Estudio de la variación en los contenidos de polifenoles y alcaloides en almendras de cacao por efecto de los procesos de fermentación y tostado
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Riobamba, EC: Escuela Superior Politécnica de Chimborazo, Facultad de Ciencias, Escuela de Bioquímica y Farmacia, 2004. 204 p.
Abstract
El presente estudio tuvo como objetivos determinar la variación del contenido de
antocianinas, polifenoles totales, taninos, no taninos, cafeína y teobromina, en almendras
de cacao, por efecto de fermentación y tostado, y estudiar la relación teobromina/cafeína
como parámetro para diferenciar cacao fino del ordinario.
Se emplearon genotipos de cacao fino (EET-62 y EET-103) y ordinario (CCN-51, EET-
400 e ICS-95). Se analizaron muestras de almendras secas sin tostar pertenecientes a
cada día de fermentación (0-5 días para cacao fino y 0-6 días para cacao ordinario), y
también después de un proceso de tostado (121°C xl8 min. y 145°C x30 min. para cacao
fino y cacao ordinario respectivamente), en forma de licor de cacao.
The present study had as objectives to determine the variation of the contents of anthocyanins, total polyphenols, tannins, no tannins, caffeine and theobromine, on cocoa seeds as effect of fermentation and roasting of cocoa beans; and to study the ratio theobromine/caffeine as a parameter to differentiate fine cocoas from bulk cocoas. Genotypes o f fine cocoas (EET-62 and EET-103) and bulk cocoas (CCN-51, EET-400 and ICS-95) were used. Samples of dry seeds, no roasted, from each day of fermentation were analyzed (from 0 to 5 days for fine cocoas and from 0 to 6 days for bulk cocoas, and also after a roasting process (T21°C x 18 min. for fine cocoas and 145°C x 30 min. for bulk cocoas), as cocoa liquor.
The present study had as objectives to determine the variation of the contents of anthocyanins, total polyphenols, tannins, no tannins, caffeine and theobromine, on cocoa seeds as effect of fermentation and roasting of cocoa beans; and to study the ratio theobromine/caffeine as a parameter to differentiate fine cocoas from bulk cocoas. Genotypes o f fine cocoas (EET-62 and EET-103) and bulk cocoas (CCN-51, EET-400 and ICS-95) were used. Samples of dry seeds, no roasted, from each day of fermentation were analyzed (from 0 to 5 days for fine cocoas and from 0 to 6 days for bulk cocoas, and also after a roasting process (T21°C x 18 min. for fine cocoas and 145°C x 30 min. for bulk cocoas), as cocoa liquor.