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

Mostrar otras versiones (1)

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest 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...

Descripción completa

Detalles Bibliográficos
Autores principales: Polanía-Hincapié, Paola Andrea, Suárez, Juan Carlos, Hernández, Héctor Eduardo, Ramón-Triana, Vivian Yorlady, Cuéllar-Álvarez, Liceth N, Casanoves, Fernando
Formato: Artículo
Lenguaje:Inglés
Publicado: MDPI 2024
Materias:
Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique
Antioxidantes||antioxidants||antioxidante||antioxydant
Colombia||Colombia||Colômbia||Colombie
Bromatología
Sede Central
ODS 15 - Vida de ecosistemas terrestres
Acceso en línea:https://repositorio.catie.ac.cr/handle/11554/12611
id RepoCATIE12611
record_format dspace
spelling RepoCATIE126112024-01-10T17:58:12Z Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia Polanía-Hincapié, Paola Andrea Suárez, Juan Carlos Hernández, Héctor Eduardo Ramón-Triana, Vivian Yorlady Cuéllar-Álvarez, Liceth N Casanoves, Fernando Theobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao Compuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique Antioxidantes||antioxidants||antioxidante||antioxydant Colombia||Colombia||Colômbia||Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest 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 µmol 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. 2024-01-09T18:53:51Z 2024-01-09T18:53:51Z 2023-11-16 Artículo https://repositorio.catie.ac.cr/handle/11554/12611 openAccess en Fermentation https://doi.org/10.3390/fermentation9110982 19 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
Colombia||Colombia||Colômbia||Colombie
Bromatología
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
Colombia||Colombia||Colômbia||Colombie
Bromatología
Sede Central
ODS 15 - Vida de ecosistemas terrestres
Polanía-Hincapié, Paola Andrea
Suárez, Juan Carlos
Hernández, Héctor Eduardo
Ramón-Triana, Vivian Yorlady
Cuéllar-Álvarez, Liceth N
Casanoves, Fernando
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 post-harvest 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 µmol 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 Polanía-Hincapié, Paola Andrea
Suárez, Juan Carlos
Hernández, Héctor Eduardo
Ramón-Triana, Vivian Yorlady
Cuéllar-Álvarez, Liceth N
Casanoves, Fernando
author_facet Polanía-Hincapié, Paola Andrea
Suárez, Juan Carlos
Hernández, Héctor Eduardo
Ramón-Triana, Vivian Yorlady
Cuéllar-Álvarez, Liceth N
Casanoves, Fernando
author_sort Polanía-Hincapié, Paola Andrea
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 2024
url https://repositorio.catie.ac.cr/handle/11554/12611
work_keys_str_mv AT polaniahincapiepaolaandrea influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT suarezjuancarlos influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT hernandezhectoreduardo influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT ramontrianavivianyorlady influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT cuellaralvarezlicethn influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
AT casanovesfernando influenceoffermentationtimeonthechemicalandfunctionalcompositionofdifferentcocoaclonesfromsoutherncolombia
_version_ 1808116556681445376

Ejemplares similares