Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

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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Bibliographic Details
Main Authors: Laura Cuellar Alvarez, Natalia Cuellar Alvarez, Paula Galeano Garcia, Juan Carlos Suárez Salazar
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2017-10-01
Series:Acta Agronómica
Subjects:
Bromatological analysis
phenols
fermentation
free radicals
Online Access:https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821

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