Antioxidant and Sensory Evaluation of Cocoa (Theobroma cacao L.) Tea Formulated with Cocoa Bean Hull of Different Origins

A targeted metabolomics LC-ESI-QqQ-MS/MS application for the determination of cocoa shell based on 15 non-polar key metabolites was developed, validated according to recognized guidelines, and used to predict the cocoa shell content in various cocoa products. For the cocoa shell prediction, different PLSR models based on different cocoa shell calibration series were developed and their suitability and prediction quality were compared. By analysing samples from different origins and harvest years with known shell content, the prediction model could be confirmed. The predicted shell content could be verified with a deviation of about 1% cocoa shell. The presented method demonstrates the suitability of the targeted application of metabolomic profiling for the determination of cocoa shell and its applicability in routine analysis is discussed.

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Tissue culture of cocoa bean (Theobroma cacao L.): Incorporation of fatty acids into lipids of cultured cells

Lipids ◽

10.1007/bf02534577 ◽

1982 ◽

Vol 17 (12) ◽

pp. 848-852 ◽

Cited By ~ 9

Author(s):

C. H. Tsai ◽

J. E. Kinsella

Keyword(s):

Fatty Acids ◽

Tissue Culture ◽

Theobroma Cacao ◽

Cultured Cells ◽

Cocoa Bean ◽

Theobroma Cacao L

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Tissue culture of cocoa bean (Theobroma cacao L.): changes in lipids during maturation of beans and growth of cells and calli in culture

Lipids ◽

10.1007/bf02534902 ◽

1981 ◽

Vol 16 (8) ◽

pp. 577-582 ◽

Cited By ~ 8

Author(s):

C. H. Tsai ◽

J. E. Kinsella

Keyword(s):

Tissue Culture ◽

Theobroma Cacao ◽

Cocoa Bean ◽

Theobroma Cacao L

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PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v2i1.211 ◽

2019 ◽

pp. 44-50 ◽

Cited By ~ 3

Author(s):

Jumriah Langkong ◽

Meta Mahendradatta ◽

Mulyati M Tahir ◽

Nurlaila Abdullah ◽

Marina Reski

Keyword(s):

Moisture Content ◽

Protein Content ◽

Theobroma Cacao ◽

Animal Feed ◽

Economic Value ◽

Fat Content ◽

Ash Content ◽

Cocoa Bean ◽

Theobroma Cacao L ◽

Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

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PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

Indonesian Journal of Chemistry ◽

10.22146/ijc.21604 ◽

2010 ◽

Vol 8 (3) ◽

pp. 448-453

Author(s):

Ratna Agung Samsumaharto

Keyword(s):

Theobroma Cacao ◽

Cocoa Bean ◽

Cocoa Beans ◽

Ph Optimum ◽

Nitrobenzoic Acid ◽

Lipase Enzyme ◽

Wide Range ◽

Km Value ◽

Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid). Keywords: characterization, lipase, cocoa beans

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Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v34i2.319 ◽

2018 ◽

Vol 34 (2) ◽

pp. 104-112

Author(s):

Muhammad Isa Dwijatmoko ◽

Budi Nurtama ◽

Nancy Dewi Yuliana ◽

Misnawi Misnawi

Keyword(s):

Theobroma Cacao ◽

Antioxidant Property ◽

Cocoa Bean ◽

Flavor Quality ◽

Cocoa Beans ◽

Total Polyphenols ◽

One Step ◽

Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

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Bean Quality Traits and Sensory Evaluation of Wild Guianan Cocoa Populations (Theobroma cacao L.)

Genetic Resources and Crop Evolution ◽

10.1007/s10722-003-6117-2 ◽

2005 ◽

Vol 52 (7) ◽

pp. 911-917 ◽

Cited By ~ 6

Author(s):

S. Assemat ◽

Ph. Lachenaud ◽

F. Ribeyre ◽

F. Davrieux ◽

J.-L. Pradon ◽

...

Keyword(s):

Sensory Evaluation ◽

Theobroma Cacao ◽

Quality Traits ◽

Theobroma Cacao L

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KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008)

Jurnal Industri Hasil Perkebunan ◽

10.33104/jihp.v12i1.2757 ◽

2017 ◽

Vol 12 (1) ◽

pp. 34-42

Author(s):

Melia Ariyanti

Keyword(s):

Theobroma Cacao ◽

Raw Materials ◽

Research Result ◽

Cocoa Bean ◽

Cocoa Beans ◽

Quality Requirements ◽

Cocoa Bean Fermentation ◽

Fermentation Quality ◽

Materials Used ◽

Theobroma Cacao L

The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.

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