Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Eva Agustriana, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi, Puspita Lisdiyanti

Abstract

Cacao is attractive for its flavor and taste and its beneficial effects. Therefore, this commodity is promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans and their health benefits. However, to attain desirable flavor and taste, the curing process of cacao beans is a common practice, in which fermentation is one of the processes. Despite its significance, fermentation also alters the bioactive components in cacao beans. To develop a functional food rich in bioactive compounds, measuring the bioactive contents of treated and untreated cacao beans is desired. For that reason, in this study, the analysis of total polyphenol, flavonoid, catechin, and epicatechin, as well as the radical scavenging activity of fermented cacao beans, was performed. The study revealed that fermentation negatively affected all parameters. Cacao beans fermentation up to 96 h resulted in the loss of 54% of total polyphenol, 77% of total flavonoid, and 56% of radical scavenging activity. Determination of the flavan-3-ol components, catechin, and epicatechin,  revealed that they were reduced as the fermentation occurred.

Keywords

cacao; fermentation; flavonoids; polyphenols; radical scavenging activity.

Full Text:

PDF PDF

References

Abdoellah, S. 2021. Analisis Kinerja dan Prospek Komoditas Kakao. RADAR Opini Dan Analisis Perkebunan 2, 1, 1–7.

Abramovic, H., Grobin, B., Ulrih, N.P., and Cigic, B. 2018. Relevance and Standardization of In Vitro Antioxidant Assays : ABTS , DPPH , and Folin – Ciocalteu. Jorunal of Chemistry 2018. https://doi.org/https://doi.org/10.1155/2018/4608405.

Albertini, B., Schoubben, A., Guarnaccia, D., Pinelli, F., Vecchia, M. D., Ricci, M., Di Renzo, G.C., and Blasi, P. 2015. Effect of Fermentation and Drying on Cocoa Polyphenols. Journal of Agricultural and Food Chemistry 63, 45, 9948-9953. https://doi.org/10.1021/acs.jafc.5b01062.

Ali, F., Ranneh, Y., Ismail, A., and Esa, N.M. 2015. Identification of Phenolic Compounds in Polyphenols-Rich Extract of Malaysian Cocoa Powder Using the HPLC-UV-ESI—MS/MS and Probing Their Antioxidant Properties. Journal of Food Science and Technology 52, 4, 2103–2111.

Andújar, I., Recio, M.C., Giner, R.M., and Ríos, J.L. 2012. Cocoa Polyphenols and Their Potential Benefits for Human Health. Oxidative Medicine and Cellular Longevity 2012. https://doi.org/10.1155/2012/906252.

Batista, N.N., de Andrade, D.P., Ramos, C.L., Dias, D.R., and Schwan, R.F. 2016. Antioxidant Capacity of Cocoa Beans and Chocolate Assessed by FTIR. Food Research International 90, 313–319. DOI: http://dx.doi.org/10.1016/j.foodres.2016.10.028.

Bauer, D., Abreu, J.P. De, Salete, H., Oliveira, S., Goes-neto, A., Gabriela, M., Koblitz, B., and Teodoro, A.J. 2016. Antioxidant Activity and Cytotoxicity Effect of Cocoa Beans Subjected to Different Processing Conditions in Human Lung Carcinoma Cells. Oxidative Medicine and Cellular Longevity 2016. DOI: https://doi.org/10.1155/2016/7428515.

Brito, B.D.N.D.C., Chisté, R.C., Da Silva Pena, R., Gloria, M.B.A., and Lopes, A.S. 2017. Bioactive Amines and Phenolic Compounds in Cocoa Beans are Affected by Fermentation. Food Chemistry 228, 484–490. DOI: http://dx.doi.org/10.1016/j.foodchem.2017.02.004.

Cádiz-Gurrea, M.L., Lozano-Sanchez, J., Contreras-Gámez, M., Legeai-Mallet, L., Fernández-Arroyo, S., and Segura-Carretero, A. 2014. Isolation, Comprehensive Characterization and Antioxidant Activities of Theobroma cacao Extract. Journal of Functional Foods 10, 485–498. DOI: http://dx.doi.org/10.1016/j.jff.2014.07.016.

De Brito, E.S., García, N.H.P., Gallão, M.I., Cortelazzo, A.L., Fevereiro, P.S., and Braga, M.R. 2001. Structural and Chemical Changes in Cocoa (Theobroma cacao L) during Fermentation, Drying and Roasting. Journal of the Science of Food and Agriculture 81, No. 2, 281–288. https://doi.org/10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B.

De Souza, P.A., Moreira, L.F., Sarmento, D.H.A., and da Costa, F.B. 2018. Cacao— Theobroma cacao. Exotic Fruits 3, 69–76. DOI: 10.1016/b978-0-12-803138-4.00010-1.

Di Mattia, C.D., Sacchetti, G., Mastrocola, D., and Serafini, M. 2017. From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo. Frontiers in Immunology 8, 1–7.

Direktorat Statistik Tanaman Pangan, Hortikultura, dan Perkebunan, 2020. Statistik Kakao Indonesia, Badan Pusat Statistik, Jakarta.

European Food Safety Authority. 2012. Scientific Opinion on the Substantiation of a Health Claim Related to Cocoa Flavanols and Maintenance of Normal Endothelium-Dependent Vasodilation Pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 10, 7, 1–21.

Fahrurrozi, Juannsilfero, A.B., Perwitasari, U., Stepanie, Purwanto, A.P., Nugroho, I.B., Ratnakomala, S., Dewi, R.T., Ajijah, N., Lisdiyanti, P. 2021. Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties. International Journal on Advanced Science Engineering Information Technology 11, 3, 1029–1034. http://dx.doi.org/10.18517/ijaseit.11.3.14846.

Indiarto, R., Pranoto, Y., Santoso, U., and Supriyanto. 2019. Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract Through Water Blanching. Pakistan Journal of Nutrition 18, No. 3, 278–287. https://doi.org/10.3923/pjn.2019.278.287.

Kadow, D., Niemenak, N., Rohn, S., and Lieberei, R. 2015. Fermentation-like Incubation of Cocoa Seeds (Theobroma cacao L.) - Reconstruction and Guidance of the Fermentation Process. Food Science and Technology 62, No. 1, 357–361. http://dx.doi.org/10.1016/j.lwt.2015.01.015.

Lee, K.W., Kim, Y.J., Lee, H.J., and Lee, C.Y. 2003. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine. Journal of Agricultural and Food Chemistry 51, No. 25, 7292–7295. https://doi.org/10.1021/jf0344385.

Lieberei, R., Kadow, D., and Seigler, D. 2013. Cocoa Cultivation, Directed Breeding and Polyphenolics. In: Ramawat, K. and Merillon, J. (Eds.), Natural Products, Springer Berlin Heidelberg, 1599–1616.

Maleyki, A.M.J., and Ismail, A. 2010. Antioxidant Properties of Cocoa Powder. Journal of Food Biochemistry 34, No. 1, 111–128. https://doi.org/10.1111/j.1745-4514.2009.00268.x.

Melo, T.S., Pires, T.C., Engelmann, J.V.P., Monteiro, A.L.O., Maciel, L.F., and Bispo, E. da S. 2021. Evaluation of the Content of Bioactive Compounds in Cocoa Beans during the Fermentation Process. Journal of Food Science and Technology 58, 1947–1957. https://doi.org/10.1007/s13197-020-04706-w.

Oracz, J., and Nebesny, E. 2015. Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions. International Journal of Food Properties 19, 6, 1242–1258. https://doi.org/10.1080/10942912.2015.1071840

Oracz, J., Zyzelewicz, D., and Nebesny, E. 2015. The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review, Critical Reviews in Food Science and Nutrition 55, No. 9, 1176–1192. https://doi.org/10.1080/10408398.2012.686934.

Payne, M.J., Hurst, W.J., Miller, K.B., Rank, C., and Stuart, D.A. 2010. Impact of Fermentation , Drying , Roasting , and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients. Journal of Agricultural and Food Chemistry 58, 10518–10527. https://doi.org/10.1021/jf102391q.

Scapagnini, G., Davinelli, S., Di Renzo, L., De Lorenzo, A., Olarte, H.H., Micali, G., Cicero, A.F., Gonzalez, S. 2014. Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health. Nutrients 6, 3202–3213. https://doi.org/10.3390/nu6083202.

Septianti, E., Salengke, and Langkong, J. 2020. Profile of Bioactive Compounds, Antioxidant and Aromatic Component from Several Clones of Cocoa Beans during Fermentation. IOP Conference Series: Earth and Environmental Science 575 012009. https://doi.org/10.1088/1755-1315/575/1/012009.

Shimamura, T., Sumikura, Y., Yamazaki, T., Tada, A., Kashiwagi, T., Ishikawa, H., Matsui, T., Sugimoto, N., Akiyama, H., and Ukeda, H. 2014. Applicability of the DPPH Assay for Evaluating the Antioxidant Capacity of Food Additives – Inter-laboratory Evaluation Study –. Analytical Sciences 30, 717–721. https://doi.org/10.2116/analsci.30.717.

Shumow, L., and Bodor, A. 2011. An industry Consensus Study on an HPLC Fluorescence Method for the Determination of (±)-Catechin and (±)-Epicatechin in Cocoa and Chocolate Products. Chemistry Central Journal 5, No. 1, 1–7. https://doi.org/10.1186/1752-153X-5-39.

Suazo, Y., Davidov-Pardo, G., and Arozarena, I. 2014. Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua. Journal of Food Quality 37, 50–56. https://doi.org/10.1111/jfq.12070.

DOI: https://doi.org/10.20961/alchemy.19.1.60831.23-31

Refbacks

  • There are currently no refbacks.