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Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health
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 wi...
Autores principales: | , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230710/ https://www.ncbi.nlm.nih.gov/pubmed/32231009 http://dx.doi.org/10.3390/nu12040939 |
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author | 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 |
author_facet | 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 |
author_sort | Caponio, Giusy Rita |
collection | PubMed |
description | 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 H(2)-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. |
format | Online Article Text |
id | pubmed-7230710 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72307102020-05-22 Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health 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 Nutrients Article 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 H(2)-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. MDPI 2020-03-28 /pmc/articles/PMC7230710/ /pubmed/32231009 http://dx.doi.org/10.3390/nu12040939 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article 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 Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title | Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title_full | Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title_fullStr | Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title_full_unstemmed | Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title_short | Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health |
title_sort | chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: a nutraceutical boosting consumers’ health |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230710/ https://www.ncbi.nlm.nih.gov/pubmed/32231009 http://dx.doi.org/10.3390/nu12040939 |
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