Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation

Detalhes bibliográficos
Autor(a) principal: Valterney Lima Deus
Data de Publicação: 2021
Outros Autores: Eliete da Silva Bispo, Adriana Silva Franca, Maria Beatriz de Abreu Glória
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/51216
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2023-03-24T20:26:52Z2023-03-24T20:26:52Z2021-04971910.1016/j.jfca.2020.10377608891575http://hdl.handle.net/1843/51216CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFermentation is of utmost relevance in cocoa processing. Limited information is available on the impact of fermentation on nitrogenous compounds which are associated with relevant health benefits and aroma quality of chocolate. The objective of this study was to investigate the changes on free amino acids and bioactive amines during cocoa on-farm fermentation. In unfermented cocoa 14 amino acids and five amines were detected, with predominance of glutamic acid, leucine, phenylalanine, serine and spermidine and serotonin, respectively. Fermentation followed its due course, confirmed by total titratable acidity, pH and temperature changes. Amino acids levels varied during fermentation and the final levels were higher compared to the unfermented cocoa. Hydrophobic amino acids were prevalent at the end of fermentation. Total levels of most amines decreased (serotonin disappeared) during fermentation; whereas putrescine remained constant and phenylethylamine increased. Multivariate analysis differentiated three distinct phases for these nitrogenous compounds during fermentation: (i) from 0 to 48 h – high serotonin, tryptamine, and pH; (ii) from 60 to 132 h – high phenylalanine, lysine, leucine, alanine, threonine, phenylethylamine, and acidity; and (iii) 144 h – high glycine, histidine, arginine and phenylethylamine. The possibility of using blends with cocoa from different fermentation times, can lead to fermented cocoa with unique functional and sensory properties.engUniversidade Federal de Minas GeraisUFMGBrasilENG - DEPARTAMENTO DE ENGENHARIA MECÂNICAFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSJournal of Food Composition and AnalysisCiência e Tecnologia de AlimentosCacauFermentaçãoGlutamic acidHydrophobic amino acidsPhenylalaninePhenylethylamineSerotoninTyramineForasteroMultivariate analysisFunctional propertiesUnderstanding amino acids and bioactive amines changes during on-farm cocoa fermentationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0889157520314812Valterney Lima DeusEliete da Silva BispoAdriana Silva FrancaMaria Beatriz de Abreu Glóriaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/51216/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALUnderstanding amino acids and bioactive amines changes during on-farm cocoa fermentation.pdfUnderstanding amino acids and bioactive amines changes during on-farm cocoa fermentation.pdfapplication/pdf2249112https://repositorio.ufmg.br/bitstream/1843/51216/2/Understanding%20amino%20acids%20and%20bioactive%20amines%20changes%20during%20on-farm%20cocoa%20fermentation.pdf02802ee08b6abba6d863c7fbdb51dd50MD521843/512162023-03-24 18:55:49.969oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-03-24T21:55:49Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
title Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
spellingShingle Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
Valterney Lima Deus
Glutamic acid
Hydrophobic amino acids
Phenylalanine
Phenylethylamine
Serotonin
Tyramine
Forastero
Multivariate analysis
Functional properties
Ciência e Tecnologia de Alimentos
Cacau
Fermentação
title_short Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
title_full Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
title_fullStr Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
title_full_unstemmed Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
title_sort Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
author Valterney Lima Deus
author_facet Valterney Lima Deus
Eliete da Silva Bispo
Adriana Silva Franca
Maria Beatriz de Abreu Glória
author_role author
author2 Eliete da Silva Bispo
Adriana Silva Franca
Maria Beatriz de Abreu Glória
author2_role author
author
author
dc.contributor.author.fl_str_mv Valterney Lima Deus
Eliete da Silva Bispo
Adriana Silva Franca
Maria Beatriz de Abreu Glória
dc.subject.por.fl_str_mv Glutamic acid
Hydrophobic amino acids
Phenylalanine
Phenylethylamine
Serotonin
Tyramine
Forastero
Multivariate analysis
Functional properties
topic Glutamic acid
Hydrophobic amino acids
Phenylalanine
Phenylethylamine
Serotonin
Tyramine
Forastero
Multivariate analysis
Functional properties
Ciência e Tecnologia de Alimentos
Cacau
Fermentação
dc.subject.other.pt_BR.fl_str_mv Ciência e Tecnologia de Alimentos
Cacau
Fermentação
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2021
dc.date.issued.fl_str_mv 2021-04
dc.date.accessioned.fl_str_mv 2023-03-24T20:26:52Z
dc.date.available.fl_str_mv 2023-03-24T20:26:52Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/51216
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.jfca.2020.103776
dc.identifier.issn.pt_BR.fl_str_mv 08891575
identifier_str_mv 10.1016/j.jfca.2020.103776
08891575
url http://hdl.handle.net/1843/51216
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Food Composition and Analysis
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv ENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
FAR - DEPARTAMENTO DE ALIMENTOS
FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/51216/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/51216/2/Understanding%20amino%20acids%20and%20bioactive%20amines%20changes%20during%20on-farm%20cocoa%20fermentation.pdf
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repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
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