Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Bonvehí, J. Serra; Coll, F. Ventura

doi:10.1007/pl00005510

Cited by 35 publications

(17 citation statements)

References 29 publications

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“…Although our study involved only a small fraction of the compounds investigated by [5] it is interesting that the bitter alkaloids contents showed such a great association with what we considered aroma intensity of cocoa. Theobromine was also detected earlier as the bitterness-attributing compound when it is combined with diketopiperazines, which are generated as thermic decay products during the roasting of cocoa [13].…”

Section: Discussionmentioning

confidence: 99%

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

et al. 2013

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The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes) representing groups of nine genotype spectra (GG), grown at smallholder plantings in the municipality of Waslala, Nicaragua, were evaluated for two successive harvest periods. Cocoa samples were fermented using a technique mimicking recommended on-farm practices. The sensory cocoa quality was assessed by experienced tasters, and seven major chemical taste compounds were quantified by near infrared spectrometry (NIRS). The association of the nine, partially admixed, genotype spectra with the analytical and sensory quality parameters was tested. The individual parameters were analyzed as a function of the factors GG and harvest (including the date of fermentation), individual trees within a single GG were used as replications. In fermented cocoa, significant GG-specific differences were observed for methylxanthines, theobromine-to-caffeine (T/C) ratio, total fat, procyanidin B5 and epicatechin, as well as the sensory attributes global score, astringency, and dry fruit aroma, but differences related to harvest were also apparent. The potential cocoa yield was also highly determined by the individual GG, although there was significant tree-to-tree variation within every single GG. Non-fermented samples showed large harvest-to-harvest variation of their chemical composition, while differences between GG were insignificant. These results suggest that selection by the genetic background, represented here by groups of partially admixed genotype spectra, would be a useful strategy toward enhancing quality and yield of cocoa in Nicaragua. Selection by the GG within the local, genetically segregating populations of seed-propagated cacao, followed by clonal propagation of best-performing individuals of the selected GG could be a viable alternative to traditional propagation of cacao by seed from open pollination. Fast and gentle air-drying of the fermented beans and their permanent dry storage were an efficient and comparatively easy precondition for high cocoa quality.

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Section: Discussionmentioning

confidence: 99%

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

et al. 2013

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“…A polpa, após secagem, trituração e torrefação, dá origem ao pó ou farinha de alfarroba, que possui cor e flavour similares ao cacau. Os compostos estimulantes (cafeína e teobromina) que são encontrados no cacau e considerados por diversos autores como fatores antinutricionais responsáveis por efeitos fisiológicos adversos (GROSSO;BRACKEN, 2005;BONVEhÍ, COLL, 2000;ChEN et al, 1998;ETENG et al,1997) não estão presentes na farinha de alfarroba, além disso, possui baixo custo quando comparada ao cacau e devido à sua composição (rica em carboidratos de baixo peso molecular) apresenta boa solubilidade (OwEN et al, 2003;yOUSIF, ALGhzAwI, 2000;BRAND, 1984). Apesar de tais vantagens, segundo Kumazawa et al (2002), a maior parte da alfarroba ainda é descartada;…”

Section: Methodsunclassified

Propriedades físicas de substitutos do cacau

Medeiros

Lannes

2010

Ciênc. Tecnol. Aliment.

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Originário da América Central e do Sul, o cacaueiro é uma árvore tropical e de clima úmido, que produz anualmente de 0,5 a 2 kg de sementes, já fermentadas e secadas, por árvore (BELITz; GROSCh, 1999; ICCO, 2008).Existem basicamente três variedades de cacau: Forastero, Criollo e Trinidário. A variedade Forastero possui cotilédones de cor púrpura, devido à presença de antocianinas e é, comercialmente, a variedade mais abundante. O cacau Criollo, classificado como mais suave (já que as antocianinas responsáveis pelo sabor 'forte' e adstringente estão ausentes), possui cotilédones brancos sendo considerado de qualidade superior; entretanto, é menos vigoroso e mais vulnerável a doenças que o primeiro. A terceira variedade, Trinitário, é um híbrido entre o Forastero e o Criollo. Possui esse nome pois foi extensamente cultivada na ilha de Trinidade depois de uma devastação, no século XVII, das árvores da variedade Criollo. Seus cotilédones possuem coloração que varia de branco até púrpura (hANCOCK, 1994;BART-PLANGE;BARyEh, 2003). Ainda, o cultivo de cacau orgânico vem se expandindo bastante nos últimos anos.Após a colheita dos frutos, as sementes são removidas com o auxílio de facões e, imediatamente, se inicia o processo de fermentação. Beckett (2000) enumera as etapas de beneficiamento das sementes da seguinte forma: fermentação, secagem, limpeza das sementes, torrefação, trituração. Nessa última etapa, se obtém a massa ou licor de cacau (assim chamado pois sob altas temperaturas apresenta-se fluido), formado por aproximadamente 55% de gordura. AbstractCocoa powder is obtained from the paste of cocoa prepared with fermented, dried, toasted, grinded, and pressed seeds (to separate cocoa butter). In the last years, there has been more offers of cocoa butter substitutes decreasing the food industry dependence but increasing the demand for cocoa powder. Moreover, in the producing leader countries, the price of cocoa sub-products is affected by the climate, pests, and political issues. Cocoa substitutes are substances that can substitute, total or partially, the cocoa powder in the formulation of different products with the purpose of reducing the final price, guaranteeing the quality in the off season, or even during a possible short availability of cocoa powder in the market. The chosen substitutes were: toasted carob powder, cupuassu powder, and cocoa seed and aroma compound. The objective of this study was to evaluate cocoa and its substitutes through the analysis of physical parameters such as compaction, density, angle of repose, sorption isotherm, particle size, wettability, and critical relative humidity). As result, the substitutes showed different physical properties from those of cocoa, which can affect the formulations in which they could be applied. Keywords: cocoa; cocoa substitute; physical properties. ResumoO cacau em pó é obtido a partir da pasta de cacau, preparada com sementes que passaram pelos processos de fermentação, secagem, torrefação, moagem e prensa (para separação da manteiga de cacau). Nos úl...

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“…In this group of compounds, catechin and epicatechin are the most importante, since they are easily absorbed by the intestinal walls and brought the bloodstream, presenting a great potential for action in the body (Richelle et al, 1999). Besides bioactive action, polyphenols are responsible for the development of astringency and bitterness in cocoa beans, followed by alkaloids, some amino acids, peptides and pyrazines (Bonvehi & Coll, 2000).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Cruz

Leite

Soares

et al. 2015

Food Sci. Technol (Campinas)

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Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.Keywords: cocoa; fermentation; polyphenols; methylxantines.Practical Application: Dbserve the behavior of bioactive substances in cocoa beans during preprocessing.

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Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Cited by 35 publications

References 29 publications

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

Propriedades físicas de substitutos do cacau

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

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