Effect of fermentation on the antioxidant potential and bioactive compounds of cocoa (Theobroma cacao) spp.

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

دوره 12، شماره 4، اسفند 2021، صفحه 55-61   

نوع مقاله: Original article

شناسه دیجیتال (DOI): 10.30495/medherb.2021.689107

نویسندگان

Sidiqat Adamson Shodehinde^{* 1}؛ Veronica Oluwatoyin Odubanjo¹؛ Blessing Moyinoluwa Oladunjoye¹؛ Victor Ayodeji Oladimeji¹؛ Samuel Olawale Olubode¹؛ Precious Ayorinde Akinnusi¹؛ Ganiyu Oboh²

¹Department of Biochemistry, Faculty of Science, Adekunle Ajasin University Akungba Akoko, Nigeria.

²Functional Foods and Nutraceutical Unit, Department of Biochemistry, Federal University of Technology, Akure. Ondo State,, Nigeria;

چکیده

Background & Aim: Cocoa has long been prized for its high concentration of antioxidants and bioactive compounds. Fermentation is one of the processes involved in the manufacturing of cocoa. Fermentation has a substantial effect on the antioxidant potential as well as the bioactive compounds of cocoa beans according to studies. This present study sought to determine and compare the effect of fermentation on phenolic contents and antioxidant potentials of cocoa beans.
Experimental: The experiment was accomplished by following the procedures. The cocoa pod was broken and the beans were extracted and separated into 3 groups. The cocoa beans of each group were wrapped with polyethylene and then subjected to different hours of fermentation (24, 72 and 120 hours). After aqueous extraction, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability assay, the ferric reducing property (FRAP) assay, the 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, total phenol content assay, total flavonoid content assay were carried out using standard procedures.
Results: The research found that fermentation enhances DPPH radical scavenging capacity, boosts ferric reducing antioxidant potential, has no effect on ABTS radical scavenging ability, decreases phenolic content, and increases flavonoid content of cocoa beans after a series of biochemical assays.
Recommended applications/industries: cocoa has long been thought to aid in the prevention of disease because of its antioxidant properties. However, various industrial procedures that it goes through during manufacture, including fermentation, may have an impact on its antioxidant capability. Understanding the effects of fermentation on cocoa could lead to the development of more efficient manufacturing methods, potentially increasing cocoa's antioxidant potential.

کلیدواژه‌ها

Antioxidants؛ Cocoa؛ bioactive compounds؛ Amelonado؛ Fermentation

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