# US 9,040,096 B2 · Jasmonic acid compounds in cocoa products

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- Number: US 9,040,096 B2
- Document ID: US9040096B2
- Status: Granted
- Kind: B2
- Application number: 13/061,300
- Filed: 2009-08-27
- Published: 2011-10-20
- Granted: 2015-05-26
- Earliest claimed: 2008-08-28
- Assignees: The Hershey Company
- Applicants: William Jeffrey Hurst; David A. Stuart; Angela Isabel Calderon Justavino; Richard B. Van Breemen
- Inventors: William Jeffrey Hurst; David A. Stuart; Angela Isabel Calderon Justavino; Richard B. Van Breemen
- Web page: https://patentgrep.com/patent/US9040096B2

## CPC

- C12N 9/99: Enzyme inactivation by chemical treatment
- A23G 1/48: containing plants or parts thereof, e.g. fruits, seeds or extracts (containing gums A23G1/40)
- A23G 1/56: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk {, drinks and the products for their preparation, pastes for spreading or milk crumb (A23G1/305 takes precedence)}
- A23L 33/105: Plant extracts, their artificial duplicates or their derivatives
- A61P 35/00: Antineoplastic agents
- C07C 303/24: of esters of sulfuric acids
- A23G 2200/14: containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
- C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- C07C: ACYCLIC OR CARBOCYCLIC COMPOUNDS

## 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.

## Claims

### Claim 1

A method of enhancing the level of jasmonic compounds present in a cocoa composition used to prepare a food product or ingredient, comprising adding unfermented cacao bean nibs to a sample consisting of cocoa bean nibs so that more than 10% of the cocoa bean nibs are unfermented cacao bean nibs, pressing the sample to remove cocoa butter, processing the pressed 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 in the sample of cocoa bean nibs.

### Claim 2 (depends on 1)

The method of claim 1, further comprising extracting the sample of cocoa bean nibs with an organic solvent followed by an aqueous solvent, and detecting the presence of 12-hydroxy jasmonate sulfate.

### Claim 3 (depends on 1)

The method of claim 1, wherein the cocoa composition having non fat cocoa solids in an edible form is processed into a cocoa powder.

### Claim 4 (depends on 1)

The method of claim 1, wherein the cocoa composition having non fat cocoa solids in an edible form is processed into a chocolate liquor.