Effects of Fermentation Intensity on Polyphenols and Antioxidant Capacity of Cocoa
نویسنده
چکیده
Aikpokpodion PE, Dongo LN (2010) Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans. Int. J. Sustain. Crop Prod. 5(4), 66-70. Cocoa beans were fermented for 1 day, 2 days, 3 days up to 6 days. Result showed that, polyphenols content of the fermented beans dropped from 16.11% on day 0 to 6.01% on day 6. The antioxidant capacity also dropped from 96% (IP) on the first day of fermentation to 79% (IP) on the sixth day of fermentation. Epicatechin content of the beans also dropped as fermentation progressed. Mineral content of fermented beans contained 0.006%, 0.014%, 0.14%, 0.29%, 0.01%, 0.002%, 0.005%, 1.95% and 0.04% 0f Ca, Mg, Na, K, Fe, Mn, Zn, N and P respectively. Outcome of this work suggests that, polyphenol is the main phytochemical responsible for antioxidant capacity in cocoa beans.
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