Effects of Fermentation Intensity on Polyphenols and Antioxidant Capacity of Cocoa

نویسنده

  • P. E. AIKPOKPODION
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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تاریخ انتشار 2011