Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao) /
Louis Jordan Bertos Pombo.
- 2011
- 82 leaves.
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
Changes in the antioxidant activity and bioactive components of cacao beans were monitored during fermentation process for 2,5 and 8 days, and germination process for 5, 10, and 15 days. Fermentation did not significantly change the bioactive components, specifically the toatl phenolic content and proanthocyanidin content of cacao. The total flavonoids content and flavan-3-ol content decreased during fermentation. The antioxidant activity of cacao did not change as measured by ferric-reducing antioxidant power (FRAP) assay and 2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) diammonium salt (ABTS) assay during fermentation. However, the 2,2-diphenyl-1picylhydrazyl (DPPH) radical scavenging activity decreased as fermentation time progressed. Germination did not affect the bioactive components of cacao. The antioxidant activity increased as measured by ABTS; however, it did not change during germination when measured by FRAP and DPPH. The antioxidant f cacao beans varied according to the changes in the bioactive components and these changes were caused by the type of processing used. For purposes of finding polypheolic components specifically for their antioxidant potential as anti-cancer drug, the fresh or unprocessed cacao is the most recommended over the fermented and germinated beans.