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- Title
Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers' Health.
- Authors
Caponio, Giusy Rita; Lorusso, Michele Pio; Sorrenti, Giovanni Trifone; Marcotrigiano, Vincenzo; Difonzo, Graziana; De Angelis, Elisabetta; Guagnano, Rocco; Ciaula, Agostino Di; Diella, Giusy; Logrieco, Antonio Francesco; Montagna, Maria Teresa; Monaci, Linda; De Angelis, Maria; Portincasa, Piero
- Abstract
We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and gastrointestinal motility in healthy subjects fed with dark chocolate. Proteomic, lipid and metabolite analysis were performed by LC-MS/MS analysis and the total phenol content and antioxidant activity were estimated in both types of chocolate. Fifty healthy volunteers joined the study of the sensory characteristics of both types of chocolate; another 16 subjects underwent the study of gallbladder and gastric emptying by functional ultrasonography and orocecal transit time by lactulose H2-breath test after ingestion of dark chocolate. Identification of polyphenols, amino acids and fatty acids was carried out in both types of chocolate analysed, and results confirmed their richness in polyphenols, amino acid derivatives and fatty acids (FAs) either saturated (stearic, myristic, palmitic, ecosanoic) or unsaturated (oleic and linolenic). For agreeability, Choco-A scored higher than Choco-I for smell, texture, and taste and they did not show significant differences in the gastrointestinal motility. In conclusion as for gastrointestinal motility studies, we report that the ingestion of a small amount of chocolate induced a mild gallbladder, gastric contraction and a fast transit time compared to the test meal in healthy subjects.
- Subjects
AMINO acids; ANTIOXIDANTS; BREATH tests; CACAO; GASTROINTESTINAL motility; INGESTION; LIQUID chromatography; MASS spectrometry; PHENOLS; POLYPHENOLS; SENSORY stimulation; SMELL; TASTE; ULTRASONIC imaging; FUNCTIONAL foods; PROTEOMICS
- Publication
Nutrients, 2020, Vol 12, Issue 4, p939
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu12040939