Revisão: Polifenóis em cacau e derivados: teores, fatores de variação e efeitos na saúde

Efraim, Priscilla; Alves, Adriana Barreto; Jardim, Denise Calil Pereira

doi:10.4260/bjft2011140300023

Cited by 60 publications

(64 citation statements)

References 68 publications

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“…In contrast, the concentration of total polyphenols decreased by approximately 70% during fermentation, and (-)-epicatechin decreased by 90% relative to its initial concentration (Efraim et al, 2011). The decrease in epicatechin can be explained by biological oxidation and/or monomer polymerization in addition to the epimerization of (-)-epicatechin into (-)-catechin due to the increase in temperature during fermentation (Payne et al, 2010).…”

Section: Determination Of the Preferential Ppo Substratementioning

confidence: 81%

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Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil

et al. 2016

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The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPD) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPD in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPD activity was determined spectrophotometrically and characterized as the optimal substrate concentration, pH and temperature and the results were correlated with the conditions during the fermentation process. The results showed the specificity and differences between the two cocoa cultivars and between the pulp and seeds of each cultivar. It is suggested that specific criteria must be adopted for each cultivar, based on the optimal PPD parameters, to prolong the period of maximum PPD activity during fermentation, contributing to the improvement of the quality of cocoa beans.Keywords: cocoa; fermentation; enzyme activity; chocolate.Practical Application: To obtain knowledge for future technological interventions during fermentation for the improvement of the quality of raw material in the production of monovarietal chocolates.

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Section: Determination Of the Preferential Ppo Substratementioning

confidence: 81%

“…The enzyme activity was determined as described above, at the previously determined optimal pH and temperature, using (+)-catechin and (-)-epicatechin (the main phenols present at cocoa) as substrates (Efraim et al, 2011).…”

Section: Determination Of the Enzyme's Preferential Substratementioning

confidence: 99%

Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil

et al. 2016

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“…Dn the other hand, higher levels of methylxantines can affect the sensory characteristics of the cocoa beans, since sensory attributes like bitterness and astringency were strongly correlated with methylxantines and phenolic compounds (Efraim et al, 2011). During fermentation, a significative variation in methylxantines levels was found only for non-resistant blend and PH16.…”

Section: Phenolic Compounds and Methylxantinesin Cocoa Beans During Fmentioning

confidence: 99%

“…For caffeine higher variation was found, the content varied from 1.89mg.g -1 for SR162 cultivar to 3.02mg.g -1 for PH16 cultivar, with significative difference between them. These values found for methylxantines can be discussed in two points of views: first in technological aspect, since these compounds together with polyphenols are responsible for bitterness and astringency of the chocolate produced (Efraim et al, 2011). The other aspect is the effect of methylxantines in human body, since caffeine is well known for its action in central nervous system promoting a stimulating effect, increasing the sense of allarm, vitality, psychomotor reactions and rising the blood pressure.…”

Section: Phenolic Compounds and Methylxantinesfrom Fermented And Driementioning

confidence: 99%

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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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Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?

et al. 2018

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Revisão: Polifenóis em cacau e derivados: teores, fatores de variação e efeitos na saúde

Cited by 60 publications

References 68 publications

Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil

Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil

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

Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?

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