Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluatedevery two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.

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Main Authors: Cuellar Alvarez, Laura, Cuellar Alvarez, Natalia, Galeano Garcia, Paula, Suárez Salazar, Juan Carlos
Format: Digital revista
Language:eng
Published: Universidad Nacional de Colombia - Sede Palmira 2017
Online Access:https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821
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spelling oai:www.revistas.unal.edu.co:article-618212019-03-03T15:28:24Z Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans Efecto del tiempo de fermentación sobre el contenido fenólico y el potencial antioxidante en granos de Copoazú ( Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) Cuellar Alvarez, Laura Cuellar Alvarez, Natalia Galeano Garcia, Paula Suárez Salazar, Juan Carlos Bromatological analysis phenols fermentation free radicals Agroindustry Food sciences postharvest Agronomy plant ecophysiology Bromatological analysis phenols fermentation free radicals Agroindustry food sciences fruitculture Agronomy post-harvest Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluatedevery two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.  Universidad Nacional de Colombia - Sede Palmira 2017-10-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Experimental Experimental application/pdf application/xml https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821 10.15446/acag.v66n4.61821 Acta Agronómica; Vol. 66 No. 4 (2017); 473 - 479 Acta Agronómica; Vol. 66 Núm. 4 (2017); 473 - 479 Acta Agronómica; v. 66 n. 4 (2017); 473 - 479 2323-0118 0120-2812 eng https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821/61332 https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821/64782 Derechos de autor 2017 Acta Agronómica https://creativecommons.org/licenses/by-nc-nd/4.0
institution UNAL
collection OJS
country Colombia
countrycode CO
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databasecode rev-actaagronomica
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region America del Sur
libraryname Sistema Nacional de Bibliotecas de la UNAL
language eng
format Digital
author Cuellar Alvarez, Laura
Cuellar Alvarez, Natalia
Galeano Garcia, Paula
Suárez Salazar, Juan Carlos
spellingShingle Cuellar Alvarez, Laura
Cuellar Alvarez, Natalia
Galeano Garcia, Paula
Suárez Salazar, Juan Carlos
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
author_facet Cuellar Alvarez, Laura
Cuellar Alvarez, Natalia
Galeano Garcia, Paula
Suárez Salazar, Juan Carlos
author_sort Cuellar Alvarez, Laura
title Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
title_short Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
title_full Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
title_fullStr Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
title_full_unstemmed Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
title_sort effect of fermentation time on phenolic content and antioxidant potential in cupuassu (theobroma grandiflorum (willd. ex spreng.) k.schum.) beans
description Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluatedevery two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.
publisher Universidad Nacional de Colombia - Sede Palmira
publishDate 2017
url https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821
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