Varietal influence on the formation of bioactive amines during the processing of fermented cocoa with different pulp contents

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dc.creatorPaulo Túlio de Souza Silveira
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorIsabela Portelinha Tonin
dc.creatorMarina Oliveira Paraíso Martins
dc.creatorPriscilla Efraim
dc.date.accessioned2025-09-05T23:03:38Z
dc.date.accessioned2025-09-09T01:03:37Z
dc.date.available2025-09-05T23:03:38Z
dc.date.issued2023-01-20
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.3390/foods12030495
dc.identifier.issn23048158
dc.identifier.urihttps://hdl.handle.net/1843/84974
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectChocolate
dc.subjectCacau
dc.subject.otherFermentação
dc.subject.otherPolpa de cacau
dc.subject.otherChocolate
dc.subject.otherParazinho
dc.subject.otherAmina
dc.titleVarietal influence on the formation of bioactive amines during the processing of fermented cocoa with different pulp contents
dc.typeArtigo de periódico
local.citation.epage19
local.citation.issue3
local.citation.spage1
local.citation.volume12
local.description.resumoDuring cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. Thus, we aimed to investigate the presence and levels of bioactive amines during the processing of two important varieties of cocoa (PS 1319 and Parazinho). The seeds were fermented using five different pulp proportions: 100% (E1), 80% (E2), 60% (E3), and 0% (total pulp removal) (E4). The beans were fermented and dried on a farm following traditional procedures. Soon after, they were roasted and processed into chocolates with 60% cocoa in the laboratory. Bioactive amine contents were determined by ion-pair reversed-phase HPLC and fluorometric detection in the samples before, during, and after fermentation, after drying and roasting (nibs), and in the liquor and chocolate. The only amines found before processing in PS 1319 and Parazinho, respectively, in dry weight basis (dwb), were putrescine (pulp, 13.77 and 12.31; seed, 5.88 and 4.58) and serotonin (seed, 2.70 and 2.54). Fermentation was shorter for Parazinho (156 h) compared to PS 1319 (180 h). The changes in amines were affected by the cocoa variety. During drying, the presence of cadaverine stood out, appearing in all treatments of the PS 1319 variety, reaching 17.96 mg/kg dwb, and in two treatments of the Parazinho variety (100 and 60% pulp). During roasting, most of the amines decreased, except for phenylethylamine, which increased up to 2.47 mg/kg dwb for Parazinho and 1.73 mg/kg dwb for PS 1319. Most of the amines formed and built up (e.g., tyramine, putrescine, and cadaverine) during fermentation were not available or were at low levels in the nibs. Most of the amines found during processing did not reach the final product (chocolate), except for cadaverine in PS 1319 without pulp (7.54 mg/kg dwb). Finally, we confirmed how pulp content, processing, and variety influence the content of bioactive amines in cocoa and chocolate. These changes can be better demonstrated through a heatmap and principal component analysis.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2304-8158/12/3/495

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