Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

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dc.creatorBrenda de Nazaré do Carmo Brito
dc.creatorRenan Campos Chisté
dc.creatorRosinelson da Silva Pena
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorAlessandra Santos Lopes
dc.date.accessioned2022-03-29T20:52:58Z
dc.date.accessioned2025-09-09T01:23:16Z
dc.date.available2022-03-29T20:52:58Z
dc.date.issued2017-08
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2017.02.004
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/40568
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCacau
dc.subject.otherPolyamines
dc.subject.otherAnthocyanins
dc.subject.otherBiogenic amines
dc.subject.otherABTS
dc.subject.otherPCA
dc.subject.otherHCA
dc.titleBioactive amines and phenolic compounds in cocoa beans are affected by fermentation
dc.typeArtigo de periódico
local.citation.epage490
local.citation.spage484
local.citation.volume228
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617301930

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