Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties

Fahrurrozi, -; Juanssilfero, Ario Betha; Perwitasari, Urip; Stepanie,; Purwanto, A. P.; Nugroho, Imam Bagus; Ratnakomala, Shanti; Dewi, Rizna Triana; Ajijah, Nur; Lisdiyanti, Puspita

doi:10.18517/ijaseit.11.3.14846

Cited by 4 publications

(7 citation statements)

References 23 publications

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“…At 96 h of fermentation, there was a 77% reduction in total flavonoid content with a 12 mg CAE g -1 defatted sample, compared to the initial flavonoid content (53 mg CAE g -1 defatted sample). This result complies with previous studies (Fahrurrozi et al, 2021;Melo et al, 2021).…”

Section: Resultssupporting

confidence: 94%

“…These values were equal to the reduction of 93.2% for catechin and 63.8% for epicatechin. The decrease in catechin and epicatechin concentration during fermentation was also reported by previous studies (Fahrurrozi et al, 2021;Melo et al, 2021;Payne et al, 2010). Payne et al (2010) reported relatively similar catechin and epicatechin concentrations for the Ivory Coast cocoa beans after 4 -5 days of fermentation (0.08±0.0 and 1.69±0.1 mg/g, respectively).…”

Section: Resultssupporting

confidence: 86%

“…Fermentation had a negative impact on polyphenol content. This had been the case for Lampung cacao bean varieties (Fahrurrozi et al, 2021), cacao (Forastero hybrid cultivar) derived from Brazil (Brito et al, 2017), Arriba Nacional (Ecuador) variety (Albertini et al, 2015), and cacao beans derived from Nicaragua (Suazo et al, 2014). The reduction of the total polyphenol content reported by those studies ranges from 31%-66.6%.…”

Section: Resultsmentioning

confidence: 87%

“…However, cocoa beans from Papua New Guinea subjected to long (up to 10 days) fermentation displayed lower catechin and epicatechin (Payne et al, 2010). Nevertheless, Fahrurrozi et al (2021) and Melo et al (2021) reported higher catechin and epicatechin concentration. The discrepancies in the concentration of catechin and epicatechin throughout the studies were understood for several reasons, such as the composition of polyphenolic constituents among cocoa trees might vary according to the location of cultivation, the maturity of the beans, climate, harvest season, and post-harvest storage time , as well as the length of fermentation (Melo et al, 2021;Payne et al, 2010).…”

Section: Resultsmentioning

confidence: 92%

“…This information is essential to understand how fermentation alters the bioactive content that will be valuable, especially in developing cacao-based products with beneficial effects on health. Studies on Indonesian cacao bean varieties have been reported but are still limited (Fahrurrozi et al, 2021;Septianti et al, 2020). For that reason, an investigation of the total polyphenol and flavonoids was performed in the present study.…”

Section: Alchemy Jurnal Penelitian Kimiamentioning

confidence: 99%

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Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Valentino¹,

Rahmani

Nuryati

et al. 2023

ALCHEMY J.Pen.Kim

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Cacao is attractive for its flavor and taste and its beneficial effects. Therefore, this commodity is promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans and their health benefits. However, to attain desirable flavor and taste, the curing process of cacao beans is a common practice, in which fermentation is one of the processes. Despite its significance, fermentation also alters the bioactive components in cacao beans. To develop a functional food rich in bioactive compounds, measuring the bioactive contents of treated and untreated cacao beans is desired. For that reason, in this study, the analysis of total polyphenol, flavonoid, catechin, and epicatechin, as well as the radical scavenging activity of fermented cacao beans, was performed. The study revealed that fermentation negatively affected all parameters. Cacao beans fermentation up to 96 h resulted in the loss of 54% of total polyphenol, 77% of total flavonoid, and 56% of radical scavenging activity. Determination of the flavan-3-ol components, catechin, and epicatechin, revealed that they were reduced as the fermentation occurred.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 92%

Section: Alchemy Jurnal Penelitian Kimiamentioning

confidence: 99%

See 3 more Smart Citations

Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Valentino¹,

Rahmani

Nuryati

et al. 2023

ALCHEMY J.Pen.Kim

View full text Add to dashboard Cite

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Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

Prasedya

Frediansyah

Martyasari

et al. 2021

Sci Rep

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Sample particle size is an important parameter in the solid–liquid extraction system of natural products for obtaining their bioactive compounds. This study evaluates the effect of sample particle size on the phytochemical composition and antioxidant activity of brown macroalgae Sargassum cristaefolium. The crude ethanol extract was extracted from dried powders of S.cristeafolium with various particle sizes (> 4000 µm, > 250 µm, > 125 µm, > 45 µm, and < 45 µm). The ethanolic extracts of S.cristaefolium were analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), phenolic compound concentration and antioxidant activities. The extract yield and phytochemical composition were more abundant in smaller particle sizes. Furthermore, the TPC (14.19 ± 2.08 mg GAE/g extract to 43.27 ± 2.56 mg GAE/g extract) and TFC (9.6 ± 1.8 mg QE/g extract to 70.27 ± 3.59 mg QE/g extract) values also significantly increased as particle sizes decreased. In addition, phenolic compounds epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate (EGCG) concentration were frequently increased in samples of smaller particle sizes based on two-way ANOVA and Tukey’s multiple comparison analysis. These results correlate with the significantly stronger antioxidant activity in samples with smaller particle sizes. The smallest particle size (< 45 µm) demonstrated the strongest antioxidant activity based on DPPH, ABTS, hydroxyl assay and FRAP. In addition, ramp function graph evaluates the desired particle size for maximum phytochemical composition and antioxidant activity is 44 µm. In conclusion, current results show the importance of particle size reduction of macroalgae samples to increase the effectivity of its biological activity.

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Phytochemical and Bioactive Compounds of Cocoa Beans as Supplement Ingredient Affected by Drying Methods

Setiyoningrum,

Priadi,

Afiati

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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Cocoa beans are a common food ingredient recognized by the public because they can be made into various products and have health benefits such as antioxidant, anti-inflammatory, and anti-diabetic if appropriately processed. This study used the Forastero variety cultivated at Sukabumi region, Indonesia, as a cocoa bean sample. This study aimed to analyze phytochemical properties and the bioactive compounds content of cocoa beans using GC-MS affected by various drying methods. The methods used were sun drying, cabinet drying, and freeze drying. The observed parameters to determine the cacao bean quality were antioxidant capacity, phenol and flavonoid content, and bioactive compound. The result showed that the drying method affected dried cocoa beans' phenol and flavonoid content and antioxidant activity. However, the freeze-drying gave the best phytochemicals properties in phenol content (5,6785 mg GAE/g), flavonoid (64,33 mg QE/g), and antioxidant capacity (42,17% inhibition on DPPH 0,1mM). The result was in line with volatile compounds with proven high biological activity. Cabinet drying produced cocoa beans, which is better than sun drying. The freeze-drying maintains lactones, ketones, alcohols, aldehydes, and phenols. The freeze-dried cocoa beans had the highest content of Î³-Tocopherol, 2,4-Di-tert-butylphenol, 5-hydroxymethylfurfural, neophytadiene, and palmitic acid as antioxidants. The freeze-drying method could be considered for producing dried cocoa beans as a supplement ingredient.

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Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties

Cited by 4 publications

References 23 publications

Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

Phytochemical and Bioactive Compounds of Cocoa Beans as Supplement Ingredient Affected by Drying Methods

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