Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation

• Published in: IOP conference series. Earth and environmental science 2020-10, Vol.575 (1), p.12009
• Main Authors: Septianti, E, Salengke, Langkong, J
• Format: Article
• Language: English
• Subjects: Antioxidants; Aroma; Aroma compounds; Aromatic compounds; Bioactive compounds; Biochemistry; Biological activity; Caffeine; Catechin; Chemical compounds; Cloning; Cocoa; Cocoa beans; Design factors; Epicatechin; Fermentation; Flavonoids; Nutrients; Polyphenols; Pyrazine; Volatile compounds; Volatiles
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/575/1/012009

Commonly cocoa beans containing various chemical components, nutrients, and bioactive compound. The main bioactive compounds in cocoa beans consisting flavonoids and methylxantines has an positive influence on the health of the human body. Besides the fermented cocoa beans also produce a distinctive of cocoa aromatic. One of the main factors influencing the formation of aroma, chemical content and bioactive compounds of cocoa beans is the fermentation process. The purpose of research is to determine the effect of fermentation duration of cocoa clones with different varieties on the profile of bioactive compounds, antioxidant activity and aromatic components (volatiles) that occur in cocoa beans during fermentation. The treatment was arranged in a Randomized Block Design of two factors, the first factor is cocoa clones (Sulawesi 2/S2 clones and local clones) and the second factor is fermentation time (0, 2, 4 and 6 days). The observed parameters were polyphenol content, antioxidant activity, flavonoid bioactive compounds (catechin and epicatechin) and methylxanthine (theobromin and caffeine), as well as aromatic components (volatile) of fermented cocoa beans. The results of the study was showed that cocoa beans from local clones providing polyphenols, antioxidant activity and bioactive compounds (catechin, epicatechin and theobromine) are higher than S2 clones. While the high caffeine content and distinctive aroma of the pyrazine compound were produced from S2 cocoa beans on 6 days fermentation. The average content of polyphenols, antioxidants and bioactive compounds in non-fermented cocoa beans is higher than fermented beans, but the resulting scent is not strong. The results of the research are expected to obtain information about the profile of bioactive compounds, antioxidants and aromatic components of cocoa beans especially derived from Pinrang district has the potential improving community health.