1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4102-4106

  Figueiredo, Isis M ^a   Pereira, Nadia R ^a   Efraim, Priscilla ^a   García, Nelson H P ^a   Rodrigues, Nadia R ^a   Marsaioli Jr , Antônio ^a   Marsaioli, Anita J ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

1H NMR spectroscopy; Cupuassu; Fermentation; PRESAT; Roasting processes, microwave; WET CPMG

Indexed keywords

THEOBROMA GRANDIFLORUM;

2,3 BUTYLENE GLYCOL; 2,3-BUTYLENE GLYCOL; ACETIC ACID; BUTANEDIOL; CARBOXYLIC ACID; LACTIC ACID;

ANGIOSPERM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANT SEED;

ACETIC ACID; BUTYLENE GLYCOLS; CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD HANDLING; HEAT; LACTIC ACID; MAGNETIC RESONANCE SPECTROSCOPY; MALVACEAE; SEEDS;

EID: 33745738126     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0525176     Document Type: Article

References (19)

1. Augusto, F.; Marsaioli, A., Jr.; Pereira, N. R.; Oliveira, A. M. Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography. J. Chromatogr. A 2004, 1025, 115-124.
2. Cavalcante, P. B. Frutas Comestíveis da Amazônia; INPA: Belém, Brazil, 1976.
3. Nazare, R. F. R. Cocoa and chocolate substitute production from seeds by fermentating, washing, roasting, shelling, milling, etc. Patent BR9003739-A (to Empresa Brasileira de Agropecuária - EMBRAPA).
4. Oliveira, S. D.; Franca, A. S.; Mendonça, J. C. F. Composition of green and roasted coffees of different cup qualities. LWT-Food Sci. Technol. 2004, 38, 709-715.
5. Coll, F. V.; Bonvehi, J. S. Parameters affecting the quality of processed cocoa powder: Acidity fraction. Z. Lebensm.-Unters.-Forsch. A 1997, 204, 287-292.
6. McCarthy, J.; Laloi, M.; Alvarez, M.; Rousseau, G.; Bucheli, P. Developmental variation of sugars, carboxylic acids, purine alkaloids, fatty acids, and endoproteinase activity during maturation of Theobroma cacao L. seeds. J. Agric. Food Chem. 2001, 49, 5046-5051.
7. th International Conference on Microwave and High Frequency Heating; Binner, J., Ed.; Loughborough University, U.K., 2003; pp 361-364.
8. Holm, C. S.; Aston, J. W.; Douglas, K. The effects of the organic acids in cocoa on the flavour of chocolate. J. Sci. Food Agric. 1993, 61, 65-71.
9. Beckett, S. T. Fabricación y utilización industrial del chocolate, 1st ed.; Zaragoza: Acribia, 1988.
10. Jinap, S.; Dimick, P. S. Acidic characteristics of fermented and dried cocoa beans from different countries of origin. J. Sci. Food Agric. 1990, 55/2, 547-550.
11. Holm, C. S.; Aston, J. W.; Douglas, K. J. Sci. Food Agric. 1993, 6111, 65-71.
12. Neves, A. R.; Ramos, A.; Santos, H. In Magnetic Resonance in Food Science, A view to the Future; Webb, G. A., Belton, P. S., Gil, A. M., Delgadillo, I., Eds.; The Royal Society of Chemistry: Cambridge, 2001; pp 75-81.
13. 1H NMR spectra of apple juices: discrimination between apple varieties. Food Chem. 1998, 61, 207-213.
14. Everett, J. R.; Holmes, E.; Nicholson, J. K.; Lindon, J. C. Metabonomics: Metabolic processes studied by NMR spectroscopy of biofluids. Concepts Magn. Reson. 2000, 12, 289-320.
15. Tomlins, K. I.; Baker, D. M.; McDowell, I. J. HPLC method for the analyses of organic acid, sugars and alcohol in extracts of fermenting cocoa beans. Chromatographia 2003, 29, 557-561.
16. Lopes, A. S.; Pezoa-García, N. H.; Vasconcelos, M. A. M. Avaliação das condições de Torração após a fermentação de amêndoas de cupuaçu (Thebroma grandiflorum Schum) e Cacau (Theobroma Cacao L.) Braz. J. Food Technol. 2003, 6/2, 309-316.
17. Gray, G. PRESAT pulse sequence provided by VARIAN, Palo Alto, 1991, with the INOVA 500 software (version 4.1 vnmr).
18. Van, Q. N.; Chmurny, G. N.; Veenstra, T. D. The depletion of protein signals in metabonomics analysis with the WET-CPMG pulse sequence. Biochem. Biophys. Res. Comm. 2003, 301, 952-959.
19. http://www.protasis.com/Support/Catalog_2005_Lab_Services.pdf.