What types of polyphenols and what percentages are present in chocolate?
Cocoa is rich in phytochemicals. In unfermented cocoa beans, pigment cells make up about 11%-13% of the tissue. The pigment cells contain approximately 65%-70% polyphenols and 3% anthocyanins by weight. During fermentation the polyphenols undergo a variety of reactions, including self-condensation and reaction with proteins and peptides. Approximately 20% of the polyphenols (by weight) remain at the end of the fermentation process. Roasting and other cocoa processing activities also cause changes. The level of polyphenols will vary with the variety of cocoa bean and with the degree of fermentation.
