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| SILVEIRA,Paulo Túlio de Souza; MELO,Lorena de Jesus Próculo; SOUZA,Luciane Santos; BISPO,Eliete da Silva; SOARES,Sérgio Eduardo. |
| Abstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between 3 and 6... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aminopeptidase; Carboxypeptidase; Endoprotease; Peptide bonds; Amino acids. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300369 |
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| MELO,Calionara Waleska Barbosa de; Bandeira,Matheus de Jesus; MACIEL,Leonardo Fonseca; BISPO,Eliete da Silva; SOUZA,Carolina Oliveira de; SOARES,Sérgio Eduardo. |
| Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Monovarietal chocolate; Cocoa solids; Thermogravimetry. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200326 |
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| DEUS,Valterney Lima; CERQUEIRA E SILVA,Mariana Barros de; MACIEL,Leonardo Fonseca; MIRANDA,Lucas Caldeirão Rodrigues; HIROOKA,Elisa Yoko; SOARES,Sérgio Eduardo; FERREIRA,Ederlan de Souza; BISPO,Eliete da Silva. |
| 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 (OTA). Antioxidant activity was determined using DPPH, FRAP, ORAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxanthines were determined using high-performance liquid chromatography with an ultraviolet detector (HPLC-UV). OTA was determined by ultra-performance liquid chromatography with fluorescence detection (UPLC-FLR). It 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Catechin; Epicatechin; Caffeine; Theobromine; Mycotoxin. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500278 |
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