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

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.

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