Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g−1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g−1), flavonoids (3.30 mg g−1) and DPPH reducing capacity (325.55 µmol g−1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds.
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MDPI
2023-11-16
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Subjects: | Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao, Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique, Antioxidantes||antioxidants||antioxidante||antioxydant, Colombia||Colombia||Colômbia||Colombie, Bromatología, Sede Central, ODS 15 - Vida de ecosistemas terrestres, |
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dig-catie-11554-126112024-01-10T17:58:12Z Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia Polanía-Hincapié, Paola Andrea Suárez, Juan Carlos Hernández, Héctor Eduardo Ramón-Triana, Vivian Yorlady Cuéllar-Álvarez, Liceth N Casanoves, Fernando Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g−1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g−1), flavonoids (3.30 mg g−1) and DPPH reducing capacity (325.55 µmol g−1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds. 2024-01-09T18:53:51Z 2024-01-09T18:53:51Z 2023-11-16 Artículo https://repositorio.catie.ac.cr/handle/11554/12611 openAccess en Fermentation https://doi.org/10.3390/fermentation9110982 19 páginas application/pdf MDPI |
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Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres |
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Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres Polanía-Hincapié, Paola Andrea Suárez, Juan Carlos Hernández, Héctor Eduardo Ramón-Triana, Vivian Yorlady Cuéllar-Álvarez, Liceth N Casanoves, Fernando Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
description |
Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g−1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g−1), flavonoids (3.30 mg g−1) and DPPH reducing capacity (325.55 µmol g−1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds. |
format |
Artículo |
topic_facet |
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres |
author |
Polanía-Hincapié, Paola Andrea Suárez, Juan Carlos Hernández, Héctor Eduardo Ramón-Triana, Vivian Yorlady Cuéllar-Álvarez, Liceth N Casanoves, Fernando |
author_facet |
Polanía-Hincapié, Paola Andrea Suárez, Juan Carlos Hernández, Héctor Eduardo Ramón-Triana, Vivian Yorlady Cuéllar-Álvarez, Liceth N Casanoves, Fernando |
author_sort |
Polanía-Hincapié, Paola Andrea |
title |
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
title_short |
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
title_full |
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
title_fullStr |
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
title_full_unstemmed |
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia |
title_sort |
influence of fermentation time on the chemical and functional composition of different cocoa clones from southern colombia |
publisher |
MDPI |
publishDate |
2023-11-16 |
url |
https://repositorio.catie.ac.cr/handle/11554/12611 |
work_keys_str_mv |
AT polaniahincapiepaolaandrea influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia AT suarezjuancarlos influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia AT hernandezhectoreduardo influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia AT ramontrianavivianyorlady influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia AT cuellaralvarezlicethn influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia AT casanovesfernando influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia |
_version_ |
1790850413002489856 |