Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation

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dc.creatorValterney Lima Deus
dc.creatorEliete da Silva Bispo
dc.creatorAdriana Silva Franca
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2023-03-24T20:26:52Z
dc.date.accessioned2025-09-09T00:28:22Z
dc.date.available2023-03-24T20:26:52Z
dc.date.issued2021-04
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.jfca.2020.103776
dc.identifier.issn08891575
dc.identifier.urihttps://hdl.handle.net/1843/51216
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCacau
dc.subjectFermentação
dc.subject.otherGlutamic acid
dc.subject.otherHydrophobic amino acids
dc.subject.otherPhenylalanine
dc.subject.otherPhenylethylamine
dc.subject.otherSerotonin
dc.subject.otherTyramine
dc.subject.otherForastero
dc.subject.otherMultivariate analysis
dc.subject.otherFunctional properties
dc.titleUnderstanding amino acids and bioactive amines changes during on-farm cocoa fermentation
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume97
local.description.resumoFermentation 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.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
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/S0889157520314812

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