Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2017-10-01
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| Series: | Acta Agronómica |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821 |
| _version_ | 1818005557766782976 |
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| author | Laura Cuellar Alvarez Natalia Cuellar Alvarez Paula Galeano Garcia Juan Carlos Suárez Salazar |
| author_facet | Laura Cuellar Alvarez Natalia Cuellar Alvarez Paula Galeano Garcia Juan Carlos Suárez Salazar |
| author_sort | Laura Cuellar Alvarez |
| collection | DOAJ |
| description | Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated
every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. |
| first_indexed | 2024-04-14T04:45:37Z |
| format | Article |
| id | doaj.art-8204ce9e19714149aa656743d7c8854c |
| institution | Directory Open Access Journal |
| issn | 0120-2812 2323-0118 |
| language | English |
| last_indexed | 2024-04-14T04:45:37Z |
| publishDate | 2017-10-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Agronómica |
| spelling | doaj.art-8204ce9e19714149aa656743d7c8854c2022-12-22T02:11:28ZengUniversidad Nacional de ColombiaActa Agronómica0120-28122323-01182017-10-0166447347910.15446/acag.v66n4.6182145822Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beansLaura Cuellar Alvarez0Natalia Cuellar Alvarez1Paula Galeano Garcia2Juan Carlos Suárez Salazar3Facultad de Ciencias Básicas. Programa de Química Universidad de la Amazonia, Florencia-Caquetá, ColombiaFacultad de Ciencias Básicas. Programa de Química Universidad de la Amazonia, Florencia-Caquetá, ColombiaFacultad de Ciencias Básicas. Programa de Química Universidad de la Amazonia, Florencia-Caquetá, ColombiaUniversidad de la Amazonia, Florencia-Caquetá, ColombiaCupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821Bromatological analysisphenolsfermentationfree radicals |
| spellingShingle | Laura Cuellar Alvarez Natalia Cuellar Alvarez Paula Galeano Garcia Juan Carlos Suárez Salazar Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans Acta Agronómica Bromatological analysis phenols fermentation free radicals |
| title | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_full | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_fullStr | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_full_unstemmed | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_short | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_sort | effect of fermentation time on phenolic content and antioxidant potential in cupuassu theobroma grandiflorum willd ex spreng k schum beans |
| topic | Bromatological analysis phenols fermentation free radicals |
| url | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821 |
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