Abstract

Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.

Highlights

  • One of plantation crops that the product is widely used in industrial world is cocoa bean (Theobroma cacao L.), because it can be processed into various products with high economic value

  • The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting

  • The purpose of the research is to determine the levels of polyphenols and antioxidant activity of cocoa beans after fermentation and roasting with DPPH (2,2-diphenyl-1-picrylhydrazyl) method

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Summary

Introduction

One of plantation crops that the product is widely used in industrial world is cocoa bean (Theobroma cacao L.), because it can be processed into various products with high economic value. Nowadays cocoa products have a lot of attention because it contains a high amount of antioxidant, they even have greater potential than tea and some fruits products that have been known as a source of natural antioxidants(Wilkinson, 1999). Cocoa beans contain phenolic compounds such as: catechin, epicatechin, proanthocyanidin, phenolic acid, tannins and other flavonoids. Of this amount, it turns out that flavanol is found in highest quantities in cocoa beans when compared to other types of flavonoids. Cocoa beans have potential as a natural antioxidant ingredients, which we all know that antioxidant could modulate modulate the immune system, prevention of coronary heart, cancer, and as antibacterial (Othman et al 2007, Weisburger, 2001, Keen et al 2005., Marsaban, 2007, Sartini et al 2011). A high level of antioxidant activity makes cocoa could be developed into a healthy product

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