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...
- Autores:
-
Cuellar Alvarez, Laura
Cuellar Alvarez, Natalia
Galeano Garcia, Paula
Suárez Salazar, Juan Carlos
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/61062
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/61062
http://bdigital.unal.edu.co/59870/
- Palabra clave:
- 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Bromatological analysis
phenols
fermentation
free radicals
Bromatological analysis
phenols
fermentation
free radicals
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| spellingShingle |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans 55 Ciencias de la tierra / Earth sciences and geology 63 Agricultura y tecnologías relacionadas / Agriculture Bromatological analysis phenols fermentation free radicals Bromatological analysis phenols fermentation free radicals |
| title_short |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_full |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_fullStr |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_full_unstemmed |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| title_sort |
Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
| dc.creator.fl_str_mv |
Cuellar Alvarez, Laura Cuellar Alvarez, Natalia Galeano Garcia, Paula Suárez Salazar, Juan Carlos |
| dc.contributor.author.spa.fl_str_mv |
Cuellar Alvarez, Laura Cuellar Alvarez, Natalia Galeano Garcia, Paula Suárez Salazar, Juan Carlos |
| dc.subject.ddc.spa.fl_str_mv |
55 Ciencias de la tierra / Earth sciences and geology 63 Agricultura y tecnologías relacionadas / Agriculture |
| topic |
55 Ciencias de la tierra / Earth sciences and geology 63 Agricultura y tecnologías relacionadas / Agriculture Bromatological analysis phenols fermentation free radicals Bromatological analysis phenols fermentation free radicals |
| dc.subject.proposal.spa.fl_str_mv |
Bromatological analysis phenols fermentation free radicals Bromatological analysis phenols fermentation free radicals |
| description |
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 composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluatedevery two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. |
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2017 |
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2017-10-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-02T19:49:27Z |
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2019-07-02T19:49:27Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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http://purl.org/coar/resource_type/c_6501 |
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Text |
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ISSN: 2323-0118 |
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https://repositorio.unal.edu.co/handle/unal/61062 |
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http://bdigital.unal.edu.co/59870/ |
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ISSN: 2323-0118 |
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https://repositorio.unal.edu.co/handle/unal/61062 http://bdigital.unal.edu.co/59870/ |
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spa |
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spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821 |
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Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica Acta Agronómica |
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Cuellar Alvarez, Laura and Cuellar Alvarez, Natalia and Galeano Garcia, Paula and Suárez Salazar, Juan Carlos (2017) Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans. Acta Agronómica, 66 (4). 473 - 479. ISSN 2323-0118 |
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Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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Universidad Nacional de Colombia - Sede Palmira |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Cuellar Alvarez, Laura59b46f4a-0832-40b2-affa-b15b2c383518300Cuellar Alvarez, Nataliadad81c52-9853-44ec-8e13-ed296d807936300Galeano Garcia, Paula4c6301fc-1ec8-4f45-8401-b9336ea55ee7300Suárez Salazar, Juan Carlosc8d2539b-f0c5-475c-8f49-719df10293b73002019-07-02T19:49:27Z2019-07-02T19:49:27Z2017-10-01ISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/61062http://bdigital.unal.edu.co/59870/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 composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluatedevery two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu 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 composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.application/pdfspaUniversidad Nacional de Colombia - Sede Palmirahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaCuellar Alvarez, Laura and Cuellar Alvarez, Natalia and Galeano Garcia, Paula and Suárez Salazar, Juan Carlos (2017) Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans. Acta Agronómica, 66 (4). 473 - 479. ISSN 2323-011855 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureBromatological analysisphenolsfermentationfree radicalsBromatological analysisphenolsfermentationfree radicalsEffect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beansArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL61821-343041-3-PB.pdfapplication/pdf876316https://repositorio.unal.edu.co/bitstream/unal/61062/1/61821-343041-3-PB.pdf4eb303ada093c9f524eda80966b03520MD51THUMBNAIL61821-343041-3-PB.pdf.jpg61821-343041-3-PB.pdf.jpgGenerated Thumbnailimage/jpeg7584https://repositorio.unal.edu.co/bitstream/unal/61062/2/61821-343041-3-PB.pdf.jpg2aa68b904ac058386f3d6d7f886ea289MD52unal/61062oai:repositorio.unal.edu.co:unal/610622024-04-16 23:37:15.758Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |