2 research outputs found
Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation
No full textCocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoa
beans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones might
also vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those were
Sulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five days
fermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied among
different cocoa clones
The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra
No full textCoffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research was to explain the effect of roasting temperature and the area of region of coffee. Coffee beans were obtained from three regions, which are Solok, Situjuh and Pasaman, West Sumatra. Coffee beans were roasted with three temperatures, 191-200oC (light), 201-210oC (medium), and 211-220oC (dark) for ±20 min, and other factors were considered as constant. Next, the coffee beans were analyzed for air content, color, flavonoids, total phenols and antioxidant activity. Results of the research analysis used SPSS. The results of the research showed that during the roasting process, coffee beans experienced a decrease in the attributes of color, water content, total phenols, total flavonoids and antioxidant activity. Overall, coffee beans at the light roast level had high attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the highest in Solok coffee bean samples were antioxidant activity 27.45 ± 13.37 % and flavonoids 6.93 ± 0.33 mgEQ/g, the highest in Situjuh were total phenols 85.57 ± 3.84 mg GAE/ g and water content 3.17 ± 0.21 %, and the highest in Pasaman was color 24.49 ± 1.32 (L). Meanwhile, coffee beans at the dark roasting level had low attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the lowest in Solok coffee bean samples were water content 1.44 ± 0.48 % and color 16.08 ± 0.19 (L), the lowest in Situjuh were antioxidant activity 14.82 ± 1.15 % and total flavonoids 4.47 ± 0.36 mgEQ/g, and the lowest in Pasaman was total phenol 50.35 ± 4.63 mg GAE/ g.</p
