Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.摘要 本研究旨在开发一款添加从曼索阿（Mansoa hirsuta DC）中分离得到的熊果酸（ursolic acid）与齐墩果酸（oleanolic acid）的70%可可含量巧克力，并评估其食用对人体健康的影响。研究人员对该款巧克力开展了理化、微生物学及感官分析。为评估该巧克力的健康效应，本研究开展了一项临床试验：招募45名志愿者，将其分为试验组、安慰剂组与对照组，干预周期为4周。分别于临床试验开始前与干预结束后两个时间点，对所有志愿者进行实验室检测与人体测量学指标检测。分析结果显示，所制备的巧克力其理化与微生物特性符合苦巧克力（bitter chocolate）的公认标准，且具备良好的感官接受度。临床试验结果表明，志愿者的人体测量学指标出现下降，实验室检测指标也发生了相应变化。