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http://hdl.handle.net/1843/40568| Type: | Artigo de Periódico |
| Title: | Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation |
| Authors: | Brenda de Nazaré do Carmo Brito Renan Campos Chisté Rosinelson da Silva Pena Maria Beatriz de Abreu Glória Alessandra Santos Lopes |
| Abstract: | 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. |
| Subject: | Ciência e Tecnologia de Alimentos Cacau |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | 10.1016/j.foodchem.2017.02.004 |
| URI: | http://hdl.handle.net/1843/40568 |
| Issue Date: | Aug-2017 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0308814617301930 |
| metadata.dc.relation.ispartof: | Food Chemistry |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation.pdf | 437.04 kB | Adobe PDF | View/Open |
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