Benefit of cacao clones CCN-51, ICS-39 and Native cacao (Theobroma cacao L.)
DOI:
https://doi.org/10.51252/raa.v2i1.255Keywords:
scalding, fermentation, inactivation, polyphenolsAbstract
The effect of blanching at 90 °C for 5 min, fermentation and three drying methods (solar drying, drying with hot air flow and exposed to the sun), on the conservation of the total polyphenol content in cocoa beans clones were determined. CCN-51, ICS-39 and Native cacao (Theobroma cacao L.). A DCA with Tukey's tests was applied for the treatments with significant difference for p <0.05. The results show greater conservation of polyphenols in cocoa beans of clone CCN-51 and Native cocoa (Teobroma cacao L.) blanched and dried with hot air flow, these presented 80.6% and 84.4% respectively. Likewise, the lowest degree of conservation of polyphenols was achieved in the cocoa beans of the ICS-39 clone and Native cocoa in the fermentation process with direct sun drying with 43.83% and 45% respectively, quantified by the Folin Ciucalteu method using Genesys spectrophotometer at a wavelength of 700 nm. Blanching and drying with hot air flow showed greater conservation of total polyphenols in Nativo cocoa beans (79.25%) and in CCN-51 (77.33%). It is concluded that the best treatment for the conservation of total phenols is blanching at 95 °C for 5 min, drying in a hot air flow at 55 °C for CCN-5 cocoa beans (11.69 g EAG/100 g) and in ICS-39 cocoa (11.68 g EAG/100 g); and for Native cocoa (7.093 g EAG/100 g) blanched and dried directly in the sun.
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