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| Cuellar-Álvarez,Laura; Cuellar-Álvarez,Natalia; Galeano-García,Paula; Suárez-Salazar,Juan Carlos. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bromatological analysis; Phenols; Fermentation; Free radicals; Análisis bromatológico; Fenoles; Fermentación; Radicales libres. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000400473 |
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| Machado Cuellar,Leidy; Ordoñez Espinosa,Claudia Mercedes; Angel Sánchez,Yimi Katherine; Guaca Cruz,Lised; Suárez Salazar,Juan Carlos. |
| Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bromatological analysis; Secondary metabolites; Polyphenols; Volatile fraction compounds; Sensory analysis; Sensory attributes. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100046 |
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