Data/hora: 10/06/2024 16:25:07

Provedor de dados: | 109
País: | Colombia
Título: | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
Autores: | Cuellar-Álvarez,Laura; Cuellar-Álvarez,Natalia; Galeano-García,Paula; Suárez-Salazar,Juan Carlos.
Data: | 2017-12-01
Ano: | 2017
Palavras-chave: | Bromatological analysis; Phenols; Fermentation; Free radicals; Análisis bromatológico; Fenoles; Fermentación; Radicales libres.
Resumo: | Abstract 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000400473
Editor: | Universidad Nacional de Colombia
Relação: | 10.15446/acag.v66n4.61821
Formato: | text/html
Fonte: | Acta Agronómica  v.66 n.4 2017
Fonte: | info:eu-repo/semantics/openAccess