Effect of fermentation and drying on cocoa polyphenols

Area of Science:

• Food Science
• Nutraceuticals
• Agricultural Science

Background:

• Cocoa seed polyphenols offer health benefits.
• Processing methods like fermentation and drying alter polyphenol content.
• Maintaining high polyphenol levels in processed cocoa is desirable.

Purpose of the Study:

• To investigate the impact of fermentation and natural drying on polyphenol content and antioxidant capacity in cacao Nacional.
• To identify critical processing steps affecting polyphenol degradation.

Main Methods:

• Field investigation of cacao Nacional seeds.
• Fermentation for 6 days with daily sun-drying of samples.
• Analysis of polyphenol content and antioxidant power using Folin-Ciocalteu and FRAP assays.
• Quantification of epicatechin levels.

Main Results:

• A significant reduction in polyphenol content and antioxidant capacity was observed during the first 2 days of fermentation.
• Subsequent fermentation days showed less significant changes.
• Epicatechin, a key catechin, also degraded during processing.
• Fermentation and drying are crucial for flavor but reduce polyphenol content.

Conclusions:

• Fermentation and drying significantly impact cocoa seed polyphenol content and antioxidant power.
• Current processing methods compromise beneficial compounds.
• Scientific review and modification of fermentation, drying, and manufacturing protocols are needed to enhance polyphenol content in cocoa.