Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation.
Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity against ABTS radical were determined to monitor the fermentation process. Only two biogenic amines (tryptamine and tyramine) and two polyamines (spermidine and spermine) were detected in cocoa beans during fermentation. Fermentation was characterized by three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of spermine, total biogenic amines and total polyamines; and iii) the highest spermidine levels and total acidity, but the lowest total phenolic compounds and anthocyanins contents. The scavenging capacity of cocoa beans during fermentation correlated with total phenolic compounds and anthocyanins contents.
Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil.
Brenda de Nazaré
BN
do Carmo Brito
Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil.
Renan
R
Campos Chisté
Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil.
Rosinelson
R
da Silva Pena
Laboratório de Bioquímica de Alimentos-LBqA, Faculdade de Farmácia, Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, Minas Gerais, Brazil.
Maria Beatriz
MB
Abreu Gloria
Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil. Electronic address: alessalopes@ufpa.br.
Alessandra
A
Santos Lopes
D001679:Biogenic Amines / Q000737:chemistry*; D002099:Cacao / Q000737:chemistry*; D005285:Fermentation; D011073:Polyamines
D001679:Biogenic Amines; D011073:Polyamines
ABTS; Anthocyanins; Biogenic amines; HCA; PCA; Polyamines