Articles
Impact of fermentation and drying in polyphenol content and antioxidant capacity of cocoa variety CCN-51
Published 2016-12-15
Keywords
- Cocoa,
- Post-Harvest Process,
- CCN-51,
- Total Polyphenols,
- Antioxidant Capacity.
How to Cite
Pallares Pallares, A., Estupiñán, M., Perea Villamil, J. A., & López Giraldo, L. J. (2016). Impact of fermentation and drying in polyphenol content and antioxidant capacity of cocoa variety CCN-51. Revista ION, 29(2). https://doi.org/10.18273/revion.v29n2-2016001
Abstract
The influence of fermentation and drying time was evaluated simultaneously on the antioxidant capacity (CA) and total polyphenol content (PT) clone CCN-51, seeking conditions to benefit leading to a higher value -added product from the point functionally. ORAC (CA) and Folin-Ciocalteu (PT) methods were employed. Polyphenols were tentatively identified by LC-MS. The profit was realized in stages microfermentation drawer and natural drying in the sun. The analysis followed a multi-factorial experimental design of 15 experiments/sampling. Significant differences between levels were established with an analysis of variance. The CA (expressed in micromole equivalents of trolox (TE)/grams of dried sample) and PTcontent (expressed in gallic acid equivalent (GAE)/grams of dried sample) varied significantly during fermentation, recording values between 1055.2-347.3μmolTE/g (d.b.) and 78.1-33.3mgGAE/g (d.b.), respectively. According to ANOVA, the natural drying effect was not significant in the evolution of these variables (p<0.05). The evolution of the content of PT and CA, as a function of days of fermentation, a reciprocal mathematical model was adjusted (R2>0.95 in both cases). The fit equations were used to predict of behavior of PT in Forastero and Amazonico clones, when results were compared with experimental results of other works an average relative error of 20%, was obtained. Finally, it was established that the fermentation causes a decrease in the monomers and oligomers present (except catechin and procyanidin B1) that may be related to decrease CA. Fermentation is the stage of profit generated greater impact on the variation of the content of PT and CA.
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References
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[23] Wollgast J, Pallaroni L, Agazzi ME, Anklam E. Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection. J Chromatogr A. 2001;926(1):211-20.
[24] Efraim P, Tucci ML, Pezoa-Garcia NH, Haddad R, Eberlin M. Teores de compostos fenólicos de sementes de cacaueiro de diferentes genótipos. Braz J Food Technol. 2006;9(4):229-36.
[25] Hammerstone J, Lazarus S, Mitchell A, Rucker R, Schmitz H. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. J Agric Food Chem. 1999;47(2):490-6.
[26] Nazaruddin R, Seng L, Hassan O, Said M. Effect of pulp preconditioning on the content of polyphenols in coco beans (Theobroma cacao) during fermentation. Ind Crops Prod. 2006;24(1):87-94.
[27] Efraim P, Pezoa-Garcia NH, Jardim DCP, Nishikawa A, Haddad R, Eberlin MN. Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial. Ciênc Tecnol Aliment. 2010;30(1):142-50.
[28] Kyi TM, Wan Daud WR, Mohammad AB, Wahid Samsudin M, Hassan Kadhum AA, Meor Talib MZ. The kinetics of polyphenol degradation during the drying of malaysian cocoa beans. Int J Food Sci Technol. 2005;40(3):323-31.
[29] Tomás-Barbean F, Cienfuegos-Jovellanos E, Marn A, Muguerza B, Gil-Izquierdo A, Cerd B, et al. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. J Agric Food Chem. May 2007; 55(10): 3926-35.
[30] Kim H, Keeney P. (-)-Epicatechin content in fermented and unfermented cocoa beans. J Food Sci. 1984;49(4):1090-2.
[31] Afoakwa E, Quao J, Takrama F, Budu A, Saalia F. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. Int Food Res J. 2012;19(3):1071-7.
[32] Serra Bonvehi J, Ventura Coll F. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chem. 1997;60(3):365-70.
[33] Misnawi JS, Jamilah B, Nazamid S. Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase. J Sci Food Agric. Apr 2002;82(5):559-66.
[34] Godoy Chivatá JE. Obtención de antioxidantes a partir de grano de cacao: condiciones favorables de inactivación de la enzima polifenol oxidasa, extracción de polifenoles y ajuste de parámetros cinéticos (Trabajo de pregrado). Bucaramanga, Colombia: Universidad Industrial de Santander; 2015.
[35] Gil Quintero JA. Estabilidad y actividad antioxidante de catequinas presentes en cacaos colombianos durante los procesos de pre industrialización (Tesis de Maestría). Medellin: Universidad de Antioquia. Facultad de Química Farmaceutica; 2012.
[36] Adamson G, Lazarus S, Mitchell A, Prior R, Cao G, Jacobs P, et al. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. J Agric Food Chem. 999;47(10):4184-8.
[37] Miller K, Stuart D, Smith N, Lee C, McHale N, Flanagan J, et al. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J Agric Food Chem. 2006;54(11):4062-8.
[38] Counet C, Ouwerx C, Rosoux D, Collin S. Relationship between procyanidin and flavor contents of cocoa liquors from different origins. J Agric Food Chem. 2004;52(20):6243-9.
[39] Ortega N, Romero MP, Macia A, Reguant J, Angles N, Morello JR, et al. Obtention and characterization of phenolic extracts from different cocoa sources. J Agric Food Chem. 2008;56(20):9621-7.
[40] Counet C, Collin S. Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate. J Agric Food Chem. 2003;51(23):6816-22.
[41] Schroeter H, Heiss C, Balzer J, Kleinbongard P, Keen C, Hollenberg N, et al. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humas. Proc Natl Acad Sci U S A. 2006;103(4):1024-9.
[2] Gu L, House S, Wu X, Ou B, Prior R. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agric Food Chem. 2006;54(11):4057-61.
[3] Wollgast J, Anklam E. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for indentification and quantification. Food Res Int. 2000;33(6):423-47.
[4] Othman A, Ismail A, Ghani N, Adenan I. Antioxidant capacity and phenolic content of cocoa beans. Food Chem. 2007;100(4):1523-30.
[5] Afoakwa E. Chocolate science and technology. 1st ed. New Delhi: John Wiley & Sons Ltd; 2010.
[6] Wollgast J, Anklam E. Polyphenols in chocolate: is there a contribution to human health?. Food Res Int. 2000;33(6):449-59.
[7] Rodriguez-Campos J, Escalona-Buendia H, Orozco-Avila I, Lugo-Cervantes E, Jaramillo-Flores M. Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis. Food Res Int. 2011;44(1):250-8.
[8] Schinella G, Mosca S, Cienfuegos-Jovellanos E, Pasamar MA, Muguerza B, Ramon D, et al. Antioxidant properties of polyphenol-rich cocoa products industrially processed. Food Res Int. 2010;43(6):1614-23.
[9] Mayorga-Grossa AL, Quirós-Guerrero LM, Fourny G, Vaillanta F. An untargeted metabolomics assessment of cocoa beans during fermentation. Food Res Int. Apr 2016; In press.
[10] Garcia L, Guarda D, Chavez J, Rios R, Chia J. Farmer participatory and on-station selection activities carried out at Universidad Nacional Agraria de la Selva, Peru. In: Eskes AB, editor. Collavorative and participatory approaches to cocoa variety improvement. Final report of the CFC/ICCO/Bioversity project on “Cocoa productivity and quality improvement: a participatory approach” (2004-2010). CFC, Amsterdan, The Netherlands/ICCO, London, UK/Bioversity International, Rome, Italy. p. 102-7.
[11] Federación Nacional de Cacaoteros Departamento de Investigación. Protocolo para fermentación de muestras de cacao. May 2012.
[12] Carrión-Santos J. Estudio de factibilidad para la producción y comercialización de cacao (Theobroma cacao L.) variedad CCN-51, Jama-Manabí. Quito, Ecuador: Universidad San Francisco de Quito; 2012.
[13] Maisincho-Asqui MP. Fermentación de cacao (Theobroma cacao) variedad CCN-51 inoculando Acetobacter. Ambato, Ecuador: Universidad Técnica de Ambato; 2006.
[14] Pallares-Pallares A, Perea-Villamil JA, López-Giraldo LJ. Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51. Respuestas. 2016;21(1):120-33.
[15] Pasamar MA, Ibarra A, Cienfuegos-Jovellanos E, Laghi S, inventores/solicitantes. Natraceutical Sa, solicitante. Proceso de obtención de extractos de cacao con elevado contenido de polifenoles. España Patente WO 2007/138118 A1. 2007 Dic 06.
[16] Cadena T, Herrera Y. Evaluación del efecto del procesamiento del cacao sobre el contenido de polifenoles y su actividad antioxidante (Trabajo de pregrado). Bucaramanga: Universidad Industrial de Santander. Facultad de Química; 2008.
[17] Wollgast J. The contents and effects of polyphenols in chocolate. Qualitative and quantitative analyses of polyphenols in chocolate and chocolate raw products as well as evaluation of potential implications of chocolate consumption in human health [Doctoral dissertation]. Gieβen: University of Gieβen. Faculty of Agricultural and Nutritional Sciences; 2004.
[18] Huang D, Ou B, Hampsch-Wodill M, Flanagan J, Prior R. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agric Food Chem. 2002;50(16):4437-44.
[19] Cienfuegos-Jovellanos E, Quiñones M, Muguerza B, Moulay L, Miguel M, Amaya A. Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans. J Agric Food Chem. 2009;57(14):6156-62.
[20] Ki Won L, Young Jun K, Hyong Joo L, Chang Young L. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem. 2003;51(25):7292-5.
[21] Prior R, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem. 2005;53(10):4290-302.
[22] Redovnikovic I, Delonga K, Mazor S, Dragovic-Uzelac V, Caric M, Vorkapic-Furac J. Polyphenolic content and composition and antioxidative activity of different cocoa liquors. Czech J Food Sci. 2009;27(5):330-7.
[23] Wollgast J, Pallaroni L, Agazzi ME, Anklam E. Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection. J Chromatogr A. 2001;926(1):211-20.
[24] Efraim P, Tucci ML, Pezoa-Garcia NH, Haddad R, Eberlin M. Teores de compostos fenólicos de sementes de cacaueiro de diferentes genótipos. Braz J Food Technol. 2006;9(4):229-36.
[25] Hammerstone J, Lazarus S, Mitchell A, Rucker R, Schmitz H. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. J Agric Food Chem. 1999;47(2):490-6.
[26] Nazaruddin R, Seng L, Hassan O, Said M. Effect of pulp preconditioning on the content of polyphenols in coco beans (Theobroma cacao) during fermentation. Ind Crops Prod. 2006;24(1):87-94.
[27] Efraim P, Pezoa-Garcia NH, Jardim DCP, Nishikawa A, Haddad R, Eberlin MN. Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial. Ciênc Tecnol Aliment. 2010;30(1):142-50.
[28] Kyi TM, Wan Daud WR, Mohammad AB, Wahid Samsudin M, Hassan Kadhum AA, Meor Talib MZ. The kinetics of polyphenol degradation during the drying of malaysian cocoa beans. Int J Food Sci Technol. 2005;40(3):323-31.
[29] Tomás-Barbean F, Cienfuegos-Jovellanos E, Marn A, Muguerza B, Gil-Izquierdo A, Cerd B, et al. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. J Agric Food Chem. May 2007; 55(10): 3926-35.
[30] Kim H, Keeney P. (-)-Epicatechin content in fermented and unfermented cocoa beans. J Food Sci. 1984;49(4):1090-2.
[31] Afoakwa E, Quao J, Takrama F, Budu A, Saalia F. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. Int Food Res J. 2012;19(3):1071-7.
[32] Serra Bonvehi J, Ventura Coll F. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chem. 1997;60(3):365-70.
[33] Misnawi JS, Jamilah B, Nazamid S. Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase. J Sci Food Agric. Apr 2002;82(5):559-66.
[34] Godoy Chivatá JE. Obtención de antioxidantes a partir de grano de cacao: condiciones favorables de inactivación de la enzima polifenol oxidasa, extracción de polifenoles y ajuste de parámetros cinéticos (Trabajo de pregrado). Bucaramanga, Colombia: Universidad Industrial de Santander; 2015.
[35] Gil Quintero JA. Estabilidad y actividad antioxidante de catequinas presentes en cacaos colombianos durante los procesos de pre industrialización (Tesis de Maestría). Medellin: Universidad de Antioquia. Facultad de Química Farmaceutica; 2012.
[36] Adamson G, Lazarus S, Mitchell A, Prior R, Cao G, Jacobs P, et al. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. J Agric Food Chem. 999;47(10):4184-8.
[37] Miller K, Stuart D, Smith N, Lee C, McHale N, Flanagan J, et al. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J Agric Food Chem. 2006;54(11):4062-8.
[38] Counet C, Ouwerx C, Rosoux D, Collin S. Relationship between procyanidin and flavor contents of cocoa liquors from different origins. J Agric Food Chem. 2004;52(20):6243-9.
[39] Ortega N, Romero MP, Macia A, Reguant J, Angles N, Morello JR, et al. Obtention and characterization of phenolic extracts from different cocoa sources. J Agric Food Chem. 2008;56(20):9621-7.
[40] Counet C, Collin S. Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate. J Agric Food Chem. 2003;51(23):6816-22.
[41] Schroeter H, Heiss C, Balzer J, Kleinbongard P, Keen C, Hollenberg N, et al. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humas. Proc Natl Acad Sci U S A. 2006;103(4):1024-9.