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Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates


Sarmadi, Bahareh and Aminuddin, Farhana and Hamid, Muhajir and Saari, Nazamid and Abdul Hamid, Azizah and Ismail, Amin (2012) Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates. Food Chemistry, 134 (2). pp. 905-911. ISSN 0308-8146; ESSN: 1873-7072


Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1016/j.foodchem.2012.02.202
Publisher: Elsevier
Keywords: Cocoa autolysates; Digestive enzymes inhibition; Insulin secretion; Hypoglycemic effect
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 02 Sep 2015 00:59
Last Modified: 17 Feb 2016 02:19
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2012.02.202
URI: http://psasir.upm.edu.my/id/eprint/22422
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