Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Abstract

Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.Keywords: cocoa; fermentation; polyphenols; methylxantines.Practical Application: Dbserve the behavior of bioactive substances in cocoa beans during preprocessing.

Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)

“…TCC in this study was higher than the TCC reported in other studies. For example, Cruz et al (2015) found a TCC without fermentation of 1.48-2.46 mg/g, which is more than 50% lower than the results obtained by the 4 min MAE in the present study; while the 10 min MAE produced the highest quantity of catechin. This result agrees with previous studies (Pervauzunalic et al 2006) and may indicate that longer extraction times produce higher quantities of TCC.…”

Population genomic analyses of the chocolate tree, Theobroma cacao L., provide insights into its domestication process

“…Early work has suggested that decreased concentrations of polyphenols, methylxanthines, and anthocyanin precursors in the cotyledon are associated with this observation 40 – 42 . Polyphenols and methylxanthines are responsible for the astringency and bitterness detected in cacao beans 43 , and it is thought that the modification of these compounds during the process of fermentation contributes to the final flavor of a chocolate 43 . In fact, during the process of fermentation, the concentration of polyphenols is reduced by up to 70% 44 .…”

Genomic insights into the domestication of the chocolate tree,Theobroma cacaoL

“…Early work has suggested that decreased concentrations of polyphenols, methylxanthines and anthocyanin precursors concentration in the cotyledon are associated with this observation [29][30][31] . Polyphenols and methylxanthines are responsible for the astringency and bitternes detected in cacao beans 32 , and it is thought that the modification of these compounds during the process of fermentation contributes to the final flavor of chocolate 32 . In fact, during the process of fermentation, the concentration of polyphenols is reduced by up to 70% 33 .…”