Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is conditioned by the post-harvest processing of...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712300062X |
| _version_ | 1797798035401474048 |
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| author | Denny Cortez Luz Quispe-Sanchez Marilu Mestanza Manuel Oliva-Cruz Ives Yoplac Cesar Torres Segundo G. Chavez |
| author_facet | Denny Cortez Luz Quispe-Sanchez Marilu Mestanza Manuel Oliva-Cruz Ives Yoplac Cesar Torres Segundo G. Chavez |
| author_sort | Denny Cortez |
| collection | DOAJ |
| description | Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is conditioned by the post-harvest processing of cocoa beans, and fermentation is a major step in this regard. Consequently, this research evaluated the changes in phenolic compounds and methylxanthines occurred in the fermentation of Criollo and CCN-51 cocoa beans, varieties of great commercial interest for the cocoa-growing areas of Peru. For this purpose, samples were taken every 12 h of cocoa beans under fermentation for 204 h in which phenols (gallic acid, caffeic acid, catechin, and epicatechin) and methylxanthines (theobromine, caffeine and theophylline) were quantified by ultra-high performance liquid chromatography (UHPLC); total polyphenols by Folin Ciocalteu; antioxidant capacity by DPPH free radical capture method; total anthocyanins; pH; titratable acidity; and fermentation rate of beans. We found that during fermentation, phenolic content, antioxidant activity, and methylxanthines of cocoa beans decreased; on the other hand, the anthocyanin content increased slightly. Indeed, at distinctly degree, fermentation influences bioactive compounds in cocoa beans, depending on the variety cultivated. |
| first_indexed | 2024-03-13T03:57:22Z |
| format | Article |
| id | doaj.art-d8af8c30ea6847c7b6bcf7f63e252290 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:57:22Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-d8af8c30ea6847c7b6bcf7f63e2522902023-06-22T05:05:06ZengElsevierCurrent Research in Food Science2665-92712023-01-016100494Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-PeruDenny Cortez0Luz Quispe-Sanchez1Marilu Mestanza2Manuel Oliva-Cruz3Ives Yoplac4Cesar Torres5Segundo G. Chavez6Instituto de Investigación del Desarrollo Sustentable-Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Amazonas, 01001, Peru; Facultad de Ciencias, Universidad Nacional de Piura, Piura, 20002, PeruInstituto de Investigación del Desarrollo Sustentable-Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Amazonas, 01001, PeruInstituto de Investigación del Desarrollo Sustentable-Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Amazonas, 01001, PeruInstituto de Investigación del Desarrollo Sustentable-Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Amazonas, 01001, PeruFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruFacultad de Ciencias, Universidad Nacional de Piura, Piura, 20002, PeruInstituto de Investigación del Desarrollo Sustentable-Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Amazonas, 01001, Peru; Corresponding author.Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is conditioned by the post-harvest processing of cocoa beans, and fermentation is a major step in this regard. Consequently, this research evaluated the changes in phenolic compounds and methylxanthines occurred in the fermentation of Criollo and CCN-51 cocoa beans, varieties of great commercial interest for the cocoa-growing areas of Peru. For this purpose, samples were taken every 12 h of cocoa beans under fermentation for 204 h in which phenols (gallic acid, caffeic acid, catechin, and epicatechin) and methylxanthines (theobromine, caffeine and theophylline) were quantified by ultra-high performance liquid chromatography (UHPLC); total polyphenols by Folin Ciocalteu; antioxidant capacity by DPPH free radical capture method; total anthocyanins; pH; titratable acidity; and fermentation rate of beans. We found that during fermentation, phenolic content, antioxidant activity, and methylxanthines of cocoa beans decreased; on the other hand, the anthocyanin content increased slightly. Indeed, at distinctly degree, fermentation influences bioactive compounds in cocoa beans, depending on the variety cultivated.http://www.sciencedirect.com/science/article/pii/S266592712300062XUHPLCBioactiveCocoaAntioxidantFermentation |
| spellingShingle | Denny Cortez Luz Quispe-Sanchez Marilu Mestanza Manuel Oliva-Cruz Ives Yoplac Cesar Torres Segundo G. Chavez Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru Current Research in Food Science UHPLC Bioactive Cocoa Antioxidant Fermentation |
| title | Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru |
| title_full | Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru |
| title_fullStr | Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru |
| title_full_unstemmed | Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru |
| title_short | Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru |
| title_sort | changes in bioactive compounds during fermentation of cocoa theobroma cacao harvested in amazonas peru |
| topic | UHPLC Bioactive Cocoa Antioxidant Fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S266592712300062X |
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