Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

EO Afoakwa, J Quao, FS Takrama, AS Budu, FK Saalia

Investigations were conducted to elucidate changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp preconditioned Ghanaian cocoa beans. A 4x4 factorial experiment was conducted with the principal factors as pod storage and fermentation time, and samples were analyzed using standard analytical methods. Results showed that total polyphenol, o-diphenols and anthocyanin content of beans from the unstored pods were 180.87 mg/g, 24.17 mg/g, and 15.68 mg/kg respectively. Reductions in the concentrations of total polyphenols, o-diphenol and anthocyanin composition of the cocoa beans occurred with increasing pod storage and fermentation time. However, the rates of decreases were more dependent of fermentation time than on pod storage. Both total polyphenol and o-diphenol content reduced only slightly (< 10%) in the beans fermented for 6 days after 7 days …

2012

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