An untargeted metabolomic assessment of cocoa beans during fermentation

Lucía, Mayorga-Gross Ana; Guerrero, Luis Manuel Quirós; Fourny, Gérard; Barka, Fabrice Vaillant

doi:10.1016/j.foodres.2016.04.017

Cited by 38 publications

(32 citation statements)

References 42 publications

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“…Thus, as shown in Fig. 2a, in several studies (Kumari et al 2018;Buyukpamukcu et al 2001;Voigt et al 2016;Mayorga-Gross et al 2016;Marseglia et al 2014;D'Souza et al 2018) some peptides were informed as flavor precursors.…”

Section: Postharvest Operations For Cocoa Transformation From Seeds Tmentioning

confidence: 92%

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Santander

Cortina

Vaillant

et al. 2019

Critical Reviews in Food Science and Nutrition

127

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Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. In this sense, this article presents an overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor. Moreover, research perspectives in terms of control and management of postharvest practices in order to obtain cocoa with differentiated and specialty characteristics "from bean to bar" are discussed.

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Section: Postharvest Operations For Cocoa Transformation From Seeds Tmentioning

confidence: 92%

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Santander

Cortina

Vaillant

et al. 2019

Critical Reviews in Food Science and Nutrition

127

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“…Sugars, Glucose, glycerol a-alcohols, b-amines, c-amino acids, d-carbohydrates, sugars and sugar derivatives, e-fatty acids, f-isoflavonoids, g-nucleotides, h-organic acids, i-soyasaponins, jvitamins, k-others (not classified), l-organic bases, m-purines and pyrimidines, n-carbonils, o-hydrocarbons, p-catechin and catechin derivatives, q-alkaloids, r-flavonol glycosides and flavone glycosides, s-lipids, t-peptides, u-diphenylheptanoid, v-flavonoids, w-lipids, x-lysophospholipids, y-phenolic acids, ↑-increase in metabolites, ↓-decrease in metabolites, ↑↓-both increase and decrease in metabolites, *-non-targeted/profiling metabolomics, δ -targeted metabolomics, CE-TOF-MS-capillary electrophoresis time of flight mass spectrometry, CCA-canonical correspondence analysis, FTIR-Fourier transform infrared spectroscopy, GC-FID-gas chromatography-flame ionization detector, GC-MS-gas chromatography-mass spectrometry, GC-TOF-MS-gas chromatography-time of flight mass spectrometry, 1 HNMR-proton nuclear magnetic resonance, HPLC-DAD-high performance liquid chromatography-diode array detector, LC-MS/MS-liquid chromatography tandem-mass spectrometry, OPLS-DAorthogonal partial least square discriminant analysis, PCA-principal component analysis, PLS-DA-partial least square discriminant analysis, SPME-GC-MS-solid phase microextraction-gas chromatography-mass spectrometry, UPLC-ESI-QTOF-MS-ultra high performance liquid chromatography with electrospray ionization quadrupole time of flight mass spectrometry, UHPLC-LTQ-IT-MS/MS -ultra high pressure liquid chromatography linear ion trap-high resolution Orbitrap mass spectrometry, UPLC-Q-TOF MS-ultra performance liquid chromatography quadrupole time of flight mass spectrometry. Functional Food -Improve Health through Adequate Food flavanols, anthocyanins were observed to decreased with fermentation time, while most oligopeptides initially increased, with a later decrease during fermentation [29].…”

Section: Food Metabolomics Of Fermented Foodsmentioning

confidence: 97%

“…This not only concentrates the metabolites but also reduces the possibility of losing heat labile components during conventional oven drying techniques. Both freeze drying and liquid nitrogen have been applied in the preparation of fermented foods in food metabolomics studies for cheonggukjang [25,26], meju [27], doenjang [28] and cocoa beans [29]. Nevertheless, care must be taken to avoid the introduction of any form of unwanted variability throughout this step, which might result in significant experimental discrepancy, that would surpass biological variance.…”

Section: Sample Preparationmentioning

confidence: 99%

“…The authors observed a general increase in polyphenol content of the wheat doughs, but a diverse metabolite profile in the two wheat substrates used. Likewise, MayorgaGross et al [29] investigated the metabolites changes occurring during cocoa fermentation on an ultra-high performance liquid chromatography with electrospray ionization quadrupole time of flight mass spectrometry (UPLC-ESI þ -Q-TOF-MS) system and adopted a PLS-DA model for data processing. The clustering of ions according to retention times and mass spectrum on the PLS-DA model yielded a total of 37 discriminating metabolites.…”

Section: Food Metabolomics Of Fermented Foodsmentioning

confidence: 99%

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Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods.

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“…Las propiedades antioxidantes del cacao son afectadas por factores como el genotipo, las condiciones agroclimáticas, el proceso de beneficio (fermentación y secado) y el proceso de industrialización [1,7]. Durante el beneficio y la subsecuente etapa de tostado se registra una pérdida sustancial de los componentes polifenólicos presentes en el grano, disminuyendo por ende la capacidad antioxidante del mismo [1,8,9]. 9 rev.ion.…”

Section: Introductionunclassified

Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51

Pallares

Estupiñán

Villamil

et al. 2016

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ResumenLa influencia del tiempo de fermentación y secado fue evaluada simultáneamente sobre la capacidad antioxidante (CA) y el contenido de polifenoles totales (PT) de cacao clon CCN-51 (origen ecuatoriano resultante del cruce ICS95xIMC67), buscando seleccionar condiciones de beneficio que permitan obtener un producto de mayor valor agregado desde el punto de vista funcional. Los polifenoles presentes fueron cuantificados usando el método de Folin-Ciocalteu (PT) y tentativamente identificados por LC-MS, mientras que la capacidad antioxidante fue analizada usando el método ORAC. El beneficio comprendió las etapas de microfermentación en cajón y secado natural al sol. Los análisis siguieron un diseño experimental factorial multinivel de 15 experimentos/muestreo. Las diferencias significativas entre niveles fueron establecidas con un análisis de varianza. La CA (expresados en micromoles equivalentes de trolox (TE)/gramos de muestra seca) y el contenido de PT (expresados en miligramos equivalentes de ácido gálico (EAG)/gramo de muestra seca) variaron significativamente durante la fermentación, registrando valores entre 1055,2-347,3µmolTE/gMS y 78,1-33,3mgEAG/gMS, respectivamente. Según el ANOVA, el efecto del secado natural fue poco significativo en la evolución de dichas variables (p<0,05). La evolución del contenido de PT y la CA, como una función de los días de fermentación, se ajustó a un modelo matemático recíproco (R 2 >0,95 en ambos casos). Las ecuaciones ajustadas fueron usadas para predecir la evolución del contenido de PT de clones tipo Forastero y Amazónico, cuando se comparó con resultados experimentales de otros trabajos, el error relativo porcentual promedio fue de 20%. Finalmente, se estableció que la fermentación ocasiona una disminución en los monómeros y oligómeros presentes (excepto catequina y procianidina B1) que puede relacionarse con la disminución de la CA. La fermentación es la etapa del beneficio que mayor impacto genera en la variación del contenido de PT y la CA. AbstractThe influence of fermentation and drying time was evaluated simultaneously on the antioxidant capacity (CA) and total polyphenol content (PT) clone CCN-51, seeking conditions to benefit leading to a higher valueadded product from the point functionally. ORAC (CA) and Folin-Ciocalteu (PT) methods were employed. Polyphenols were tentatively identified by LC-MS. The profit was realized in stages microfermentation drawer and natural drying in the sun. The analysis followed a multi-factorial experimental design of 15 experiments/sampling. Significant differences between levels were established with an analysis of variance. The CA (expressed in micromole equivalents of trolox (TE)/grams of dried sample) and PT content (expressed in gallic acid equivalent (GAE)/grams of dried sample) varied significantly during fermentation, recording values between 1055.2-347.3μmolTE/g (d.b.) and 78.1-33.3mgGAE/g (d.b.), respectively. According to ANOVA, the natural drying effect was not significant in the evolution of these variables (p<0.05...

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An untargeted metabolomic assessment of cocoa beans during fermentation

Cited by 38 publications

References 42 publications

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51

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