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Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation Ciênc. Tecnol. Aliment.
Cruz,Jaqueline Fontes Moreau; Leite,Paula Bacelar; Soares,Sergio Eduardo; Bispo,Eliete da Silva.
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Fermentation; Polyphenols; Methylxantines.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200279
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