Antioxidant Activity, Total Polyphenols and Methylxanthine Ratio in Four Materials of Theobroma Cacao L. From Tolima, Colombia

2021 ◽  
Author(s):  
Juan Guillermo Borja Fajardo ◽  
Heidi Briggity Tellez Horta ◽  
Giann Carlos Peñaloza Atuesta ◽  
Angelica Piedad Sandoval Aldana ◽  
Jonh Jairo Mendez Arteaga
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Total Polyphenols ◽  
Theobroma Cacao L

A comparative study on antioxidant activity and biochemical profile of exotic cocoa (Theobroma cacao L.) clones

2015 ◽  
Vol 43 (3) ◽  
Author(s):  
M. Senthil Amudhan ◽  
Elain Apshara
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Theobroma Cacao ◽  
Biochemical Profile ◽  
Theobroma Cacao L

Please see the pdf file here: <a href="http://indsocplantationcrops.in/journal.php">http://indsocplantationcrops.in/journal.php</a>#

scholarly journals Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

2018 ◽  
Vol 34 (2) ◽  
pp. 104-112
Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi
Keyword(s):  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Flavor Quality ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
One Step ◽  
Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans 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 mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation 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 amongdifferent cocoa clones.

scholarly journals Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

2017 ◽  
Vol 15 (4) ◽  
pp. 489-496 ◽  
Author(s):  
Erik G. Tovar-Pérez ◽  
Lucia Guerrero-Becerra ◽  
Eugenia Lugo-Cervantes
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Peptide Fractions ◽  
Theobroma Cacao L

scholarly journals Analysis of phenolic content and antioxidant activity of cocoa pod husk (theobroma cacao l.)

2019 ◽  
Vol 1317 ◽  
pp. 012087
Author(s):  
Rachmawaty ◽  
Andi Mu’nisa ◽  
Hasri ◽  
Halifah Pagarra ◽  
Hartati
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Phenolic Content ◽  
Cocoa Pod Husk ◽  
Theobroma Cacao L

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

2015 ◽  
Vol 174 ◽  
pp. 256-262 ◽  
Author(s):  
F. Ioannone ◽  
C.D. Di Mattia ◽  
M. De Gregorio ◽  
M. Sergi ◽  
M. Serafini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Theobroma Cacao L

scholarly journals ISOLATION AND ACTIVITY ANTIOXIDANT TEST OF COCOA POD HUSK ETHYL ASETAT EXTRACTS (Theobroma cacao L)

2019 ◽  
Vol 19 (2) ◽  
pp. 49-53
Author(s):  
Binawati Ginting ◽  
Ilham Maulana ◽  
Nurdin Saidi ◽  
Syarifah Yanti Astryna
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Column Chromatography ◽  
Theobroma Cacao ◽  
Positive Control ◽  
Active Components ◽  
Strong Activity ◽  
Vitamine C ◽  
Cocoa Pod Husk ◽  
Theobroma Cacao L

Isolation and testing of antioxidant activity with1,1-difenil-2-pikril hidrazil (DPPH) from ethyl acetate extract ofcocoa pod husk(Theobroma cacao L) has been carried out.Theobroma cacaoextract (TCE) showed highly strong antioxidant activity with IC50 = 8,75 ppm and vitamine C = 6,07 ppm as positive control. Isolation of the active components of TCE by column chromatography using silica gel absorbent 60 mesh ASTM (Merck 774) and the eluent n-hexane: ethyl acetate (9:1), obtained 7 fraction combined (TCE 1 to TCE 7). There are 6 combined fractions having the potential as antioxidants, namely TCE 2 to TCE 7 with a range of IC50 (6,46 ppm – 91,8 ppm). TCE 2 fraction has a very strong antioxidant activity with IC50 = 6,46 ppm. Separation of TCE 2 fraction on silica column chromatography obtained 4 combined fractions (TCE 2.1 to TCE 2.4). The test results of antioxidant activity showed that TCE 2.4 had very strong activity with IC50 = 42,7 ppm.For the TCE 2.2 fraction, preparative TLC was carried out using eluent n-hexane: ethyl acetate (9.5: 0,5) obtained by TCE 2.2.4 isolate with a melting point of 114-120 °C and was a steroid class.

scholarly journals Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

2021 ◽  
Vol 22 (3) ◽  
Author(s):  
Rahayu Wulan ◽  
Rika Indri Astuti ◽  
Yaya Rukayadi ◽  
Anja Meryandini
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Functional Foods ◽  
Healthy Lifestyle ◽  
Saccharomyces Boulardii ◽  
Genetic Identification ◽  
Pichia Kudriavzevii ◽  
Yeast Strains ◽  
Theobroma Cacao L ◽  
Cocoa Fermentation

Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast can be used as a probiotic candidate with specific functional properties. Research on yeast as a probiotic is still limited (except for Saccharomyces boulardii). Previous research has isolated yeasts from the cocoa fermentation process. This study aimed to evaluate the probiotics properties and antioxidant activity of yeast strains isolated from spontaneous cocoa fermentation in Sukabumi, Indonesia. Previous research has isolated 23 yeast strains from spontaneous cocoa (Theobroma cacao L.) fermentation. Of the 23 yeast strains isolated from cocoa fermentation, 22 strains showed negative hemolysis as an indicator of non-pathogenic properties. Ten yeast strains were able to grow at 37 °C and 41 °C, pH 3, 0.5% bile salts, had autoaggregation ability (63.99-95.33%), and co-aggregation with S. typhimurium ATCC14028 (>80%), as character requirement for probiotic candidates. The genetic identification of the ten yeast strains showed that they were 99% identical to Pichia kudriavzevii. Based on its antioxidant activity, the P. kudriavzevii 2P10 metabolites had the highest percentage of inhibition (68.51%) against DPPH free radicals and resistance to H2O2 oxidative stress up to 3 mM. It can be concluded that P. kudriavzevii 2P10 is a promising probiotic candidate for functional foods and health purposes.

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

2008 ◽  
Vol 106 (3) ◽  
pp. 967-975 ◽  
Author(s):  
Marco Arlorio ◽  
Monica Locatelli ◽  
Fabiano Travaglia ◽  
Jean-Daniel Coïsson ◽  
Erika Del Grosso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Theobroma Cacao L
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