Developmental Variation of Sugars, Carboxylic Acids, Purine Alkaloids, Fatty Acids, and Endoproteinase Activity during Maturation of <i>Theobroma cacao </i>L. Seeds

Bucheli, Peter; Rousseau, G.S.; Laloi, Maryse; McCarthy, John A.

doi:10.1021/jf010620z

Cited by 40 publications

(30 citation statements)

References 23 publications

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“…These compounds affect the flavor of cocoa products (Luna et al, 2002) and have received increasing attention because of their physiological effects (Buchelli et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

Ortega

Romero

Macià

et al. 2010

Journal of Food Composition and Analysis

102

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“…These compounds affect the flavor of cocoa products (Luna et al, 2002) and have received increasing attention because of their physiological effects (Buchelli et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

Ortega

Romero

Macià

et al. 2010

Journal of Food Composition and Analysis

102

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“…Este alcaloide se encontró en mayor concentración con respecto a la cafeína (Bucheli et al, 2001). Los alcaloides presentaron ligeras variaciones (Figura 4) con el tiempo de fermentación, alcanzándose al final de la fermentación una reducción promedio de la cafeína de 4.6% y de 10% para teobromina.…”

Section: B Efecto Del Tipo Y Tiempo De Fermentación En La Calidada Fíunclassified

“…Además, los contenidos de precursores sensoriales como polifenoles (Luna et al, 2002) alcaloides (cafeína y teobromina) (Bucheli et al, 2001) y acidez volátil (en especial el ácido acético) (Hill y Kold, 1999), son indicadores de la calidad organoléptica del cacao.…”

Section: Introductionunclassified

EFECTO DEL TIPO Y TIEMPO DE FERMENTACIÓN EN LA CALIDAD FÍSICA Y QUÍMICA DEL CACAO (Theobroma cacao L.) TIPO NACIONAL

Fernández¹,

Álvarez²,

Cedeño³

et al. 2012

CyT

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Publicado como ARTÍCULO CIENTÍFICO en Ciencia y Tecnología 5(1): 7-12. 2012Resumen L a presente investigación tuvo como objetivo evaluar los tipos de fermentadores y los diferentes tiempos de fermentación usados por los productores de cacao de la zona norte y central de la provincia de Manabí-Ecuador. Se estudiaron cuatro fermentadores: saco de yute, montón, caja de madera y tina plástica, con una capacidad para almacenar 60 kg de cacao y tiempos de fermentación de 2 a 5 días; además, se evaluó un testigo (sin fermentar). El diseño fue bloques completos al azar en arreglo factorial aditivo con tres réplicas. Los datos se analizaron mediante análisis de varianza con la prueba de Tukey al 5% de probabilidad. Se analizaron variables físicas: porcentaje de granos fermentados, violeta y pizarrosos (prueba de corte); y químicas: polifenoles (fotometría 760 nm), acidez volátil (arrastre de vapor) y teobromina-cafeína (Cromatografía Líquida de Alta resolución, HPLC). El análisis de los resultados muestra que el tiempo de fermentación a diferencia del tipo de fermentador, tuvo influencia sobre las variables físicas y químicas analizadas. El aumento del porcentaje de granos fermentados y la disminución de los granos violetas ocurrieron desde el inicio hasta el final de la fermentación. La calidad química mejora con la reducción de la concentración de compuestos alcaloides y polifenoles, lo que repercute sobre las características organolépticas del cacao tipo Nacional. De los fermentadores y los tiempos utilizados por los productores se presentan las mejores características de calidad entre los cuatro y cinco días de fermentación en cajas de madera.Palabras clave: Fermentadores, fermentación, polifenoles, alcaloides, acidez volátil, calidad del cacao. AbstRActT his investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kilos of cocoa and fermentation times ranging from 2 to 5 days; a control was evaluated in addition (without fermentation). A Completely Randomized Blocks Design with additive factors arrangement with three replications was used. The data were analyzed using analysis of variance with Tukey test at 5% probability. Physical variables were analyzed: percentage of fermented, violet and slate (test cutting) grains; and chemical: polyphenols (photometry 760 nm), volatile acidity (steam stripping) and theobromine, caffeine (High Performance Liquid Chromatography, HPLC). The analysis of the results shows that the fermentation time unlike the type of fermenter, had an influence on the chemical and physical variables analyzed. The increased percentage of fermented beans and decreased violet grains occurred from the beginning until the end of fermentation. The chemical quality improves by reducing the concentration of alkaloid compounds and polyphenols, which impacts on the sensory char...

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“…Linoleic and arachidonic acids are present in smaller concentrations i.e. 2-4% and 0.7-1%, respectively (Horman and Bracco, 1986;Staphylakis and Gegiou, 1985;Bucheli et al, 2001). The type of fatty acids present in the triglycerides and the way they arrange themselves during crystal formation determine the hardness of the cocoa butter.…”

Section: Statutory Limits For Theobromine In Feed Materialsmentioning

confidence: 99%

Theobromine as undesirable substances in animal feed - Scientific opinion of the Panel on Contaminants in the Food Chain

2008

EFSA Journal

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Theobromine (3,7-dihydro-3,7-dimethyl-H-purine-2,6-dione) is a colourless and odourless 3,7-dimethylxanthine with a slightly bitter taste naturally present in the cacao tree (Theobroma cacao L.) and its seeds, and consequently in cocoa products and by-products. It is also a metabolite of caffeine in mammals. As a feed material, cocoa pod husk may be used in developing countries where cacao is grown. The cocoa bean shells, cocoa bean meal, cocoa germs and discarded confectionary are used for feed purposes in Europe.1 For citation purposes: Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on theobromine as undesirable substances in animal feed.

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Developmental Variation of Sugars, Carboxylic Acids, Purine Alkaloids, Fatty Acids, and Endoproteinase Activity during Maturation of Theobroma cacao L. Seeds

Cited by 40 publications

References 23 publications

Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

EFECTO DEL TIPO Y TIEMPO DE FERMENTACIÓN EN LA CALIDAD FÍSICA Y QUÍMICA DEL CACAO (Theobroma cacao L.) TIPO NACIONAL

Theobromine as undesirable substances in animal feed - Scientific opinion of the Panel on Contaminants in the Food Chain

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