Preparation of a cocoa bar (Theobroma cacao) naturally sweetened with a hypoglycemic effect; [Produção de uma barra de cacau naturalmente adoçada (Theobroma cacao) e seu efeito hipoglicemiante]

Jalixto Checya E.F.; Uscamayta Espinoza L.E.; del Carpio Jiménez C.; Gutierrez Chavez R.G. · Revista Colombiana de Ciencias Quimico-Farmaceuticas (Colombia) (2025) · DOI: 10.15446/rcciquifa.v54n2.117770

Resumen

Introduction: Cocoa (Theobroma cacao) contains abundant flavonoids responsible for reducing oxidative stress. Chocolate bars with a cocoa mix of more than 45% are good for human health due to their high antioxidant content. Using models studying the effect of increased blood glucose concentration has established that oxidative processes are involved in the pathogenesis, complications, and poor prognosis of diabetes mellitus. It has been understood that the overproduction of reactive oxygen species due to increased activity of the electron transport chain, the sorbitol pathway, autoxidation of glucose, glycation of proteins, and reduction of antioxidant defenses generate a pro-oxidant state that causes oxidative damage to nucleic acids, proteins, carbohydrates, and lipids, contributing to the development of diabetes. Objective: To evaluate the hypoglycemic effect of chocolate bars made with cocoa (Theobroma cacao) sweetened with different natural sweeteners in a diabetic rat model. Methods: Cocoa bars were elaborated using 50% and 85% concentrations, sweetened with algarrobin and yacon. These bars were evaluated organoleptically and microbiologically. Experimental diabetes was induced in rats by injecting alloxan monohydrate (100 mg/kg) intraperitoneally, and the hypoglycemic effect was assessed. Results: Cocoa bars prepared at 50% and 85% showed good organoleptic characteristics and microbiological safety. A more significant hypoglycemic effect was evidenced with the cocoa bars of higher concentration. Conclusions: A hypoglycemic effect was evidenced in rats treated with the 85% cocoa bars sweetened with algarrobin. Copyright (c) 2025 Revista Colombiana de Ciencias Químico-Farmacéuticas. This work is licensed under a Creative Commons Attribution 4.0 International License.

Instituciones: Universidad Nacional de San Antonio Abad del Cusco; Universidad Continental