Desarrollo de chocolate oscuro con nibs de cacao fermentado y no fermentado: polifenoles totales, antocianinas, capacidad antioxidante y evaluación sensorial
DOI:
https://doi.org/10.17268/sci.agropecu.2018.04.10Keywords:
chocolate amargo, polifenoles, antocianinas, antioxidantes, análisis multivariado.Abstract
Los objetivos fueron: determinar los polifenoles totales, antocianinas, capacidad antioxidante (DPPH y ABTS°+) y evaluar sensorialmente el chocolate oscuro con nibs de cacao fermentado y no fermentado. Los chocolates elaborados incluyen 7% de nibs fermentado y no fermentado de las variedades CCN-51, blanco de Piura (CBP) y criollo o común (CCC). Se preparó un extracto hidroalcohólico (50:50 v/v), la muestra se desgrasó previamente. Los chocolates con nibs de cacao CCN-51, CBP y CCC no fermentado presentaron el mayor contenido de polifenoles totales y el menor correspondió a los chocolates sin nibs y con nibs fermentados; en cambio, los chocolates con nibs de cacao CCN-51 y CCC no fermentado presentaron el mayor contenido de antocianinas. La mayor capacidad antioxidante frente al radical DPPH y ABTS°+ presentaron los chocolates con nibs CCN-51, CCC y CBP no fermentado. En la evaluación sensorial se encontraron tres grupos: en el primero (nibs CCN-51 y CCC fermentado y CCN-51 no fermentado) predominaron todos los atributos, en el segundo (nibs CCC y CBP no fermentado) resaltó el amargor, y para el tercero (nibs CBP fermentado) predominó la astringencia y el aroma floral.
References
Ackar, D.; Lendić, K.V.; Valek, M.; Šubarić, d.; Miličević, B.; Babić, J.; Nedić, I. 2013. Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food?. Journal of Chemistry 2013: 1-7.
Alvis, A.; Pérez, L.; Arrazola, G. 2011. Determinación de las propiedades de textura de tabletas de chocolate mediante técnicas instrumentales. Información Tecnológica 22(3): 11-18.
Aprotosoaie, A.C.; Luca, S.V.; Miron, A. 2016. Flavor chemistry of cocoa and cocoa Products-An overview. Comprehensive Reviews in Food Science and Food Safety 15: 73-91.
Belščak-Cvitanović, A.; Komes, D.; Durgo, K.; Vojvodić, A.; Bušić, A. 2015. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. Journal Food Scientists & Technologists 52(12): 1-12.
Bordiga, M.; Locatelli, M.; Travaglia, F.; Coisson, J.D.; Mazza, G.; Arlorio, M. 2015. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. International Journal of Food Science and Technology 50: 840–848.
Brcanović, J.M.; Pavlović, A.N.; Mitić, S.; Stojanović, G.S.; Manojlović, D.D.; Kaličanin, B.M.; Veljkvić, J.N. 2013. Cyclic voltammetric determination of antioxidant capacity of cocoa powder, dark chocolate and milk chocolate samples: Correlation with spectrophoto-metric assays and individual phenolic compounds. Food Tech. and Biotech 51(4): 460-470.
Da Silva, M.N.; Koslowsky, M.R.; Farias, W.M.; Funchal, C.; Dani, C. 2015. Total phenolic content and antioxidant activity of different types of chocolate, milk, semisweet, dark, and soy, in cerebral cortex, hippocampus, and cerebellum of wistar rats. Biochemistry Research International 215: Article ID 294659.
Di Mattia, C.; Maria Martuscelli, M.; Sacchetti, G.; Scheirlinck, I.; Beheydt, B.; Mastrocola, D.; Pittia, P. 2013. Effect of fermentation and drying on procya-nidins, antiradical activity and reducing properties of cocoa beans. Food Bioprocess Technol 6: 3420–3432.
Fernández, V.; Yee, A.; Sulbarán, B.; Peña, J. 2014. Actividad antioxidante y contenido de polifenoles en chocolates comerciales venezolanos. Rev. Fac. Agron. (LUZ) 31: 129-144
Franco, T.L.; Hidalgo, R. 2003. Análisis estadístico de datos de caracterización morfológica de recursos fitogenéticos. Boletín técnico IPGRI. 90 pp.
Godočiková, L.; Ivanišová, E.; Kačániová, M. 2017. The influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biolo-gically active substances. Advanced Research in Life Sciences 1(1): 26-31.
Godočiková, L.; Ivanišová, E.; Árvay, J.; Petrová, J.; Kačániová, M. 2016. The Comparison of biological activity of chocolates made by different techno-logical procedures. Potravinarstvo Scientific Journal for Food Industry 10(1): 316-322.
González, M.Y.; Pérez, S.E.; Palomino, C.C. 2012. Facto-res que inciden en la calidad sensorial del choco-late. Actualización en Nutrición 13(4): 314-331.
Hernández, R.; Fernández, C.; Baptista, P. 2014. Metodología de la investigación. 5 Ed. D.F., México, McGraw-Hill Interamericana. 839 pp.
Ibrić, A.; Ćavar, S. 2014. Phenolic compounds and antioxidant activity of cocoa and chocolate products. Bulletin of the Chem. and Tec. of Bosnia and Herzegovina 42: 37-40.
Lakshmana, R.A; Haritha, R.K.; Kalyani L. 2014. Health benefits of dark chocolate. Journal of Advanced Drug Delivery 1(4): 184-195
Langer, S.; Marshall, L.J.; Day, A.J.; Morgan, M.R. 2011. Flavanols and methylxanthines in commercially available dark chocolate: A study of the correlation with nonfat cocoa solids. J. of Agricultural and Food Chemistry 59: 8435-8441.
Leite, P.B.; Bispo, da Silva; De Santana, L.R. 2013. Sen-sory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa. Revista Brasileira de Fruticultura 35(2): 594-602.
Machado, C.L.; Ordoñez E.Cl.; Ángel, S.Y.; Guaca, C.L.; Suárez, S.J. 2018. Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia. Acta Agron. 67(1): 46-52.
Martín, M.A.; Goya, L.; Ramos, S. 2016. Preventive effects of cocoa and cocoa antioxidants in colon cáncer. Journal Diseases 4(1): 1-14.
Nazario, I.O.; Ordoñez, G.E.; Mandujano, Y.; Arevalo, J. 2013. Polifenoles totales, antocianinas, capacidad antioxidante en granos secos y análisis sensorial del licor de cacao (Theobroma cacao L.) criollo y siete clones. Investigación y Amazonía 3(1): 51-59.
Oracz, J.; Nebesny, E.; Dorota-Zyzelewicz, D. 2015. Changes in the flavan‑3‑ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions. Eur Food Res Technol 241: 663–681.
Othman, A.; Ismail, A. G.; Adenan, I. 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry 100: 1523-1530.
Peláez, P.P.; Guerra, S.; Contreras, D. 2016. Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes. Scientia Agropecuaria 7(2): 111 – 119.
Qin, X-W.; Lai, J-X.; Tan, L-e.; Hao, Ch-Y.; Li, F-P.; He, S-Z.; Song, Y-H. 2017. Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China. International journal of food properties 20(10): 2261–2275.
Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26(9/10): 1231-1237.
Sandoval, M.; Okuhama, N.N.; Angeles, F.M.; Melchor, V.V.; Condezo, L.A.; Lao, J.; Miller, M.J. 2002. Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii). Food Chemistry 79: 207-213.
Solórzano, Ch.E.; Amores, P.F.; Jiménez, B.J.; Nicklin, Cl.; Barzola, M.S. 2015. Comparación sensorial del cacao (Theobroma cacao L.) Nacional fino de aroma cultivado. Ciencia y Tecnología 8(1): 37-47.
Todorovic, V.; Redovnikovic, I.R.; Todorovic, Z.; Jankovic, G.; Dodevska, M.; Sobajic, S. 2015. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. J. of Food Composition and Analysis 41: 137-143.
Torres, M.M. 2012. Influencia de las características y procesado del grano de cacao en la composición físico-química y propiedades sensoriales del chocolate negro. Tesis de Doctorado, Universitat Rovira I Virgili.
Tsao, R. 2010. Chemistry and biochemistry of dietary polyphenols. Journal Nutrients 2: 1231-1246.
Vázquez-Ovando, A.; Ovando-Medina, I.; Adriano-Anaya, L.; Betancur-Ancona, D.; Salvador-Figueroa, M. 2016. Alcaloides y polifenoles del cacao, mecanis-mos que regulan su biosíntesis y sus implicaciones en el sabor y aroma. Archivos latinoamericanos de nutrición 66(3): 239-254.
Velioglu, Y.S.; Mazza, G.; Gao, L.; Oomah, B.D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J. Agric. Food Chem, 46: 5113-4117.
Vertuani, S.; Scalambra, E.; Vittorio, T.; Malisardi, G.; Baldisserotto, A.; Manfredini, S. 2014. Evaluation of antiradical activity of different cocoa and chocolate products-relation with lipid and protein compo-sition. Journal of Medicinal Food 17(4): 512-516.
Viluzca, F.; Yee, A.; Sulbarán, B.; Berradre, M.N. 2012. Actividad antioxidante de chocolates comerciales venezolanos. Vitae 19(Supl. 1): S448- S450.
Xi, J.; Shen, D.; Li, Y.; Zhang, R. 2011. Comparison of in vitro antioxidant activities and bioactive compo-nents of green tea extracts by different extraction methods. International Journal of Pharmaceutics 408: 97-101.
Zapata, L.M.; Heredia, A.M.; Quinteros, C.F.; Malleret, A.D.; Clemente, G.; Cárcel, J.A. 2014. Optimización de la extracción de antocianinas de arándanos. Ciencia, Docencia y Tecnología 25(49): 166-192.
Zapata, S.; Tamayo T.A.; Rojano, B. 2013. Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano. Rev. Cubana de Plantas Medicinales 18(3): 391-404.
Received June 4, 2018.
Accepted November 23, 2018.
Corresponding author: darlym.reategui@unas.edu.pe (E. Ordoñez).
Downloads
Published
How to Cite
Issue
Section
License
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).
