Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

International Journal of Food Science and Technology

Volumn 38, Issue 3, 2003, Pages 285-295

  Misnawi, ^a   Jinap, S ^a   Jamilah, B ^a   Nazamid, S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Astringency; Cocoa beans; Incubation; Polyphenol oxidase; Polyphenols; Tyrosinase

Indexed keywords

COCOA BEANS;

COLOR; ENZYMES; FERMENTATION; PH EFFECTS; PHENOLS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0037225573     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00674.x     Document Type: Article

References (27)

1. Adamson, G.E., Lazarus, S.A., Mitchell, A.E. et al. (1999). HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. Journal of Agriculture and Food Chemistry, 47, 4184-4188.
2. Biehl, B. & Voigt, J. (1996). Biochemistry of chocolate flavour precursors. International Cocoa Conference, Salvador, Bahia, November 1996, p. 30.
3. Bonvehi, J.S. & Coll, F.V. (1997). Evaluation of purine alkaloids and diketopirazines contents in processed cocoa powder. Food Chemistry, 60, 365-370.
4. Clifford, M.N. (1985). Phenol-protein interaction and their possible significance for astringency. In: Interaction of Food Components (edited by G.C. Birch & M.G. Lindley). Pp. 143-164. London and New York: Elsevier Applied Science Publishers.
5. Cros, E., Rouly, M., Villeneuve, F. & Vincent, J.C. (1982). Recherche d'un indice de fermentation. II. Estimation de la matiêre colorante rouge des fêves de cacao. Cafê Cacao Thê, 2, 115-122.
6. Drlange (1994). Color review. Drlange Application Report No. 8.0e, USA: Drlange.
7. Filipa, M.S. & Cristina, L.M.S. (1999). Color changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modeling. International Journal of Food Science and Technology, 34, 87-94.
8. Forsyth, W.G.C. & Quesnel, V.C. (1963). The mechanism of cacao curing. Advances in Enzymology, 25, 457-492.
9. Fuleki, T. & Francis, F.J. (1968). Quantitative methods for anthocyanin. 1. Extraction and determination of total anthocyanin in Cranberries. Journal of Food Science, 33, 72-77.
10. Gourieva, K.B. & Tserevinov, O.B. (1979). Methods of evaluating the degree fermentation of cocoa beans. USSR Patent No. 64654.
11. Hammami, C., Rene, F. & Marin, M. (1999). Process-quality optimization of the vacuum freeze-drying of apple slice by the response surface method. International Journal of Food Science and Technology, 34, 145-160.
12. Hansen, C.E., del Olmo, M. & Burri, C. (1998). Enzyme activities in cocoa beans during fermentation. Journal of the Science of Food and Agriculture, 77, 273-281.
13. Kattenberg, H.R. & Kemmink, A. (1993). The flavor of cocoa in relation to the origin and processing of the cocoa beans. In: Food Flavor, Ingredients and Composition (edited by G. Charalambous). Pp. 1-22. New York: Elsevier Science Publishers.
14. Kim, H. & Keeney, P.G. (1984). (-)-Epicatechin content in fermented and unfermented cocoa beans. Journal of Food Science, 49, 1090-1092.
15. Lee, P.M., Lee, K.H. & Karim, M.I.A. (1991). Biochemical studies of cocoa bean polyphenol oxidase. Journal of the Science of Food and Agriculture, 55, 251-260.
16. Lopez, A.S. (1986). Chemical changes occurring during the processing of cacao. Proceedings of the Symposium Cacao Biotechnology (edited by P. S. Dimmick). Pp. 19-54. Pennsylvania: The Pennsylvania State University.
17. Pekkarinen, S.S., Heinonen, I.M. & Hopia, A.J. (1999). Hopia, Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate. Journal of the Science of Food and Agriculture, 79, 499-506.
18. Pettipher, G.L. (1986). An improved method for the extraction and quantification of anthocyanins in cocoa beans and its use as an index of the degree of fermentation. Journal of the Science of Food and Agriculture, 37, 289-296.
19. Puziah, H., Jinap, S., Sharifah, K.S.M. & Asbi, A. (1998). Changes in free amino acids, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food and Agriculture, 78, 535-542.
20. Rigaud, J., Escribano-Mailon, M.T., Prieur, C., Souquet, J.-M. & Cheynier, V. (1993). Normal-phase high-performance liquid Chromatographic separation of procyanidins from cacao and grape seeds. Journal of Chromatography A, 654, 255-260.
21. Rocha, A.M.C.N. & Morais, A.M.M.B. (2001). Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple. International Journal of Food Science and Technology, 36, 425-435.
22. Rohan, T.A. (1958). Uniformity in heap fermentation and development of method for rapid fermentation of West African amelonado cacao. Journal of the Science of Food and Agriculture, 9, 542-551.
23. SAS (1996). Statistical Analysis System. Cary, NY, USA: SAS Institute Inc.
24. Shamsuddin, S.B. & Dimmick, P.S. (1986). Qualitative and quantitative measurement of cacao bean fermentation. Proceedings of the Symposium Cacao Biotechnology (edited by P. S. Dimmick). Pp. 55-78. The Pennsylvania State University.
25. Whitaker, J.R. (1995). Polyphenol oxidase. In: Food Enzymes: Structure and Mechanism (edited by D. W. S. Wong). Pp. 271-307. London: Chapman & Hall.
26. William, J.A. (1971). The role of flavonoids, phenolic acids and purin alkaloids in Theobroma cacao L.W.A. Journal of Biological and Applied Chemistry, 14, 10-19.
27. Wollgast, J. & Anklam, E. (2000). Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International, 33, 423-447.