Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

Show other versions (1)

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and postharvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with r...

Full description

Bibliographic Details
Main Authors: Casanoves, Fernando, y otros investigadores más
Format: Artículo
Language:Inglés
Published: MDPI 2023
Subjects:
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique
Antioxidantes||antioxidants||antioxidante||antioxydant
Fermentación||fermentation||fermentação||fermentation
Colombia||Colombia||Colômbia||Colombie
Antioxidant activity
Sede Central
ODS 15 - Vida de ecosistemas terrestres
Online Access:https://repositorio.catie.ac.cr/handle/11554/12387
id RepoCATIE12387
record_format dspace
spelling RepoCATIE123872023-11-17T18:19:30Z Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia Casanoves, Fernando y otros investigadores más Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Fermentación||fermentation||fermentação||fermentation Colombia||Colombia||Colômbia||Colombie Antioxidant activity Sede Central ODS 15 - Vida de ecosistemas terrestres Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and postharvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g􀀀1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g􀀀1), flavonoids (3.30 mg g􀀀1) and DPPH reducing capacity (325.55 mol g􀀀1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds. 2023-11-16T18:01:44Z 2023-11-16T18:01:44Z 2023-11-16 Artículo https://repositorio.catie.ac.cr/handle/11554/12387 openAccess en Fermentation https://doi.org/10.3390/fermentation9110982 13 páginas application/pdf MDPI
institution Centro Agronómico Tropical de Investigación y Enseñanza
collection Repositorio CATIE
language Inglés
topic Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique
Antioxidantes||antioxidants||antioxidante||antioxydant
Fermentación||fermentation||fermentação||fermentation
Colombia||Colombia||Colômbia||Colombie
Antioxidant activity
Sede Central
ODS 15 - Vida de ecosistemas terrestres
spellingShingle Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique
Antioxidantes||antioxidants||antioxidante||antioxydant
Fermentación||fermentation||fermentação||fermentation
Colombia||Colombia||Colômbia||Colombie
Antioxidant activity
Sede Central
ODS 15 - Vida de ecosistemas terrestres
Casanoves, Fernando
y otros investigadores más
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
description Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and postharvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g􀀀1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g􀀀1), flavonoids (3.30 mg g􀀀1) and DPPH reducing capacity (325.55 mol g􀀀1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds.
format Artículo
author Casanoves, Fernando
y otros investigadores más
author_facet Casanoves, Fernando
y otros investigadores más
author_sort Casanoves, Fernando
title Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
title_short Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
title_full Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
title_fullStr Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
title_full_unstemmed Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
title_sort influence of fermentation time on the chemical and functional composition of different cocoa clones from southern colombia
publisher MDPI
publishDate 2023
url https://repositorio.catie.ac.cr/handle/11554/12387
work_keys_str_mv AT casanovesfernando influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT yotrosinvestigadoresmas influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
_version_ 1808116824226660352

Similar Items