Elżbieta Sikora

Cocoa agronomy, quality, nutritional, and health aspects.

The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

Hydrothermal Processing on Phenols and Polyphenols in Vegetables

Abstract Fruit and vegetables are usually the first food products to be mentioned as potential sources of antioxidative compounds in the daily diet. Vegetables may be eaten raw or cooked. Often they are frozen and stored in that state for an extended period of time. Technological procedures to which vegetables are subjected prior to their consumption may affect qualitative and quantitative changes in their chemical compositions. Similarly, the polyphenolic compounds and their antioxidant activity are strongly dependent on the technological treatments. These compounds are water soluble; it is therefore expected that hydrothermal processes in particular may contribute to their losses. Knowledge of the factors and their impact on the content of phenolic compounds in vegetables may lead to the selection of technological processes and culinary processing, which allow the most optimal retention of these components.