Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Food Research International

Volumn 55, Issue , 2014, Pages 1-10

  Oracz, Joanna ^a   Nebesny, Ewa ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Biogenic amines; Cocoa beans; Roasting; Theobroma cacao L.

Indexed keywords

CALCINATION; COCOA; NEUROPHYSIOLOGY;

AIR HUMIDITY; BIOGENIC AMINES; COCOA BEANS; HIGHEST TEMPERATURE; ROASTING; ROASTING PROCESS; THEOBROMA CACAO; THEOBROMA CACAO L;

AMINES;

THEOBROMA CACAO;

EID: 84887868778     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.032     Document Type: Article

References (41)

1. Bandeira C.M., Evangelista W.P., Gloria M.B.A. Bioactive amines in fresh, canned and dried sweet corn, embryo and endosperm and germinated corn. Food Chemistry 2012, 131:1355-1359.
2. Belscak A., Komes D., Horzic D., Kovacevic Ganic K., Karlovic D. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International 2009, 42:707-716.
3. Bertazzo A., Comai S., Brunato I., Zancato M., Costa C.V.L. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food Chemistry 2011, 124:93-96.
4. Borchers A.T., Keen C.L., Hannum S.M., Gershwin M.E. Cocoa and chocolate: Composition, bioavailability, and health implications. Journal of Medicinal Food 2000, 3:77-105.
5. Bruinsma K., Taren D.L. Chocolate: Food or drug?. Journal of the American Dietetic Association 1999, 99(10):1249-1256.
6. Casal S., Mendes E., Alves R.M., Alves R.C., Oliveira M.B.P.P., Ferreira M.A. Free and conjugated biogenic amines in green and roasted coffee beans. Journal of Agricultural and Food Chemistry 2004, 52:6188-6192.
7. Cirilo M.P.G., Coelho A.F.S., Araujo C.M., Goncalves F.R.B., Nogueira F.D., Gloria M.B.A. Profile and levels of bioactive amines in green and roasted coffee. Food Chemistry 2003, 82:397-402.
8. Dadáková E., Křížek M., Pelikánová T. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry 2009, 116:365-370.
9. Emmanuel O.A., Jennifer Q., Agnes S.B., Jemmy S.T., Firibu K.S. Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans. International Food Research Journal 2012, 19(1):127-133.
10. Farah D.M.H., Zaibunnisa A.H., Misnawi Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide. International Food Research Journal 2012, 19(4):1355-1359.
11. Gloria M.B.A., Tavares-Neto J., Labanca R.A., Carvalho M.S. Influence of cultivars and germination on bioactive amines in soybeans (Glycine max L. Merril). Journal of Agricultural and Food Chemistry 2005, 53(19):7480-7485.
12. Goihl J. Tryptophan can lower aggressive behavior. Feedstuffs 2006, 78:12-22.
13. Granvogl M., Bugan S., Schieberle P. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insights into pathways of the Strecker reaction. Journal of Agricultural and Food Chemistry 2006, 54:1730-1739.
14. Guehi S.T., Dabonne S., Ban-Koffi L., Kra Kedjebo D., Zahouli G.I.B. Effect of turning beans and fermentation method on the acidity and physical quality of raw cocoa beans. Advance Journal of Food Science and Technology 2010, 2(3):163-171.
15. Guillén-Casla V., Rosales-Conrado N., León-González M.E., Pérez-Arribas L.V., Polo-Díez L.M. Determination of serotonin and its precursors in chocolate samples by capillary liquid chromatography with mass spectrometry detection. Journal of Chromatography A 2012, 1232:158-165.
16. Herraiz T. Tetrahydro-β-carbolines, potential neuroactive alkaloids, in chocolate and cocoa. Journal of Agricultural and Food Chemistry 2000, 48:4900-4904.
17. Hidalgo F.J., Delgado R.M., Navarro J.L., Zamora R. Asparagine decarboxylation by lipid oxidation products in model systems. Journal of Agricultural and Food Chemistry 2010, 58:10512-10517.
18. Hii C.L., Law C.L., Suzannah S., Misnawi, Cloke M. Polyphenols in cocoa (Theobroma cacao L.). Asian Journal of Food and Agro-Industry 2009, 2(4):702-722.
19. Jose P.A., Raymond J.R., Bates M.D., Aperia A., Felder R.A., Carey R.M. The renal dopamine receptors. Journal of the American Society of Nephrology 1992, 2(8):1265-1278.
20. Kim B., Byun B.Y., Mah J.-H. Biogenic amine formation and bacterial contribution in Natto products. Food Chemistry 2012, 135:2005-2011.
21. Kosman V.M., Stankevich N.M., Makarov V.G., Tikhonov V.P. Biologically active substances in grated cocoa and cocoa butter. Voprosy Pitaniia 2007, 76(3):62-67.
22. Krysiak W. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas y Aceites 2011, 62(4):467-478.
23. Krysiak W., Majda T., Nebesny E. An effect of relative air humidity on the content of volatile compounds in roasting cocoa beans. Focus on food engineering research and developments 2007, 467-482. Nova Science Publishers, Inc., New York. V.N. Pletney (Ed.).
24. Krysiak W., Motyl-Patelska L. Effects of air parameters on changes in temperature inside roasted cocoa beans. Acta Agrophysica 2006, 7(1):113-127.
25. Lachenaud Ph., Paulin D., Ducamp M., Thevenin J.-M. Twenty years of agronomic evaluation of wild cocoa trees (Theobroma cacao L.) from French Guiana. Scientia Horticulturae 2007, 113:313-321.
26. Li Y., Yang H., Liao H., Fan H., Liang C., Deng L., et al. Simultaneous determination of ten biogenic amines in a thymopolypeptides injection using ultra-performance liquid chromatography coupled with electrospray ionization tandem quadrupole mass spectrometry. Journal of Chromatography B 2013, 929:33-39.
27. Loukou Z., Zotou A. Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 2003, 996:103-113.
28. Martins A.C.C.L., Gloria M.B.A. Changes on the levels of serotonin precursors - tryptophan and 5-hydroxytryptophan - during roasting of Arabica and Robusta coffee. Food Chemistry 2010, 118:529-533.
29. Nebesny E., Rutkowski J. The effect of roasting and secondary fermentation on cocoa bean enrichment. Polish Journal of Food Nutrition and Science 1998, 3:437-444.
30. Oliveira S.D., Franca A.S., Gloria M.B.A., Borges M.L.A. The effect of roasting on the presence of bioactive amines in coffees of different qualities. Food Chemistry 2005, 90:287-291.
31. Oliviero T., Capuano E., Cammerer B., Fogliano V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. Journal of Agricultural and Food Chemistry 2009, 57:147-152.
32. Pastore P., Favaro G., Badocco D., Tapparo A., Cavalli S., Saccani G. Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrode. Journal of Chromatography A 2005, 1098:111-115.
33. Proestos C., Loukatos P., Komaitis M. Determination of biogenic amines in wines by HPLC with precolumn dansylation and fluorimetric detection. Food Chemistry 2008, 106:1218-1224.
34. Ramli N., Hassan O., Said M., Samsudin W., Idris N.A. Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans. Journal of Food Processing and Preservation 2006, 30:280-298.
35. Rohsius C., Matissek R., Lieberei R. Free amino acid amounts in raw cocoas from different origins. European Food Research and Technology 2006, 222:432-438.
36. Schieberle P., Koehler P., Granvogl M. New aspects on the formation and analysis of acrylamide. Advances in experimental medicine and biology 2005, 561:205-222. Springer-Verlag, Berlin, Germany. M. Friedman, D. Mottram (Eds.).
37. Shukla S., Park H.-K., Kim J.-K., Kim M. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food and Chemical Toxicology 2010, 48:1191-1195.
38. Silveira T.M.L., Tavares E., Glória M.B.A. Profile and levels of bioactive amines in instant coffee. Journal of Food Composition and Analysis 2007, 20:451-457.
39. Smit H.J. Theobromine and the pharmacology of cocoa. Methylxanthines (handbook of experimental pharmacology) 2011, 200:201-234. Springer, Heidelberg. B.B. Fredholm (Ed.).
40. Zamora R., Delgado R.M., Hidalgo F.J. Formation of β-phenylethylamine as a consequence of lipid oxidation. Food Research International 2012, 46:321-325.
41. Ziegleder G., Stojacic E., Stumpf B. Occurrence of 2-phenylethylamine and its derivatives in cocoas and chocolates (in German). Zeitschrift für Lebensmittel-Untersuchung und - Forschung A 1992, 195:235-238.