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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40568
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dc.creatorBrenda de Nazaré do Carmo Britopt_BR
dc.creatorRenan Campos Chistépt_BR
dc.creatorRosinelson da Silva Penapt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorAlessandra Santos Lopespt_BR
dc.date.accessioned2022-03-29T20:52:58Z-
dc.date.available2022-03-29T20:52:58Z-
dc.date.issued2017-08-
dc.citation.volume228pt_BR
dc.citation.spage484pt_BR
dc.citation.epage490pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.02.004pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40568-
dc.description.resumoCocoa 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectPolyaminespt_BR
dc.subjectAnthocyaninspt_BR
dc.subjectBiogenic aminespt_BR
dc.subjectABTSpt_BR
dc.subjectPCApt_BR
dc.subjectHCApt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherCacaupt_BR
dc.titleBioactive amines and phenolic compounds in cocoa beans are affected by fermentationpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617301930pt_BR
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