Dados do Trabalho

Título

BIOACTIVE COMPOUNDS IN COCOA PRODUCTS: INFLUENCE OF PROCESSING STEPS

Introdução

Cocoa is an important source of bioactive compounds that provide functional characteristics to the fruit and derived products. To better understand the behavior of these compounds during their production chain, the objective of this study was to determine the main methylxanthines and phenolic compounds in cocoa samples at different processing stages (fermentation, drying, roasting) and products (nibs, chocolates), using the high-performance liquid chromatography technique (HPLC-DAD).

Material e Métodos

quantification was carried out using an external calibration curve of each analytical standard (theobromine, caffeine, (+)-catechin and (-)-epicatechin). The data obtained were subjected to analysis of variance and tukey's test, at a level of 5% of probability.

Resultados e Discussão

Theobromine was identified in all samples, with the majority compound being quantified. The highest concentrations of bioactive compounds were found in fermented cocoa, with 7.1 mg.g-1 of theobromine, 3.62 mg.g-1 of caffeine, 4.18 mg.g-1 of (+)-catechin and 2.97 mg.g-1 of .(-)-epicatechin. Sample concentrations at different processing stages were statistically different (p<0.05). In the same samples, after the drying stage, there was a 26.2% reduction in bioactive content. As well as in the roasting stage with a reduction of 27.89%, these steps are critical in cocoa processing, due to the chemical, physical and microbiological changes that involve the process. Evaluating samples of cocoa nibs and nib residue, it was seen that the concentrations of theobromine and caffeine were the same, a process explained by the diffusion of the compounds out of the cotyledon, making it a material rich in xanthines. Until the final product, the reduction of bioactive compounds was 56.90% for 70% chocolate samples and 75.49% in milk chocolate samples. Indicating that products with a higher concentration of cocoa solids have a higher concentration of bioactive compounds.

Conclusão

Thus, this study provides important insights into the bioactive content of cocoa and derivatives and how processing can influence these compounds. These discoveries have practical applications in the development of cocoa products, aiming to better evaluate the processing steps that involve the cocoa production chain and preserve a high content of bioactive compounds without compromising the sensorial characteristics of the products. And thus, potentially benefiting the health and well-being of consumers.