Effect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from Nicaragua

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dc.contributor.authorSuazo Mercado, Yader Salvador
dc.contributor.authorDavidov Pardo, Gabriel
dc.contributor.authorArozarena Martinicorena, Íñigo
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.date.accessioned2024-01-25T15:03:34Z
dc.date.available2024-01-25T15:03:34Z
dc.date.issued2014
dc.date.updated2024-01-25T11:17:12Z
dc.description.abstractThe aim of this work was to quantify the changes in the total phenolic content (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao) beans of group Trinitario from Nicaragua after fermentation and roasting. Cocoa beans with three different grades of fermentation (nonfermented, poorly fermented and fermented) were put under three different roasting temperatures (110, 130 and 150C). The kinetics of the roasting at 130C for 60 min was also studied. After each treatment, TPC, AA and CH were determined. For all the quantified parameters, significant differences (P < 0.05) were found between fermentations and roasting conditions. TPC and AA showed decrease with fermentations and CH showed increases. Roasting decreased TPC except for the 150C treatment, while AA and CH increased. When studying the kinetics at 130C, TPC showed greater reductions with longer treatments while AA and CH showed increases.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationSuazo, Y., Davidov-Pardo, G., Arozarena, I. (2014) Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua. Journal of Food Quality, 37(1), 50-56. https://doi.org/10.1111/jfq.12070.en
dc.identifier.doi10.1111/jfq.12070
dc.identifier.issn0146-9428
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/47145
dc.language.isoengen
dc.publisherWileyen
dc.relation.ispartofJournal of Food Quality, 37(1), 50-56en
dc.relation.publisherversionhttps://doi.org/10.1111/jfq.12070
dc.rights© 2014 Wiley Periodicals, Inc.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectTotal phenolic contenten
dc.subjectAntioxidant activityen
dc.subjectColor hueen
dc.subjectCocoaen
dc.subjectFermentationen
dc.subjectRoastingen
dc.titleEffect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from Nicaraguaen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
relation.isAuthorOfPublicatione7d6a2b7-696c-4ed9-839b-a4afb2ed3262
relation.isAuthorOfPublication66ca4bd9-6a21-48ec-b6bb-db8c28de75f7
relation.isAuthorOfPublication.latestForDiscoverye7d6a2b7-696c-4ed9-839b-a4afb2ed3262

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