Changes in functional compounds, antioxidant capacity, sensory profile of paste, in the processing of cocoa beans, from three geographic areas
Natural antioxidant compounds play an important role in human health. This study aimed to determine changes during the processing of cocoa beans, in functional compounds, antioxidant capacity and the sensorial profile of the paste. 97 samples of cocoa pods were collected from Tingo María (TM), 17 from San Alejandro (SA), 21 from Curimana (CU), areas located in Peru. The content of total phenolic bioactive compounds in fresh cocoa beans differed significantly (p ≤ 0.01) between samples from different areas. Sample coded as OC2 showed 8.8 ± 0.1 g EAG / 100 g of grain from the TM area; GCZ9 sample showed 7.0 ± 0.02 g EAG / 100 g of grain from the SA area; CMA4 sample showed 6.1 ± 0.02 g EAG / 100 g grain from the CU area. The multivariate analysis indicated that fresh cocoa beans had the highest antioxidant capacity and were GCZfres (IC50: 63.65 ± 0.81), CM4fres (IC50: 70.06 ± 1.86), and OC2fres (IC50: 81.22 ± 4.46). In also turned out that the GCZ9li cocoa paste sample had the lowest anthocyanin content (28.48 ± 1.88 mg cyanidin-3-glucoside / 1 g sample). Correlation analysis determined that the antioxidant capacity was mainly influenced by the content of phenols and, to a lesser extent, by the content of anthocyanins and reducing sugars. OC2 cocoa paste had a distinctive cocoa flavor, GCZ9 paste showed a strong cocoa flavor, followed by fruity, with marked acidity, and CMA4 paste had a similar flavor but with less intensity than OC2.