Jasmonic acid compounds in cocoa products
AssigneeThe Hershey Company
InventorsWilliam Jeffrey Hurst, David A. Stuart, Angela Isabela Calderon Justavino, Richard B. Van Breemen
Life of this patent
Estimating the term…
Abstract
The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manipulated to increase the beneficial health effects of a food product made with the cocoa products The invention includes methods to prepare edible products containing cocoa jasmonates.
Claims20
A method of preparing a composition containing jasmonates from a cocoa product, comprising selecting cacao plant products, extracting the plant products with an organic solvent followed by aqueous solvent, and detecting the presence of 12-hydroxy jasmonate sulfate.
A method of analyzing a cocoa product for the presence of jasmonic acid and 12-hydroxy jasmonate sulfate, comprising selecting a cacao plant product comprising one or more of:
- cacao beans;
- cacao plant leaves;
- chocolate liquor;
- cocoa powder;
- cocoa extract;
- low fat cocoa powder;
- defatted cocoa powder;
- and non fat cocoa solids;
- extracting the product with an organic solvent followed by an aqueous solvent, and measuring the levels of jasmonic acid and 12-hydroxy jasmonate sulfate.
A method of enhancing the level of jasmonic compounds present in a cocoa composition, comprising adding unfermented cacao beans to a sample of beans so that more than 10% of the beans are unfermented cacao beans, processing the sample into a cocoa composition having non fat cocoa solids in an edible form, and monitoring the presence of jasmonic acid or 12-hydroxy jasmonate sulfate.
A method of inhibiting the enzymatic activity of COX-1 and/or COX-2 in cells comprising administering an ingredient having enhanced levels of jasmonic acid or 12-hydroxy jasmonate sulfate derived from Theobroma cacao, wherein said ingredient is prepared by a method comprising:
- selecting a bean sample having more than 10% unfermented cocoa beans;
- and
- processing the bean sample into a cocoa composition having non fat cocoa solids in an edible form.
A composition comprising 12-hydroxy jasmonate sulfate formulated into an edible form.
A food composition comprising an ingredient having an enhanced level of total jasmonate or 12-hydroxy jasmonate sulfate derived from Theobroma cacao, the ingredient comprising an extract or composition derived from cocoa bean samples with more than 10% unfermented beans.
Dependencies are inferred from the claim text.