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theobroma cacao extract

General Material Information

Preferred name theobroma cacao extract
Trivial Name cacao bean shell extract
Short Description extract of the bark and seeds of the cocoa, theobroma cacao l., sterculiaceae
CAS Number 84649-99-0
FEMA Number 4989
ECHA Number 283-480-6
FDA UNII Search
FDA Mainterm 84649-99-0 ; COCOA EXTRACT
Synonyms
  • cacao bean extract
  • cacao butter extract
  • cacao extract
  • cacao extract 55% polyphenols
  • extrapone choco (Symrise)
  • chocolate NFB 581A (Frutarom)
  • cocoa alcoholate 62
  • cocoa clear liposoluble
  • cocoa extract
  • premium cocoa extract
  • cocoa extract 25 fold
  • cocoa extract dark natural
  • cocoa extract natural
  • cocoa extract natural organic
  • cocoa extract on PG - reinforced
  • dark cocoa extract WONF
  • cocoa extractive
  • cocoa fluid extract
  • extrapone cocoa GW (Symrise)
  • cocoa liquid extract
  • cocoa powder extract
  • cocoa spray-dried powder extract
  • extract of the bark and seeds of the cocoa, theobroma cacao l., sterculiaceae
  • Resins, oleo-, cocoa
  • Cocoa, ext.
  • Theobroma cacao ext.
  • Cocoa, defatted
  • Cocoa, extn. residues
  • Cocoa, powd.

General Material Description



FEMA: Derived from the shells of Cocoa beans (Theobroma cacao); 16% Volatile constituents including approximately: 10% Saturated aliphatic, acyclic, linear primary alcohols, aldehydes, carboxylic acids and related esters, <2% caffeine and <1% theobromine; Not less than 80% nonvolatile components including carbohydrates, fat, protein and water

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Literature & References

theobroma cacao l. extract
Pubchem (sid):135334068
Publications by Perfumer & Flavorist
Organoleptic Characteristics of Flavor Materials
Publications by PubMed
Oxidised LDL levels decreases after the consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet.
Cocoa Consumption Alters the Global DNA Methylation of Peripheral Leukocytes in Humans with Cardiovascular Disease Risk Factors: A Randomized Controlled Trial.
Active films based on cocoa extract with antioxidant, antimicrobial and biological applications.
Anti-obesity effects of Rapha diet® preparation in mice fed a high-fat diet.
Method for the determination of catechin and epicatechin enantiomers in cocoa-based ingredients and products by high-performance liquid chromatography: single-laboratory validation.
A polyphenol-enriched cocoa extract reduces free radicals produced by mycotoxins.
Screening for natural chemoprevention agents that modify human Keap1.
Effect of a cocoa polyphenol extract in spontaneously hypertensive rats.
Development of an immuno-affinity column for ochratoxin analysis using an organic solvent-tolerant monoclonal antibody.
CYP1A1 is overexpressed upon incubation of breast cancer cells with a polyphenolic cocoa extract.
Inhibition of ulcerative colitis in mice after oral administration of a polyphenol-enriched cocoa extract is mediated by the inhibition of STAT1 and STAT3 phosphorylation in colon cells.
Inhibition of key digestive enzymes by cocoa extracts and procyanidins.
Rapid methods to determine procyanidins, anthocyanins, theobromine and caffeine in rat tissues by liquid chromatography-tandem mass spectrometry.
Effects of cocoa extract and dark chocolate on angiotensin-converting enzyme and nitric oxide in human endothelial cells and healthy volunteers--a nutrigenomics perspective.
Dietary factors and the risk for acute infant leukemia: evaluating the effects of cocoa-derived flavanols on DNA topoisomerase activity.
Crude cacao Theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro.
Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress.
Obtention and characterization of phenolic extracts from different cocoa sources.
Effects of cocoa extract on glucometabolism, oxidative stress, and antioxidant enzymes in obese-diabetic (Ob-db) rats.
Repression of calcitonin gene-related peptide expression in trigeminal neurons by a Theobroma cacao extract.
Flavonoids from Theobroma cacao down-regulate inflammatory mediators.
Cocoa-related flavonoids inhibit CFTR-mediated chloride transport across T84 human colon epithelia.
Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line.
The effect of Malaysian cocoa extract on glucose levels and lipid profiles in diabetic rats.
Epicatechin and a cocoa polyphenolic extract modulate gene expression in human Caco-2 cells.
Effects of an aqueous extract of cocoa on nitric oxide production of macrophages activated by lipopolysaccharide and interferon-gamma.
Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans.
Cocoa extract protects against early alcohol-induced liver injury in the rat.
Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis.
[Antibacterial effects of cacao mass on enterohemorrhagic Escherichia coli O157:H7].
Pharmacologic effects of cocoa and rye flour extracts on isolated guinea pig trachea.
Theobromine toxicity on Sertoli cells and comparison with cocoa extract in male rats.
Reproductive toxicity of theobromine and cocoa extract in male rats.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:1302.19.0000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Specific gravity @ 25 °C
Pounds per Gallon 7.988 to 9.153
Refractive Index 1.3 to 1.4 @ 20 °C
Solubility
alcohol Yes
water Yes

Organoleptic Properties

Odor Type: Cocoa
cocoa, chocolate, chocolate dark chocolate, roasted, powdery, chocolate milk chocolate, beany, nut skin, brown
Odor strength medium
Substantivity > 200 hour(s) at 100.00 %
Luebke, William tgsc, (2021) At 100.00 %. cocoa chocolate dark chocolate roasted powdery milk chocolate beany nut skin
Mosciano, Gerard P&F 20, No. 6, 49, (1995) Cocoa, powdery, roasted, brown and rich with a slight HVP nuance
Firmenich (COCOA ALCOHOLATE 62 Kosher for flavor) Cocoa roasted powder
Flavor Type: Cocoa
cocoa, chocolate, chocolate dark chocolate, powdery, beany, brown, bitter, roasted, yeasty
Luebke, William tgsc, (2021) Cocoa chocolate dark chocolate powdery beany brown bitter
Mosciano, Gerard P&F 20, No. 6, 49, (1995) At 0.05 %. Cocoa, powdery, bitter, beany, brown and roasted with a yeasty nuance
Colourless for use in clearbeverage (soft drinks orAlcoholic beverage), creamymouthfeel and powderyaftertaste Creamy, cocoa powder, fruity
Water dispersible Honey cocoa nibs bitter slightly woody
Pure: no solvent / carrier. Waterdispersible Cocoa, dark, malt, powdery
General comment COCOA, BITTER

Occurrences

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic agents, flavoring agents, dietary supplements
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the modification of the authorisation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/20061 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006
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ClinicalTrials.gov:search
AIDS Citations:Search
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EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
theobroma cacao l. extract
Chemidplus:0084649990