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The roasting time depends on the further use of the cocoa, and cocoa powder is usually made from darker roasted beans, whereas cocoa butter is made from slightly roasted beans (40) After bean roasting, the nibs are milled and the resulting cocoa mass (also termed cocoa liquor ) pressed to separate the butter fraction The residual cake is milled resulting in cocoa powder that can also be treated with alkali (potassium or sodium carbonate) to increase color intensity and make the product less acidic The alkalization treatment is also termed Dutching, since it was developed by Van Houten toward the end of the nineteenth century in Holland All these processes have a marked effect on the polyphenolic constituents of cocoa During fermentation, the contents of catechins are signi cantly lowered, especially in the early stage of the process (44).

(Continued)

Overall, approximately 90% of the ( )-epicatechins may be converted to more complex polyphenols during fermentation, which lowers the typical astringency of the unfermented beans (40) Roasting impacts the contents of constituents such as hydroxy acids, polyphenols (eg, epimerization of ( )-epicatechin), and of course consumes free amino acids and reducing sugars in condensation.

The JpegDecoder class is used in the same manner as the other decoder classes presented in this book The following fragment illustrates how to use it to convert a JPEG file to a Windows BMP file #include "jpgdecodh" #include "bmpencodh" ifstream input ("INPUTJPG", ios::binary) ofstream output ("OUTPUTBMP", ios::binary) ; BitmapImage image ; JpegDecoder decoder ; decoderReadImage (input, image) ; BmpEncoder encoder ; encoderWriteImage (output, image) ;

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reactions, the severity depending on the conditions of roast (45, 46) Alkalization favors conversion of polyphenols to the corresponding quinones, as well as promoting epimerization reactions (47) and expectedly leads to a further reduction of ( )-epicatechin, by >20% For the majority of steps from fermented bean to nished product, there is very little change in total polyphenol content In fact, selecting the cocoa source is the most important key factor in making a high-polyphenol chocolate Further, the polyphenol content of cocoa solids can be maximized during processing, and ways to reduce ( )-epicatechin loss include (i) being selective about bean origin (epicatechin content can vary by 20% based on varietal/ clone), (ii) reduction of bean fermentation time and severity, (iii) gentle drying of the beans, and (iv) gentle nib roasting 9221.

Table 115 (Continued) Objects O2 7 1 3 1 1 2 1 1 2 18 2 6/15 1 2 3 1 1 1 11/15 2 1 2 3 2 1 2 1 2 1 4/15 2 5 1 2 6 6 O3 O4 O5 O6 O7 O8 O9 O10 O11 O12 O13 O14 O15

2 Cocoa Polyphenols and Health Epidemiological evidence supports the concept that diets rich in fruits, berries, and vegetables can promote health and attenuate, or delay, the onset of various diseases The rst in vitro studies on potentially bene cial antioxidant properties of cocoa polyphenol fractions were published more than a decade ago, demonstrating better activity of cocoa than red wine polyphenols using the suppression of low density lipoprotein (LDL) oxidation as the end point (48) Since then, several similar studies have appeared that compare the antioxidant capacity of different polyphenol-rich beverages on a common comparative scale (49, 50) Soon after the early in vitro study, Richelle and coworkers conducted the rst bioavailability trial administering dark chocolate to human subjects and subsequently measuring epicatechin and its main metabolites in the plasma (51) After the intake of 80 g of chocolate, plasma epicatechin rose to 203 ng (0.

7 M), but clearance was very fast (28 h) The maximum concentration measured in the plasma was proportional to the dose of chocolate ingested and was not affected by the food matrix The relative bioavailability of epicatechin from cocoa is low (around 2%) (49), and another factor that may impact bioavailability is the chirality of the polyphenols As mentioned earlier, cocoa is rich in (+)catechin, which is better absorbed than the ( )-form that apparently predominates in chocolate (52) To date, more than 25 human intervention studies with cocoa have been published, measuring in most cases more than one end point per study and affording at least one positive outcome (53) The end points measured include blood pressure, platelet function, endothelial function, plasma antioxidant status, insulin sensitivity and resistance, and plasma lipids (levels and oxidation).

Total number of affected objects 10/15

In fact, most of the research are focused on the vascular system and indicate an association with reduced risk of CVD, by possibly acting through one or more of the mechanisms listed Polyphenolic procyanidins have also attracted much attention in terms of potential bene cial health effects (50, 54, 55) Most procyanidins are stable to the stomach environment and not degraded (56), and consequently reach the small intestine intact where they are available for absorption or further metab-.

Decoding Application The DECODER application converts a JPEG image to BMP format The commandline format for this application is DECODER inputjpg outputbmp DECODER creates a JpegDecoder object and then calls its ReadImage function to read the input file into a BitmapImage object It creates the BMP file by calling the WriteImage function of a BmpEncoder object

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