Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/11/982 |
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| author | Paola Andrea Polanía-Hincapié Juan Carlos Suárez Héctor Eduardo Hernández Vivian Yorlady Ramón-Triana Liceth N. Cuéllar-Álvarez Fernando Casanoves |
| author_facet | Paola Andrea Polanía-Hincapié Juan Carlos Suárez Héctor Eduardo Hernández Vivian Yorlady Ramón-Triana Liceth N. Cuéllar-Álvarez Fernando Casanoves |
| author_sort | Paola Andrea Polanía-Hincapié |
| collection | DOAJ |
| description | Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g<sup>−1</sup>). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (<i>p</i> < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g<sup>−1</sup>), flavonoids (3.30 mg g<sup>−1</sup>) and DPPH reducing capacity (325.55 µmol g<sup>−1</sup>). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds. |
| first_indexed | 2024-03-09T16:51:10Z |
| format | Article |
| id | doaj.art-b9f0152fd3f04bed8ff758bfac1be33d |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:51:10Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-b9f0152fd3f04bed8ff758bfac1be33d2023-11-24T14:41:26ZengMDPI AGFermentation2311-56372023-11-0191198210.3390/fermentation9110982Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern ColombiaPaola Andrea Polanía-Hincapié0Juan Carlos Suárez1Héctor Eduardo Hernández2Vivian Yorlady Ramón-Triana3Liceth N. Cuéllar-Álvarez4Fernando Casanoves5Programa de Maestría en Sistemas Sostenibles de Producción, Facultad de Ciencias Agropecuarias, Universidad de la Amazonia, Florencia 180001, ColombiaPrograma de Ingeniería Agroecológica, Facultad de Ingeniería, Universidad de la Amazonia, Florencia 180001, ColombiaPrograma de Maestría en Sistemas Sostenibles de Producción, Facultad de Ciencias Agropecuarias, Universidad de la Amazonia, Florencia 180001, ColombiaPrograma de Maestría en Sistemas Sostenibles de Producción, Facultad de Ciencias Agropecuarias, Universidad de la Amazonia, Florencia 180001, ColombiaPrograma de Química, Facultad de Ciencias Básicas, Universidad de la Amazonia, Florencia 180001, ColombiaCentro de Investigaciones Amazónicas CIMAZ Macagual César Augusto Estrada González, Grupo de Investigaciones Agroecosistemas y Conservación en Bosques Amazónicos-GAIA, Florencia 180001, ColombiaCocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g<sup>−1</sup>). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (<i>p</i> < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g<sup>−1</sup>), flavonoids (3.30 mg g<sup>−1</sup>) and DPPH reducing capacity (325.55 µmol g<sup>−1</sup>). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds.https://www.mdpi.com/2311-5637/9/11/982<i>Theobroma cacao</i>bromatologicalphenolic compoundsantioxidant activity |
| spellingShingle | Paola Andrea Polanía-Hincapié Juan Carlos Suárez Héctor Eduardo Hernández Vivian Yorlady Ramón-Triana Liceth N. Cuéllar-Álvarez Fernando Casanoves Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia Fermentation <i>Theobroma cacao</i> bromatological phenolic compounds antioxidant activity |
| title | Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
| title_full | Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
| title_fullStr | Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
| title_full_unstemmed | Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
| title_short | Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
| title_sort | influence of fermentation time on the chemical and functional composition of different cocoa clones from southern colombia |
| topic | <i>Theobroma cacao</i> bromatological phenolic compounds antioxidant activity |
| url | https://www.mdpi.com/2311-5637/9/11/982 |
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