Effect of fermentation on the antioxidant activity of different Colombian cocoa clones

Revista Cubana de Plantas Medicinales

Tamayo Tenorio, Angélica¹  Zapata Bustamante, Sandra¹  Alberto Rojano, Benjamín¹ 

[1] Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia

关键词: cocoa;    fermentation;    phenolic compounds;    methylxanthines;    antioxidant activity;   

DOI  :  

学科分类：药理学

来源: Editorial Ciencias Medicas

【 摘 要 】

Introduction: cocoa is one of the main sources of polyphenols. These compounds are related with the antioxidant activity and sensory characteristics of cocoa and its sub-products. During processing, cocoa beans are subjected to different stages, which may affect the content of these metabolites. However, these processes are crucial in the development of organoleptic quality of cocoa beans. One of these stages is the fermentation. Objective: to evaluate the effect of fermentation on the content of secondary metabolites and the antioxidant activity in five Colombian cocoa clones. Methods: the total phenol content, total anthocyanins and condensate tannins were determined for the studied clones by spectrophotometric methods. Additionally, the content of catechin, epicatechin, theobromine and caffeine were determined by high-performance liquid chromatography (HPLC). The antioxidant capacity of cocoa clones was determined by the methods DPPH. (1,1-diphenyl-2-picrylhydrazyl), FRAP (ferric reducing antioxidant power), ORAC (oxygen radical absorbance capacity) and superoxide radical scavenging capacity. Results: the effect of fermentation on cocoa clones was not uniform. Both positive and negative changes in the contents of various secondary metabolites and antioxidant activity were observed depending on the variety. However, changes in antioxidant activity expressed as TEAC (trolox equivalent antioxidant capacity) DPPH were correlated with the changes in the total phenol content during fermentation and described by the following expression: DDPPH= 6.36099* Dphenols + 5.10923, with r2 = 0.982. Conclusions: fermentation affects the antioxidant potential of cocoa clones, which is important for the development of organoleptic properties of final products.

【 授权许可】

CC BY-NC