Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

Autores

  • Pedro P. Peláez Universidad Nacional Agraria de la Selva
  • Inés Bardón Universidad Nacional Agraria de la Selva
  • Pedro Camasca Cooperativa Agraria Cafetalera Divisoria

DOI:

https://doi.org/10.17268/sci.agropecu.2016.04.01

Palavras-chave:

HPLC, methylxanthines, theobromine, caffeine, catechin, epicatechin, cocoa

Resumo

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition.

Referências

Araujo, R.; Fernandes, C.; Ribeiro, D.; Efraim, P.; Steinmacher, D.; Lieberei, R.; Bastide, P.; Araujo, T. 2014. Cocoa Quality Index A proposal. Food Control 46: 49 – 54.

Bortolini, C.; Patrone, V.; Puglisi, E.; Morelli, L. 2016. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions. International Journal of Food Microbiology 236: 98–106.

Brunetto, M. Del R.; Gutiérrez, L.; Gallignani, M.; Zam-brano, A.; Gómez, Á.; Romero, C. 2007. Determina-tion of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromate-graphic method with on-line sample cleanup in a switching-column system. Food Chemistry 100: 459–467.

Camu, N.; De Winter, T.; Addo, S.K.; Takrama, J.S.; Bernaert, H.; De Vuyst, L. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture 88(13): 2288–2297.

Carrillo, L.C.; Londoño-Londoño, J.; Gil, A. 2014. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Research International 60: 273–280.

Franco, R.; Oñatibia-astibia, A.; Martínez-pinilla, E. 2013. Health Benefits of Methylxanthines in Cacao and Chocolate. Nutrients 5(10): 4159–4173.

Giacometti, J.; Jolić, S.M.; Josić, D. 2015. Cocoa Processing and Impact on Composition. Processing and Impact on Active Components in Food. Editorial Academic Press. USA. Pp. 605–612.

Giacometti, J.; Muhvic D.; Pavletic A.; Ðudaric L. 2016. Cocoa polyphenols exhibit antioxidant, antiinfla-mmatory, anticancerogenic, and antinecrotic activity in carbon tetrachlorideintoxicated mice. Journal of Functional Foods 23: 177–187.

Gil, Q.J.A. 2012. Stability and antioxidant activity of catechins present in Colombian cocoa during the processes of pre-industrialization and industrialization. Master's Thesis. Universidad de Antioquia, Medellin, Colombia. 119 p.

Ioannone, F.; Di Mattia, C.D.; De Gregorio, M.; Sergi, M.; Serafini, M.; Sacchetti, G. 2015. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing. Food Chemistry 174: 256–262.

Kongor, J., E.; Hinneh, M.; Van de Walle, D.; Afoakwa, E., O; Boeckx, P.; Dewettinck, Koen. 2016. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Research International 82: 44–52.

Lo Coco, F.; Lanuzza, F.; Micali, G.; Cappellano, G. 2007. Determination of Theobromine, Theophylline, and Caffeine in by-Products of Cupuacu and Cacao Seeds by High-Performance Liquid Chromatography. Journal of Chromatographic Science 45(5): 273–275.

Meng, C.C.; Jalil, A.M.M.; Ismail, A. 2009. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules 14(1): 200–209.

Menguy, L.; Prim, D.; Carlin-sinclair, A.; Marc, I. 2009. The Determination of Methylxanthines in Chocolate and Cocoa by Different Separation Techniques: HPLC, Instrumental TLC, and MECC. Journal of Chemical Education 86(11): 1307.

Nazaruddin, R.; Seng, L.K.; Hassan, O.; Said, M. 2006. Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation. Industrial Crops and Products 24(1): 87–94.

Navia, O.; Pazmiño, P. 2012. Improvement of Sensory Characteristics Cocoa CCN51 through the Addition of enzymes for Fermentation Process. Thesis. Escuela Superior Politécnica del Litoral. Facultad de Ingeniería en Mecánica y Ciencias de la Producción. Guayaquil – Ecuador. 100 p.

Pedan V.; Fischer, N.; Rohn, S. 2015. An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa. Food Research International 89 (Part.2): 890-900.

Pereira-Caro, G.; Borges, G.; Nagai, C.; Jackson, M. C.; Yokota, T.; Crozier, A., Ashihara, H. 2013. Profiles of Phenolic Compounds and Purine Alkaloids during the Development of Seeds of Theobroma cacao cv. Trinitario. J. Agric. Food Chem. 61(2): 427–434.

Quarmine, W.; Haagsmaa, R.; Sakyi-Dawson, O.; Asantec, F.; van Huis, A.; Obeng-Ofori, D. 2012. Incentives for cocoa bean production in Ghana: Does quality matter? NJAS - Wageningen Journal of Life Sciences 60–63: 7–14.

Rabadan-Chávez G.; Quevedo-Corona, L.; Garcia, A. M.; Reyes-Maldonado, E.; Jaramillo-Flores, M.E. 2016. Cocoa powder, cocoa extract and epicatechin attenuate hypercaloric diet-induced obesity through enhanced β-oxidation and energy expenditure in white adipose tissue. Journal of Functional Foods 20: 54–67.

Rios, V.C. 2012. Estadística y diseño de experimentos. Universidad Nacional de Ingeniería, Editorial Univer-sitaria, Perú. 261 p.

Saltini, R.; Akkerman, R.; Frosch, S. 2013. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control 29(1): 167–187.

Sarriá, B; Martínez-López, S.; Sierra-Cinos, J. L.; Garcia-Diz, Luis; Goya, L. Mateos, R.; Bravo, L. 2015. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans. Food Chemistry 174: 214–218.

Torres, M. 2012. Influence of the characteristics and processing of cocoa beans in the physicochemical composition and sensory properties of black chocolate. Doctoral thesis, Universitat Rovira Virgili. Cataluña, España.

Trognitz, B.; Cros, E.; Assemat S.; Davrieux, F.; Forestier-Chiron, N.; Ayestas, E.; Kuant A.; Scheldeman, X.; Hermann, M. 2013. Diversity of Cocoa Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential. PLoS ONE 8(1): e54079.

Zambrano, A.; Romero, C.; Gomez, A. 2010. Chemical evaluation of aroma and flavor precursors of merideño Criollo cacao during fermentation in two edapho-climatic conditions. Venezuela. Trop. 60 (2): 211-219

Received May 23, 2016. Accepted November 07, 2016.

* Corresponding author: pedro.pelaez@unas.edu.pe (P. Peláez).

Publicado

2016-12-22

Como Citar

Peláez, P. P., Bardón, I., & Camasca, P. (2016). Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor. Scientia Agropecuaria, 7(4), 355-365. https://doi.org/10.17268/sci.agropecu.2016.04.01

Edição

Seção

Artículos originales