● Name :Cacao Extract
● Source: Cacao
● Botanical Name :Theobroma cacao
● Extract part: Bean
● Composition ratio: 4 to 1
● Identification measure :TLC
● Appearance: Fine Brown powder
● Country of origin:P.R. China
Physical and Chemical Properties
Fine Brown powder
Typical to botanical
Typical to botanical
90% pass 80 mesh
2g / 525°C / 5hrs
≤ 1 ppm
≤ 1 ppm
≤ 3 ppm
≤ 0.1 ppm
Total heavy metals
≤ 10 ppm
Total plate count
≤ 10000 cfu/g
Yeasts & Molds
≤ 1000 cfu/g
High Temperature & High Pressure Short time (5" - 10")
Packaging | Storage
Carton drum | inner double layer plastic bag
Store in well-closed container away from heat,sunshine and moisture
24 months in original packaging and store away from direct sun light
This technical data sheet is in compliance with USA and EU food regulations
The main component of cocoa beans is lipid fraction and protian fraction , approximately 50% and 10–15% respectively.Cocoa beans also contain stimulant substances, such as theobromine, caffeine, and theophylline, named purinic alkaloids, which affect the central nervous system.
Polyphenols in cocoa beans could contribute to about 12%–18% of the dry weight,making them practically inedible due to the bitterness and astringency . Flavanols are the most important class of cocoa polyphenols ,related to many biochemical properties of Cocoa beans .
Early reports revealed the potent antioxidantive of Cocoa attributed to the antioxidants such as procyanidins and flavanoids. Investigation reported on J. Agric. Food Chem determined the phenolic and flavonoid contents and total antioxidant activities of Cocoa.Study result showed Cocoa contained much higher levels of total phenolics and flavonoids per serving as well as total antioxidant activities than black tea, green tea and red wine .Such findings suggest that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity.
Most research shows that eating dark chocolate or cocoa products for 2-18 weeks can lower the blood pressure . A lab study showed alimenting effect of cocoa extract in spontaneously hypertensive rats .The literature on Journal of Agricultural and Food Chemistry revealed that Cocoa attenuated the development of hypertension ,slower weight gain and increased liquid intake but decreased dry food intake in sutdy subjects .The control of body weight and the control of increased angiotensin II may be involved in the antihypertensive effect of cocoa extract .Further investigations conducted to explore the mechanisms involved in the antihypertensive effect of a polyphenol-rich cocoa powder.Later in lab rats study report published by Food Research International in 2011 suggested that Cocoa might exert antihypertensive effect by improve endothelial release of nitric oxide,reducing oxidative stress and inhibiting angiotensin converting enzyme.
Human trail reported on Food Funct suggests that Cocoa might be considered part of a dietary approach or a functional food or ingredient for the food industry to achieve hypotensive and hypoglycemic effects in moderately hypercholesterolemic subjects without inducing changes in body weight and waist circumference.
Numerous dietary intervention studies in humans and animals indicate that flavanol-rich foods such as cocoa and cocoa products might exert cardioprotective effects with respect to vascular function and platelet reactivity.Recent research demonstrates a beneficial effect of cocoa on blood pressure, insulin resistance, and vascular and platelet function.According to the review on Circulation ,Cocoa might exert its benefits on cardiovascular health have been proposed, including activation of nitric oxide and antioxidant and antiinflammatory effects.
Antimicrobial activity of Cocoa against Listeria strains was assessed using broth dilution and time-kill curve methods.More researches expanded the eliminating ability of Cocoa against bacterial isolates ncluding Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853.According to the test report on Food Chemistry cocoa polyphenols could be potentially used as alternative food additives for the prevention of food spoilage, and contamination with Listeria monocytogenes.
Cocoa extract contain numerous antioxidant ,mainly flavonoids, which display several beneficial actions on the brain.According to the review on Br J Clin Pharmacol .Antioxidant in Cocoa antioxidant,provoke angiogenesis, neurogenesis and changes in neuron morphology, mainly in regions involved in learning and memory. In addition, flavonoids preserve cognitive abilities during ageing in rats, lower the risk for developing Alzheimer's disease and decrease the risk of stroke in humans.flavonoids interact with signalization cascades involving protein and lipid kinases that lead to the inhibition of neuronal death by apoptosis induced by neurotoxicants such as oxygen radicals, and promote neuronal survival and synaptic plasticity.
Further research on Journal of Cellular Biochemistry explored the molecular mechanisms of beneficial effect of Cocoa on neurodegenerative disorders such as Alzheimer's and Parkinson's diseases.The in vitro model emonstrate that cocoa polyphenols triggers neuroprotection by activating BDNF survival pathway, both on Aβ plaque treated cells and on Aβ oligomers treated cells, resulting in the counteraction of neurite dystrophy.
Cocoa powder and butter have gained wide use in food industry in the preparation of chocolates.
Researches indicated Cocoa extract possesses multiple phytochemical properties including antioxidant,cholesterol lowering ,anti-aging,antibacterial,antiseptic,hypotensive,
cardiovascular, diuretic, ecbolic,emmenagogue,parasiticide and neuroprotective activities.
Cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds.