Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Abstract

This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (DTA). Antioxidant activity was determined using DPPH, FRAP, DRAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxanthines were determined using high-performance liquid chromatography with an ultraviolet detector (HPLC-UV). DTA was determined by ultra-performance liquid chromatography with fluorescence detection (UPLC-FLR). Ot was found that during cocoa drying, there was a reduction in antioxidant activity with reduced phenolic compound content (0.04 mg.g -1 of catechin before drying to 0.02 mg.g -1 after drying) and reduced methylxanthines (19.44 mg.g -1 of theobromine before drying to 11.71 mg.g -1 after drying). Dnly one sample showed contamination by DTA (7.1 μg.kg -1). The traditional drying method showed the highest conservation of antioxidant activity and methylxanthine and phenolic compound content.

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

“…Cocoa (Theobroma cacao L.) has a characteristic and complex chemical composition [1] , is a primary ingredient used in the production of various foods, such as chocolates, beverages, and bakery products [2] , and is one of the primary products exported by some developing countries. Water adsorption isotherms represent the relationship between the equilibrium moisture content and water activity at constant temperature; their knowledge is useful to establish proper storage conditions and to predict the shelf lives of products such as cocoa beans.…”

Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa

“…Similar results were found by Deus et al . (2018) for theobromine that varied from 11.14–14.96 mg g −1 , and lower values were obtained by Maciel et al . (2017) ranging from 1.8–1.4 mg g −1 .…”

“…Deus et al . (2018) registered values from 1.60–2.33 mg g −1 for the Brazilian cocoa beans submitted to different drying processes. Regarding theobromine, the BN34 variety exhibited higher values, followed by TSH1188, SR162, PH16, and CEPEC2002 that presented lower amount.…”

A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters

“…Cocoa (Theobroma cacao) beans constitute a global raw material for the chocolate industry, beverages, cosmetics, pharmaceuticals, and toiletry products [1]. Over fifty million people depend on cocoa for their livelihood with a global production capacity of 68% for Africa, 17% for Asia, and 15% by the Americas [2,3].…”

“…This contributes significantly to the gross national incomes of these countries. The physics and chemistry of cocoa beans are very complex and change throughout its life span depending on the processing method and geographical origin [1]. As such, cocoa beans of commercial grade should conform to specified criteria among which are its moisture content, acidity, slatiness, polyphenol content, mouldiness, and mycotoxin production [5].…”