Vol.:(0123456789) 1 3 European Food Research and Technology https://doi.org/10.1007/s00217-022-04070-3 ORIGINAL PAPER Infuence of cocoa origin on the nutritional characterization of chocolate António Panda 1,2  · Nuno Alvarenga 3,4  · João Lita da Silva 1,4  · Ana Partidário 3  · Manuela Lageiro 3,4  · Cristina Roseiro 3  · João Dias 4,5 Received: 18 February 2022 / Accepted: 28 May 2022 © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2022 Abstract In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced exclusively from cocoa beans from selected regions, characterized by a specifc chemical profle. A comparative study was made with commercial dark chocolates produced with cocoa from Brazil, Cuba, Madagascar, Mexico, Dominican Republic, São Tomé and Venezuela, including nutritional profle, bioactive compounds, mineral composition, organic acids and methylxanthines. Results presented a signifcant infuence of geographical origin on the chemical profle, based on post-hoc single-step multiple comparison Tukey’s HSD test and principal component analysis (PCA). Brazil pre- sented the highest content on PUFA and ribofavin. Brazil and Madagascar presented the highest content on γ-tocopherol, α-tocopherol, antioxidant activity and citric acid. Venezuela presented the highest niacin, Fe and cafeine content. Mexico presented the highest content on fructose. São Tomé presented the highest levels on minerals S and P. However, further inves- tigations should aim for a higher standardization on critical stages, from the selection of varieties to industrial processing. Keywords Methylxanthines · Vitamines · Fatty acids · Nutritional value · Chocolate Introduction Dark chocolate is a suspension of non-fat particles, such as cocoa solids and sugar, in a continuous fat system, using lecithin as emulsifer [1]. Consequently, the main nutritional elements are lipids, carbohydrates, proteins but also contain- ing a variety of substances with bioactive function [1]. The interest on chocolate health impact is recent as its associa- tion with protective mechanisms only started in the nineties. However, since then a considerable collection of literature detailing the nutritional profle of chocolate has been grow- ing, as well as evidences to diferent protective pathways. Epidemiological and clinical studies have identifed a range of biologically active compounds in chocolate with positive impact on health such as vitamins, minerals [2], bioactive amines or polyphenols. Some benefits of the consump- tion of chocolate, or cocoa, include antioxidant protection, increased immune response, increased cognitive abilities, benefcial efects on cardiovascular system, increased gas- trointestinal motility [3], protective efect against DNA and cell damage. Traditionally, chocolate is produced with a blend of cocoa beans from diferent origins aiming for a standard taste and favor, where West African cocoa (Ghana, Côte d’Ivoire or Nigeria) are responsible for standard cocoa fa- vor, presenting a balanced but pronounced cocoa character and moderate nutty undertones. Cocoa from Cameroon presents a higher bitterness, Ecuador presents foral-spicy notes, West Indies present aromatic and winy notes, and Asia/Oceania present a favor profle from subtle cocoa and nutty to intense acid and phenolic notes [ 4]. Such sensorial profle is defned, in large part, by the volatile * João Dias joao.dias@ipbeja.pt 1 FCT Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal 2 Universidade Do Namibe, Farol de Noronha- Moçâmedes, CP274 Namibe, Angola 3 Instituto Nacional de Investigação Agraria E Veterinária I.P, Quinta Do Marquês, 2784-505 Oeiras, Portugal 4 GeoBioTec Research Institute, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal 5 Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal