The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.

No abstract

Cocoa beans contain antioxidant molecules with the potential to inhibit type 2 coronavirus (SARS-CoV-2), which causes a severe acute respiratory syndrome (COVID-19). In particular, protease. Therefore, using in silico tests, 30 molecules obtained from cocoa were evaluated. Using molecular docking and quantum mechanics calculations, the chemical properties and binding efficiency of each ligand was evaluated, which allowed the selection of 5 compounds of this series. The ability of amentoflavone, isorhoifolin, nicotiflorin, naringin and rutin to bind to the main viral protease was studied by means of free energy calculations and structural analysis performed from molecular dynamics simulations of the enzyme/inhibitor complex. Isorhoifolin and rutin stand out, presenting a more negative binding ΔG than the reference inhibitor N-[(5-methylisoxazol-3-yl)carbonyl]alanyl-l-valyl-N~1~-((1 R,2Z)-4-(benzyloxy)-4-oxo-1-{[(3 R)-2-oxopyrrolidin-3-yl]methyl}but-2-enyl)-L-leucinamide (N3). These results are consistent with high affinities of these molecules for the major SARS-CoV-2. The results presented in this paper are a solid starting point for future in vitro and in vivo experiments aiming to validate these molecules and /or test similar substances as inhibitors of SARS-CoV-2 protease.

RESUMEN -En la presente investigación se evaluó el rendimiento de extracción y propiedades fisicoquímicas de la grasa de semilla de 20 cultivares de mango (Mangifera Indica l.) en colombia. Se emplearon semillas de frutos en estado maduro, procesadas en harina con el siguiente rango de composición proximal: grasa 6.73 % -11.8 %; proteína 4.3 % -6.9 %; fibra cruda 2.6 % -6.1 % y cenizas 2.12 % -3.9 %. Las características fisicoquímicas determinadas en el aceite crudo mostraron los siguientes rangos: índice de acidez 0.78 % ácido oleico -1.83 % ácido oleico; índice de saponificación 121.77 mg de KOH/g -233.88 mg de KOH/g; índice de peróxidos 0.76 meq O 2 /kg -3.19 meq O 2 /kg; índice de iodo 22.94 g de I 2 /100 g -32.52 g de i 2 /100 g. El perfil de ácidos grasos presentó, en promedio, al ácido oleico (46.46 %) y el ácido esteárico (37.58 %) como componentes mayoritarios. la grasa obtenida no presentó un contenido considerable de fenoles totales. El estudio realizado demostró que la obtención de grasa comestible a partir de subproductos del mango, constituye una alternativa viable del aprovechamiento de recursos naturales pues los rendimientos en algunos cultivares fue alto y su composición química posibilita su aplicación en la sustitución de grasas vegetales o la posible generación de nuevos productos. Palabras clave: ácidos grasos, grasa, mango, Mangifera indica l., semilla, subproductos. PHYSICOCHEMICAL CHARACTERISTICS OF SEED FAT FOR TWENTY MANGO (Mangifera indica L.) CULTIVARS IN COLOMBIAABSTRACT -in the present investigation was evaluated yield extraction and some physicochemical properties of seed fat for 20 mango (Mangifera Indica l.) cultivars in colombia. Seeds of mature fruit were processed in flour and were obtained the following composition: fat 6.73 % -11.8 %, protein 4.3 % -6.9 %, raw fiber 2.6 % -6.1 % and ash 2.12 % -3.9 %. The physicochemical characteristics in the crude mango fat showed the following ranges: acid value 0.78 % oleic acid -1.83 % oleic acid; saponification value 121.77 mg KOH/g -233.88 mg KOH/g; peroxide value 0.76 meq O 2 /kg -3.19 meq O 2 /kg; iodine value 22.94 g i 2 /100 g -32.52 g i 2 /100 g. The fatty acid profile presented oleic acid (46.46 %) and stearic acid (37.58 %) as the major components. The fat obtained showed no significant content of total phenols. The study showed that edible fat obtained from mango by-products is a viable alternative to enable full use of natural resources as some cultivars presented high yields with a chemical composition that define their application as vegetables fat substitution and also the possibility of new product generation

The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either −5 or −20C for 24 h was used to produce the dough. Two stress–relaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at −20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough. PRACTICAL APPLICATIONS There are new and growing industries in cassava‐producing countries that use fresh cassava roots in order to produce high added‐value products like croquettes, fried chips or snacks. Cassava dough is an intermediate product for making cassava croquettes, which is a stick‐fried food well positioned in the Colombian market. The study of the rheologic and textural behavior of cassava dough is important for processing improvements in the cassava croquette industry. The results of this investigation showed that stress–relaxation test and texture profile analysis were sensitive to identify changes related to different processing conditions; in addition, the higher cooking times and lower temperatures during the storage period decreased the stiffness of cassava dough, affecting its handling in a following process.