Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical...