Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1339
Title: Effects of pulp preconditioning on total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans
Authors: Afoakwa, E. O.
Kongor, J. E.
Takrama, J. F.
Budu, A. S.
Mensah-Brown, H.
Keywords: Theobroma cacao
Pod storage
Pulp preconditioning
Fermentation
Drying
Total polyphenols
O-diphenols
Anthocyanins
Issue Date: 2013
Publisher: David Publishing
Citation: Journal of Food Science and Engineering, 3, 235-245
Abstract: Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content (total polyphenols and O-diphenols) and anthocyanins content of cocoa beans
URI: https://csirspace.foodresearchgh.site/handle/123456789/1339
ISSN: 2159-5828
Appears in Collections:Food Research Institute

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