Please use this identifier to cite or link to this item:
Type: Artigo de Periódico
Title: Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
Authors: Valterney Lima Deus
Eliete da Silva Bispo
Adriana Silva Franca
Maria Beatriz de Abreu Glória
Abstract: Fermentation is of utmost relevance in cocoa processing. Limited information is available on the impact of fermentation on nitrogenous compounds which are associated with relevant health benefits and aroma quality of chocolate. The objective of this study was to investigate the changes on free amino acids and bioactive amines during cocoa on-farm fermentation. In unfermented cocoa 14 amino acids and five amines were detected, with predominance of glutamic acid, leucine, phenylalanine, serine and spermidine and serotonin, respectively. Fermentation followed its due course, confirmed by total titratable acidity, pH and temperature changes. Amino acids levels varied during fermentation and the final levels were higher compared to the unfermented cocoa. Hydrophobic amino acids were prevalent at the end of fermentation. Total levels of most amines decreased (serotonin disappeared) during fermentation; whereas putrescine remained constant and phenylethylamine increased. Multivariate analysis differentiated three distinct phases for these nitrogenous compounds during fermentation: (i) from 0 to 48 h – high serotonin, tryptamine, and pH; (ii) from 60 to 132 h – high phenylalanine, lysine, leucine, alanine, threonine, phenylethylamine, and acidity; and (iii) 144 h – high glycine, histidine, arginine and phenylethylamine. The possibility of using blends with cocoa from different fermentation times, can lead to fermented cocoa with unique functional and sensory properties.
Subject: Ciência e Tecnologia de Alimentos
language: eng Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: ENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
Rights: Acesso Aberto
metadata.dc.identifier.doi: 10.1016/j.jfca.2020.103776
Issue Date: Apr-2021
metadata.dc.relation.ispartof: Journal of Food Composition and Analysis
Appears in Collections:Artigo de Periódico

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.