Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

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dc.creatorCasanoves, Fernando
dc.creatory otros investigadores más
dc.date2023-11-16T18:01:44Z
dc.date2023-11-16T18:01:44Z
dc.date2023-11-16
dc.date.accessioned2026-06-09T02:21:29Z
dc.descriptionCocoa bean quality depends mainly on genetic material, edaphoclimatic factors and postharvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g􀀀1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p < 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g􀀀1), flavonoids (3.30 mg g􀀀1) and DPPH reducing capacity (325.55 mol g􀀀1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds.
dc.format13 páginas
dc.formatapplication/pdf
dc.identifierhttps://repositorio.catie.ac.cr/handle/11554/12387
dc.identifieropenAccess
dc.identifier.urihttp://hdl.handle.net/123456789/6327
dc.languageen
dc.publisherMDPI
dc.relationFermentation
dc.relationhttps://doi.org/10.3390/fermentation9110982
dc.subjectTheobroma cacao||Theobroma cacao||Theobroma cacao||Theobroma cacao
dc.subjectCompuestos fenólicos||phenolic compounds||composto fenólico||composé phénolique
dc.subjectAntioxidantes||antioxidants||antioxidante||antioxydant
dc.subjectFermentación||fermentation||fermentação||fermentation
dc.subjectColombia||Colombia||Colômbia||Colombie
dc.subjectAntioxidant activity
dc.subjectSede Central
dc.subjectODS 15 - Vida de ecosistemas terrestres
dc.titleInfluence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
dc.typeArtículo

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