Lipid profiling, antioxidant and nutritional characterization of Colombian cacao-based artisanal chocolate in a sex-dependent preclinical rat model

Dark chocolate is valued for its nutritional and bioactive compounds with potential in preventing noncommunicable diseases (NCDs). This study developed a functional food using cocoa from Montes de María, Bolívar, Colombia. Four genotypes (CCN 51, ICS 95, FEC 2, and FSA 12) were analyzed for quality, chemical composition, polyphenol content, and antioxidant activity (CTS 1252:2021, AOAC standards, Folin – Ciocalteu, and DPPH and ABTS assays, respectively). Statistical analysis was performed using ANOVA and Tukey’s post hoc test. CCN 51 and FSA 12, showing the highest functional potential, were used to produce 70% artisanal dark chocolates. Bioactivity was assessed in 24 Wistar rats divided into a control group and two groups with CCN 51 or FSA 12 chocolate. After six weeks, male rats consuming FSA 12 chocolate showed reduced glucose (p = .0048), while females low atherogenic index (p = .0137). These results highlight the functional potential of regional Colombian cocoa and as a possible dietary strategy for the prevention of NCDs.