Artigos
Impacto da fermentação e secagem no teor de polifenóis e capacidade antioxidante do clone de cacau CCN-51
Publicado 2016-12-15
Palavras-chave
- Cacau,
- Lucro,
- CCN-51,
- Polifenóis Totais,
- Capacidade Antioxidante.
Como Citar
Pallares Pallares, A., Estupiñán, M., Perea Villamil, J. A., & López Giraldo, L. J. (2016). Impacto da fermentação e secagem no teor de polifenóis e capacidade antioxidante do clone de cacau CCN-51. REVISTA ION, 29(2). https://doi.org/10.18273/revion.v29n2-2016001
Resumo
A influência do tempo de fermentação e secagem foi avaliado simultaneamente sobre a capacidade antioxidante (CA) e o conteúdo total de polifenóis (PT) clone CCN-51, que pretende seleccionar condições beneficio que conduzem a um produto de maior valor acrescentado a partir do ponto funcionalmente. ORAC (CA) e Folin-Ciocalteu (PT) métodos foram empregados. Os polifenóis foram tentativamente identificados por LC-MS. O lucro realizado em etapas microfermentación gaveta e secagem natural ao sol. A análise seguiu um delineamento experimental multi-fatorial de 15 experimentos/amostragem. Diferenças significativas entre os níveis foram estabelecidos com uma análise de variância. AC (expressos em micromoles de Trolox/gMS de amostra seca) e conteúdo PT (expresso em miligramas equivalentes de gálico / grama de ácido amostra seca) variaram significativamente durante a fermentação, registrando valores entre 1055,2-347,3μmolTE/gMS e 78,1-33,3mgEAG/gMS, respectivamente. De acordo com a ANOVA, o efeito de secagem natural não foi significativa na evolução destas variáveis (p<0,05). A evolução do conteúdo de PT e de CA, como uma função dos dias de fermentação, foi ajustado um modelo matemático recíproco (R2>0,95 em ambos os casos). As equações ajustadas foram utilizados para prever a evolução do teor de PT e os clones de tipo Amazon Forasteiros, quando comparados com os resultados de outros estudos experimentais, a percentagem média de erro relativo foi de 20%. Finalmente, foi estabelecido que a fermentação provoca uma diminuição nos monômeros e oligômeros presentes (exceto catequina e procyanidin B1) que podem estar relacionados à diminuição da CA. A fermentação é o estágio de lucro maior impacto gerado sobre a variação do teor de PT e CA.
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Referências
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[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.
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[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.
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[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.
[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.