Cacao glycosidase and colour changes during fermentation

Forsyth, W. G. C.; Quesnel, Victor C.

doi:10.1002/jsfa.2740080902

Cited by 39 publications

(23 citation statements)

References 8 publications

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“…Processing of cocoa on the farms begins with the opening of the fruit (pods) in the field under the trees, where the seeds are separated from the husks. The seeds are then fermented in wooden boxes and sun-dried, to be later processed in the factory (Forsyth and Quesnel, 1957;Kalvatchev et al, 1998;Camu et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of fermented Theobroma cacao pod husk extract

et al. 2014

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ABSTRACT. Theobroma cacao L. contains more than 500 different chemical compounds some of which have been traditionally used for their antioxidant, anti-carcinogenic, immunomodulatory, vasodilatory, analgesic, and antimicrobial activities. Spontaneous aerobic fermentation of cacao husks yields a crude husk extract (CHE) with antimicrobial activity. CHE was fractioned by solvent partition with polar solvent extraction or by silica gel chromatography and a total of 12 subfractions were analyzed for chemical composition and bioactivity. CHE was effective against the yeast Saccharomyces cerevisiae and the basidiomycete Moniliophthora perniciosa. Antibacterial activity was determined using 6 strains: Staphylococcus aureus, Staphylococcus epidermidis, and Bacillus subtilis (Gram-positive) and Pseudomonas aeruginosa, Klebsiella pneumoniae, and Salmonella choleraesuis (Gram-negative). At doses up to 10 mg/mL, CHE was not effective against the Gram-positive bacteria tested but against medically important P. aeruginosa and S. choleraesuis with a minimum inhibitory concentration (MIC) of 5.0 mg/mL. Sub-fractions varied widely in activity and strongest antibacterial activity was seen with CHE8 against S. choleraesuis (MIC of 1.0 mg/mL) and CHE9 against S. epidermidis (MIC of 2.5 mg/mL). All bioactive CHE fractions contained phenols, steroids, or terpenes, but no saponins. Fraction CHE9 contained flavonoids, phenolics, steroids, and terpenes, amino acids, and alkaloids, while CHE12 had the same compounds but lacked flavonoids.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of fermented Theobroma cacao pod husk extract

et al. 2014

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“…A fermentação é uma etapa essencial para a obtenção de amêndoas de boa qualidade, devido a complexas reações bioquímicas que provocam a morte do embrião, hidrólise de açúcares e proteínas, liberação de enzimas e substratos, difusão de compostos fenólicos que entram em contato com as enzimas, entre outras (FORSYTH;QUESNEL, 1958;BECKETT, 1994;BRITO, 2000;EFRAIM, 2004 (BRITO, 2000). Durante a fermentação das sementes, uma das primeiras etapas do processamento para obtenção de derivados de cacau, ocorre a morte do embrião ou gérmen.…”

Section: Introductionunclassified

Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial

Efraim¹,

Pezoa-García²,

Jardim³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…This is contrary to what has been reported (Crozier et al, 2011), since positive correlations have been found between polyphenol content and astringent taste. This lack of total correlation may be explained by the fact that in some samples, roasting promoted greater oxidation of phenolic compounds (quantified in unfermented seeds), consequently greater formation of quinones derived from some polyphenols such as catechins, epicatechins, and condensation of proteins, resulting in reduced astringency and bitter taste (Forsyth & Quesnel, 1957).…”

Section: Resultsmentioning

confidence: 99%

Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

Vázquez-Ovando¹,

Chacón-Martínez²,

Betancur‐Ancona³

et al. 2015

Food Sci. Technol (Campinas)

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The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4). Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.Keywords: quantitative descriptive analysis; Criollo cocoa; chocolate odor; spicy odor.Practical Application: Descriptors generated are useful for characterizing the sensory quality of cocoa grown in southern Mexico.

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Cacao glycosidase and colour changes during fermentation

Abstract: The first stage in the destruction of the anthocyanin pigments in cacao beans during the curing treatment is hydrolysis by a glycosidase. The relevance of this reaction to the quality of the processed bean is discussed.

Cited by 39 publications

References 8 publications

Antimicrobial activity of fermented Theobroma cacao pod husk extract

Antimicrobial activity of fermented Theobroma cacao pod husk extract

Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial

Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

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