Effect of fermentation on the antioxidant potential and bioactive compounds of cocoa (Theobroma cacao) spp.

الموضوعات : مجله گیاهان دارویی

صدیقات شدهینده ¹ (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
ورونیکا اودوبانجو ² (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
بلسینگ اولادونجویه ³ (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
ویکتور اولادیمجی ⁴ (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
ساموئل اولوبود ⁵ (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
پرشز آکینوسی ⁶ (گروه بیوشیمی، دانشکده علوم، دانشگاه آدکانله آجاسین آکونگبا آکوکو، نیجریه.)
گانیو اوبوه ⁷ (واحد غذاها و مواد غذایی کاربردی، گروه بیوشیمی، دانشگاه فناوری فدرال، آکوره. ایالت اوندو ، نیجریه.)

تاريخ الإرسال : 12 الأحد , صفر, 1443 تاريخ التأكيد : 25 الأربعاء , جمادى الأولى, 1443 تاريخ الإصدار : 18 الأربعاء , جمادى الأولى, 1443

الکلمات المفتاحية: Fermentation, antioxidants, cocoa, Bioactive compounds, Amelonado,

ملخص المقالة :

Background & Aim: Cocoa has long been prized for its high concentration of antioxidants and bioactive compounds. Fermentation is one of the processes involved in the manufacturing of cocoa. Fermentation has a substantial effect on the antioxidant potential as well as the bioactive compounds of cocoa beans according to studies. This present study sought to determine and compare the effect of fermentation on phenolic contents and antioxidant potentials of cocoa beans.Experimental: The experiment was accomplished by following the procedures. The cocoa pod was broken and the beans were extracted and separated into 3 groups. The cocoa beans of each group were wrapped with polyethylene and then subjected to different hours of fermentation (24, 72 and 120 hours). After aqueous extraction, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability assay, the ferric reducing property (FRAP) assay, the 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, total phenol content assay, total flavonoid content assay were carried out using standard procedures.Results: The research found that fermentation enhances DPPH radical scavenging capacity, boosts ferric reducing antioxidant potential, has no effect on ABTS radical scavenging ability, decreases phenolic content, and increases flavonoid content of cocoa beans after a series of biochemical assays.Recommended applications/industries: cocoa has long been thought to aid in the prevention of disease because of its antioxidant properties. However, various industrial procedures that it goes through during manufacture, including fermentation, may have an impact on its antioxidant capability. Understanding the effects of fermentation on cocoa could lead to the development of more efficient manufacturing methods, potentially increasing cocoa's antioxidant potential.

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