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...
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doaj-2bc58cf8fcc443bda7b73e79d76eb4602020-11-25T02:19:15ZengMDPI AGNutrients2072-66432020-03-011293993910.3390/nu12040939Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ HealthGiusy Rita Caponio0Michele Pio Lorusso1Giovanni Trifone Sorrenti2Vincenzo Marcotrigiano3Graziana Difonzo4Elisabetta De Angelis5Rocco Guagnano6Agostino Di Ciaula7Giusy Diella8Antonio Francesco Logrieco9Maria Teresa Montagna10Linda Monaci11Maria De Angelis12Piero Portincasa13Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, ItalyClinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, Piazza G. Cesare 11, 70124 Bari, ItalyFood Hygiene and Nutrition Service, Department of Prevention, Local Health Unit BT, 76125 Barletta-Andria-Trani, ItalyFood Hygiene and Nutrition Service, Department of Prevention, Local Health Unit BT, 76125 Barletta-Andria-Trani, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, ItalyInstitute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/o, 70126 Bari, ItalyInstitute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/o, 70126 Bari, ItalyClinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, Piazza G. Cesare 11, 70124 Bari, ItalyDepartment of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari “Aldo Moro” Medical School, Piazza G. Cesare 11, 70124 Bari, ItalyInstitute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/o, 70126 Bari, ItalyDepartment of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari “Aldo Moro” Medical School, Piazza G. Cesare 11, 70124 Bari, ItalyInstitute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/o, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, ItalyClinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, Piazza G. Cesare 11, 70124 Bari, ItalyWe 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<sub>2</sub>-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.https://www.mdpi.com/2072-6643/12/4/939polyphenolshigh resolution mass spectrometryorocecal transit timeultrasonographychemical characterizationchocolate |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Giusy Rita Caponio Michele Pio Lorusso Giovanni Trifone Sorrenti Vincenzo Marcotrigiano Graziana Difonzo Elisabetta De Angelis Rocco Guagnano Agostino Di Ciaula Giusy Diella Antonio Francesco Logrieco Maria Teresa Montagna Linda Monaci Maria De Angelis Piero Portincasa |
spellingShingle |
Giusy Rita Caponio Michele Pio Lorusso Giovanni Trifone Sorrenti Vincenzo Marcotrigiano Graziana Difonzo Elisabetta De Angelis Rocco Guagnano Agostino Di Ciaula Giusy Diella Antonio Francesco Logrieco Maria Teresa Montagna Linda Monaci Maria De Angelis Piero Portincasa Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health Nutrients polyphenols high resolution mass spectrometry orocecal transit time ultrasonography chemical characterization chocolate |
author_facet |
Giusy Rita Caponio Michele Pio Lorusso Giovanni Trifone Sorrenti Vincenzo Marcotrigiano Graziana Difonzo Elisabetta De Angelis Rocco Guagnano Agostino Di Ciaula Giusy Diella Antonio Francesco Logrieco Maria Teresa Montagna Linda Monaci Maria De Angelis Piero Portincasa |
author_sort |
Giusy Rita Caponio |
title |
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_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_sort |
chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: a nutraceutical boosting consumers’ health |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2020-03-01 |
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<sub>2</sub>-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. |
topic |
polyphenols high resolution mass spectrometry orocecal transit time ultrasonography chemical characterization chocolate |
url |
https://www.mdpi.com/2072-6643/12/4/939 |
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