Abstract
The polyphenols in cocoa beans are stored in the pigment cells of the cotyledons. Depending on the number of anthocyanins those pigment cells, also called polyphenol-storage cells, are white to deep purple. During fermentation, cocoa protein undergoes progressive alteration and polyphenols diffuse with cell liquids from their storage cells. Roasting of cocoa beans involve reactions among the partial hydrolysis of protein and sugar components, Maillard browning and oxidative and phenolic compounds, that are readily available as cocoa flavour precursors from the fermentation and drying processes; to develop further the chocolate flavour. Study showed that there were no significant differences in term of Total Phenolic Contents (TPC) between fresh cocoa beans and fermented dried cocoa beans. Nevertheless, a significant drop of TPC was observed in roasted cocoa beans. Similar profiles were observed in their capability to scavenge free radicals from a 0.06 mM 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay.
Keywords: Cocoa; Free Radicals Scavenging; Total Phenolic Contents
References
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