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dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.authorCuellar Alvarez, Laura
dc.contributor.authorCuellar Alvarez, Natalia
dc.contributor.authorGaleano Garcia, Paula
dc.contributor.authorSuárez Salazar, Juan Carlos
dc.date.accessioned2019-07-02T19:49:27Z
dc.date.available2019-07-02T19:49:27Z
dc.date.issued2017-10-01
dc.identifier.issnISSN: 2323-0118
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/61062
dc.description.abstractCupuassu (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.abstractCupuassu (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.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia - Sede Palmira
dc.relationhttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/61821
dc.relation.ispartofUniversidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
dc.relation.ispartofActa Agronómica
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc55 Ciencias de la tierra / Earth sciences and geology
dc.subject.ddc63 Agricultura y tecnologías relacionadas / Agriculture
dc.titleEffect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans
dc.typeArtículo de revista
dc.type.driverinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.eprintshttp://bdigital.unal.edu.co/59870/
dc.relation.referencesCuellar 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.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.proposalBromatological analysis
dc.subject.proposalphenols
dc.subject.proposalfermentation
dc.subject.proposalfree radicals
dc.subject.proposalBromatological analysis
dc.subject.proposalphenols
dc.subject.proposalfermentation
dc.subject.proposalfree radicals
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2


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Atribución-NoComercial 4.0 InternacionalThis work is licensed under a Creative Commons Reconocimiento-NoComercial 4.0.This document has been deposited by the author (s) under the following certificate of deposit