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Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
dc.rights.license | Atribución-NoComercial 4.0 Internacional |
dc.contributor.author | Cuellar Alvarez, Laura |
dc.contributor.author | Cuellar Alvarez, Natalia |
dc.contributor.author | Galeano Garcia, Paula |
dc.contributor.author | Suárez Salazar, Juan Carlos |
dc.date.accessioned | 2019-07-02T19:49:27Z |
dc.date.available | 2019-07-02T19:49:27Z |
dc.date.issued | 2017-10-01 |
dc.identifier.issn | ISSN: 2323-0118 |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/61062 |
dc.description.abstract | 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. |
dc.description.abstract | 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. |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.publisher | Universidad Nacional de Colombia - Sede Palmira |
dc.relation | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821 |
dc.relation.ispartof | Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica |
dc.relation.ispartof | Acta Agronómica |
dc.rights | Derechos reservados - Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ |
dc.subject.ddc | 55 Ciencias de la tierra / Earth sciences and geology |
dc.subject.ddc | 63 Agricultura y tecnologías relacionadas / Agriculture |
dc.title | Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans |
dc.type | Artículo de revista |
dc.type.driver | info:eu-repo/semantics/article |
dc.type.version | info:eu-repo/semantics/publishedVersion |
dc.identifier.eprints | http://bdigital.unal.edu.co/59870/ |
dc.relation.references | 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 |
dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.proposal | Bromatological analysis |
dc.subject.proposal | phenols |
dc.subject.proposal | fermentation |
dc.subject.proposal | free radicals |
dc.subject.proposal | Bromatological analysis |
dc.subject.proposal | phenols |
dc.subject.proposal | fermentation |
dc.subject.proposal | free radicals |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content | Text |
dc.type.redcol | http://purl.org/redcol/resource_type/ART |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
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Acta Agronómica [972]
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