El tostado es una de las operaciones tecnológicas más importantes en el procesamiento de los granos de cacao; este proceso conduce a la formación de los productos de la reacción de Maillard (RM) los cuales son cruciales para el desarrollo de la calidad organoléptica de los granos de cacao y sus productos asociados. En el presente estudio se evaluó el efecto del tostado sobre el contenido de metabolitos secundarios y la actividad antioxidante en cinco clones de cacao cultivados en Colombia. En los extractos metanólicos de los diferentes clones de cacao se determinó el contenido de fenoles totales, taninos condensados, antocianinas totales, catequina y epicatequina, teobromina y cafeína. Además, se determinó la actividad antioxidante por medio de la actividad atrapadora del radical ABTS•+, el método ORAC y la capacidad atrapadora de radicales superóxido. En conclusión, el efecto del tostado en los clones de cacao no tuvo un comportamiento uniforme sobre los cambios en los contenidos de los diversos metabolitos secundarios y la actividad antioxidante.

Contribution of seminal plasma proteins to semen freezability has been reported in several species, suggesting these proteins as genetic markers. The aim of this study was to evaluate the relationship between cysteine-rich secretory protein-3 (CRISP-3) and some of its single-nucleotide polymorphisms (SNPs) with post-thawing semen quality in stallions. DNA was obtained from 100 stallions, regions of interest were amplified by polymerase chain reaction and sequenced. Evaluated SNPs within the equine CRISP-3 gene were CRISP3c.+199A>G (SNP1), CRISP3c.+566C>A (SNP2), CRISP3c.+622G>A (SNP3) and CRISP3c.+716A>G (SNP4). CRISP-3 protein content in seminal plasma was determined by enzyme-linked immunosorbent assay. Semen from 30 stallions was cryopreserved and post-thaw motility, kinetics, abnormal morphology (AM), sperm vitality (SV) and membrane integrity (MI) were evaluated. Generalized linear models were fitted and means were compared using Tukey's test. Correlation and regression analyses were performed. For SNP1 and SNP3, the AA genotype had the highest results for motility and MI; for SNP2, the best results for motility and AM were obtained with the CC genotype. For SNP4, the GG genotype had the lowest results, except for MI. A high level of CRISP-3 protein in seminal plasma had the best results for motility, kinetics, SV and AM. In conclusion, there was a relationship between CRISP-3 genotype and seminal plasma protein and post-thawing semen quality in stallions.

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Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52%-54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choibá oil at 100˚C ± 1˚C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choibá oil at 35˚C, 45˚C and 55˚C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that the addition of rosemary extract at 1500 mg/L significantly reduced de formation of hydroperoxides (PV), more than BHT. Through correlations between concentrations of antioxidant (including control without antioxidant) with peroxide values, the kinetics of degradation and shelf-life of Choibá oil with predictive models are evaluated in real time and accelerated (35˚C, 45˚C and 55˚C) using the Arrhenius equation. In addition, the oxidation reactions of this oil follow a first order kinetic model for PV and zero order kinetic model for TBARS. The rate of formation of PV was dependent on the storage temperature, according to the Arrhenius equation with the activation energy of 4611.5071 J/mol for Control and 7409.5771 J/mol for RE1500 treatment. The result of

Background. The main by-product of the coffee production chain is pulp; if it is not properly disposed of, it represents a serious environmental problem. Some studies suggest that this pulp can be used as a source of important compounds. The aim of this study was to evaluate the content of bioactive compounds present in coffee pulps and also to prepare a functional drink-type infusion to propose an alternative use of this by-product. Material and methods. In coffee pulps (Coffea arabica, var. Colombia and Caturra), the effect of the temperature and the extraction type over the content of total polyphenols, total flavonoids, condensed tannins and phenolic acids were determined. Moreover, the antioxidant activity by ABTS, ORAC and FRAP methodologies. With the best pulp, an infusion-type hot drink was prepared at 80°C. Finally, sensory assessment was performed. Results. The best conditions to perform the metabolite extraction were room temperature and HCl 1%. The highest trapping capacity of the cationic radical ABTS + * was 24 782.93 μmol Trolox Equivalent per 100 g of pulp, ORAC 57 087.82 μmol Trolox Equivalent per 100 g of pulp and FRAP 806.93 mg of ascorbic acid equivalent per 100 g of pulp. For the infusion preparation, two drying methods were used-stove and lyophilization, and overall the best results correspond to the infusions prepared with the lyophilized plant material. This material also had good overall scores in the sensory test (3.51 to 4.04 on a scale of 1 to 5) been the taste most appreciated by the panelists. Conclusion. The bioactive compound concentration and the antioxidant activity of the coffee pulp suggest that waste can be used as a raw material for the preparation of functional foods, because the values found are similar or greater than those found in other drinks and fruits consumed commercially.