Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting

Abstract

Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.

Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador

“…Bitterness and astringency that are correlated to polyphenol contents represented on the contrast a low development and therefore a weak fermentation. Polyphenols are responsible for astringent, bitter, and green notes ( Luna et al., 2002 ), and their concentration decreases during fermentation due to polymerization, oxidation and interactions with proteins ( Sabahannur et al., 2018 ).…”

Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties

“…The fermentation process can affect the total polyphenol contents of the cocoa bean. Thus, the polyphenol contents of unfermented cocoa beans are higher than fermented cocoa beans [24]. The activity of the polyphenol oxidase, as well as permeation during bean fermentation, can cause polyphenol reduction [24,25].…”

“…Thus, the polyphenol contents of unfermented cocoa beans are higher than fermented cocoa beans [24]. The activity of the polyphenol oxidase, as well as permeation during bean fermentation, can cause polyphenol reduction [24,25]. Polyphenols react with sugar and amino acids during the fermentation process forming the brown color and reduce the astringency [6].…”

Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures

“…The IC50 (half maximal inhibitory concentration) corresponds to the quantity of compound required to inhibit 50% of the DPPH radical (Sabahannur et al., 2018). This indicator is used in the pharmaceutical field to establish a drug's concentration to inhibit 50% of a particular biological process (Navre, 2019).…”