on the body in general
neurotransmitters in humans, which is synthesized in (Table 2).
the brain and, according to recent research, has been Theobromine (3,7-dihydro-3,7-dimethyl-
identified in the peripheral nervous system. It is linked 1Hpurine-2,6-dione), the main alkaloid-purine found
to memory processes and movement control, as well as in the products of cocoa trees, their seeds and shells,
the attenuation of the sensation of pain, the regulation belongs to a class of alkaloid molecules known as
of appetite and cell fate (Rojas et al.,2018). methyl xanthines, which occur naturally in up to 60
Chocolate contains a substance called enkephalin, different plant species and also include caffeine (the
which is possibly responsible for making chocolate main methyl xanthine in coffee) and theophylline (the
an impossible delicacy to resist. Encephalin activates main methyl xanthine in tea) (Vázquez-Ovando et al.,
opioid receptors in the brain, the same ones that react 2016).

Table 2. Some Investigations related to chocolate benefits on human health

StudyEstudio Health benefitsBeneficios para la salud
It keeps the brain part activated, reaching great mental abilities if the cocoa shell
(Martinez, 2020) is consumed in infusion.
Functional properties such as antioxidants, anticancer, anti-inflammatory,
antithrombotic, antimutagenic, antibacterial and analgesicNos comenta
(Perea-Villamil et al.,2009) que posee Ppropiedades funcionales como antioxidantes, anticancerígenos,
antiinflamatorios, antitrombóticos, antimutagénicos, antibacteriales y analgésicos
It has three high antioxidant elements, catechins or flavan 3-ol that represent 37%
(Vázquez-Ovando et al., 2016) of the total; anthocyanins with about 4% and proanthocyanidins with 58%.
The consumption of chocolate shows a decrease in the oxidability of serum low-
(Gómez-Juaristi et al., 2011) density lipoproteins (LDL) and an increase in the antioxidant capacity of the
plasma.
Consumption of (415 mg flavanols / day) for 4 weeks resulted in a reduction in
(Ibero-Baraibar et al., 2017) oxidized LDL levels in older people.
The consumption of chocolate stimulates the production of enkephalins which are
(Sinisterra, 2015) a type of endogenous opioids that seem to have analgesic effects on the central
nervous system.
Cocoa is an important source of polyphenols, in the form of flavonoids, which are
(Coto-Hernández, 2019) not only beneficial for its antioxidant capacity, but also for its positive impact on
a cardiovascular level.
The main methylxanthines in cocoa are theobromine (3.7% on a fat-free basis)
(Ortiz et al., 2019) and caffeine (around 0.2%). beneficial health properties, such as the stimulant and
antidepressant properties in cocoa products.
cocoa is linked to the prevention of oxidative stress, biological imbalance
(Negaresh & Marín, 2013) and alteration of cellular function caused by degenerative diseases such as
atherosclerosis, heart disease, neurological diseases and cancer.

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 Chocolate: Origins, current technology and production of antioxidants beneficial to health

Conclusions https://doi.org/10.17268/sci.agropecu.2018.04.10
El Salous, A., & Pascual, A. (2018). Determinación

F or years there has been the consumption of cocoa,

almonds and their derivatives, it is the last decade
that has made us aware of the benefits and virtues of
de cadmio, plomo y ocratoxina en la harina
proveniente de las cascarillas de dos variedades de
cacao en Ecuador. I+D Tecnológico. https://doi.
this tropical drupe, its high content of flavonoids is org/10.33412/idt.v14.1.1802
characterized, however, the consumption of everything Estevan Marín. (n.d.). UNA PORCIÓN DE
Food in excess could be harmful in people with obesity CHOCOLATE EN EL DESAYUNO
or overweight, in nature we can find flavonoids in ¿DISMINUYE LA MASA CORPORAL? –
different forms such as the implantation of a diet rich in MTX COLLEGE. 2015. Retrieved from http://
fruits and vegetables, however without neglecting the mtxcollege.com/index.php/2017/10/31/una-
pleasure that a quality chocolate offers us greater than porcion-de-chocolate-en-el-desayuno-disminuye-
60% pure cocoa. la-masa-corporal/
Gómez-Juaristi, M., González-Torres, L., Bravo, L.,
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