Evaluation of the potential of phenolic compounds obtained from the fermentation of solid residues in the postharvest of Theobroma cacao.
Evaluación del potencial de compuestos fenólicos obtenidos de la fermentación de los residuos en la poscosecha de Theobroma cacao
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
NOVA by http://www.unicolmayor.edu.co/publicaciones/index.php/nova is distributed under a license creative commons non comertial-atribution-withoutderive 4.0 international.
Furthermore, the authors keep their property intellectual rights over the articles.
Show authors biography
The main objective of this research is to evaluate the potential of phenolic compounds obtained from the fermentation of solid residues in the post-harvest of cocoa (Theobroma cacao) in order to obtain the cocoa mucilage, 15 kg of cocoa were used for the extraction of the cocoa mucilage, which was subjected to a fermentation process for 5 days, The identification of phenolic compounds was carried out by HPLC/DAD chromatography, in which compounds such as theobromine, theophylline, epigallocatechin, catechin, epicatechin, and p-hydroxybutyric acid were detected, p-hydroxybenzoic acid, caffeine, acadio caffeic acid, vanillic acid, epigallocatechin gallate, p-coumaric acid, among others, the determination of antioxidant activity was carried out by the decolorization of beta-carotene, which decolorizes rapidly without the presence of an antioxidant, The application of the phenolic compounds was carried out in sausage-type sausage products, where they were subjected to a sensory evaluation to see their possible acceptance, which allowed us to conclude that the phenolic compounds extracted from the extract of Thebroma cacao (mucilage) were an important source of natural antioxidants.
Article visits 80 | PDF visits 107
Downloads
- Compradores – Colombia Trade [Internet]. Procolombia.co. [citado el 26 de julio de 2022]. Disponible en: http://www.procolombia.co/compradores/es/explore-oportunidades/cacao-y-sus-derivados
- Motamayor JC, Lachenaud P, da Silva e Mota JW, Loor R, Kuhn DN, Brown JS, et al. Geographic and genetic population differentiation of the amazonian chocolate tree (Theobroma cacao L). PLoS One [Internet]. 2008;3(10):e3311. Disponible en: http://dx.doi.org/10.1371/journal.pone.0003311
- Acosta N, De Vrieze J, Sandoval V, Sinche D, Wierinck I, Rabaey K. Cocoa residues as viable biomass for renewable energy production through anaerobic digestion. Bioresour Technol [Internet]. 2018;265:568–72. Disponible en: http://dx.doi.org/10.1016/j.biortech.2018.05.100
- Agriculturayganaderia.com. [citado el 26 de julio de 2022]. Disponible en: https://www.agriculturayganaderia.com/website/el-cultivo-del-cacao-y-su-contribucion-al-medio-ambiente/
- A y Eloka-Eboka Odubiyi AA, editor. Aprovechamiento de la cascara de mazorca de cacao en la elaboración de carbono activo para el tratamiento de aguas residuales. Vol. 4. International Journal of Environment and Bioenergy; 2012. http://www.modernscientificpress.com/journals/ijee.aspx
- Ortiz García JE, Mejía Agudelo Y, González Morales DE, García-Alzate LS, Cifuentes-Wchima X. Alternativa de biorremediación a partir de residuos de cacao en la obtención de hongos Pleurotus ostreatus con la implementación de un análisis multicriterio. Rev Ion Investig Optim Nuevos procesos Ing [Internet]. 2020;33(1). Disponible en: http://dx.doi.org/10.18273/revion.v33n1-2020007
- da Silva GP Machado BAS y Uetanabaro APT NC de CG da SM, editor. Pulpa de cacao en la producción de cerveza: aplicabilidad y rendimiento del proceso fermentativo. Vol. 12. PLoS One; 2017. . https://doi.org/10.1371/journal.pone.0175677
- How to access research remotely [Internet]. Cabdirect.org. [citado el 26 de julio de 2022]. Disponible en: https://www.cabdirect.org/cabdirect/abstract/19766710577
- Braudeau J. El cacao: técnicas agricolas y producciones tropicales. Blume; 1970. https://books.google.com.co/books/about/El_cacao.html?id=aQU-xgEACAAJ&redir_esc=y
- Sánchez-Olaya DM, Rodriguez Perez W, Castro Rojas DF, Trujillo Trujillo E. Respuesta agronómica de mucilago de cacao (Theobroma cacao L.) en cultivo de maíz (Zea mays L.). Cienc desarro [Internet]. 2019;10(2):43–58. Disponible en: http://dx.doi.org/10.19053/01217488.v10.n2.2019.7958
- Vazquez-Ovando A, Ovando-Medina I, Adriano-Anaya L, Betancur-Ancona D, Salvador-Figueroa M. Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its im- plications on the taste and aroma. Arch Latinoam Nutr. 2016;66(3):239–54. http://ve.scielo.org/pdf/alan/v66n3/art10.pdf
- Miller NJ, Sampson J, Candeias LP, Bramley PM, Rice-Evans CA. Antioxidant activities of carotenes and xanthophylls. FEBS Lett [Internet]. 1996;384(3):240–2. Disponible en: http://dx.doi.org/10.1016/0014-5793(96)00323-7
- Al-Saikhan, M. S., Howard, L. R., and Miller Jr, J. C., editor. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). Vol. 60. Journal of Food Science; 1995. . https://doi.org/10.1111/j.1365-2621.1995.tb05668.x
- Vega Contreras NA, Torres Salazar ML. Evaluacion De Compuestos Fenolicos De (Citrus sinensis) Y Su Capacidad Antioxidante. Cienc desarro [Internet]. 2021;12(2). Disponible en: http://dx.doi.org/10.19053/01217488.v12.n2.2021.11635
- López-Navarrete MC. El proceso de fermentación del CACAO (Theobroma cacao L.). AP [Internet]. 2011 [citado el 26 de julio de 2022];4(1). Disponible en: https://revista-agroproductividad.org/index.php/agroproductividad/article/view/572
- Pereira I, Campinas UE de, Efraim P, Silveira P, Martins M, Campinas UE de, et al. Caracterização da polpa de diferentes cultivares de cacau. En: Resumos do. Universidade Estadual de Campinas; 2019. https://doi.org/10.20396/revpibic2720193045
- Bucheli P, Rousseau G, Alvarez M, Laloi M, McCarthy J. Developmental variation of sugars, carboxylic acids, purine alkaloids, fatty acids, and endoproteinase activity during maturation of Theobroma cacao L. seeds. J Agric Food Chem [Internet]. 2001;49(10):5046–51. Disponible en: http://dx.doi.org/10.1021/jf010620z
- Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. J Agric Food Chem [Internet]. 2010;58(19):10518–27. Disponible en: http://dx.doi.org/10.1021/jf102391q
- Ortiz S. J, Chungara M, Ibieta G, Alejo I, Tejeda L, Peralta C, et al. DETERMINACIÓN DE TEOBROMINA, CATEQUINA, CAPACIDAD ANTIOXIDANTE TOTAL Y CONTENIDO FENÓLICO TOTAL EN MUESTRAS REPRESENTATIVAS DE CACAO AMAZÓNICO BOLIVIANO Y SU COMPARACIÓN ANTES Y DESPUÉS DEL PROCESO DE FERMENTACIÓN. Rev boliv quím [Internet]. 2019;1(36.1). Disponible en: http://dx.doi.org/10.34098/2078-3949.36.1.4
- Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. Studies on the development of functional powder from citrus peel. Bioresour Technol [Internet]. 2006;97(4):614–20. Disponible en: http://dx.doi.org/10.1016/j.biortech.2005.03.037
- Velioglu YS, Mazza G, Gao L, Oomah BD. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem [Internet]. 1998;46(10):4113–7. Disponible en: http://dx.doi.org/10.1021/jf9801973
- Zapata Bustamante, S., Tamayo Tenorio, A., & Alberto Rojano, editor. Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano. Vol. 3. Revista Cubana de Plantas Medicinales.; 2013. http://scielo.sld.cu/scielo.php?pid=S1028-47962013000300007&script=sci_arttext&tlng=pt
- Wollgast J, Anklam E. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res Int [Internet]. 2000;33(6):423–47. Disponible en: http://dx.doi.org/10.1016/s0963-9969(00)00068-5
- DILIPKUMAR y Verma PREETI . P, editor. FLAVONOIDS: A POWERFUL AND ABUNDANT SOURCE OF ANTIOXIDANTS. Vol. 5. Revista Internacional de Farmacia y Ciencias Farmacéuticas; 2013. https://web.archive.org/web/20180413072927id_/http://ijppsjournal.com/Vol5Issue3/7048.pdf
Information
Keywords
