scholarly journals Characterization of chemical and volatile compounds in cocoa beans (Theobroma cacao) from highland and lowland areas of Bantaeng, South Sulawesi

2020 ◽  
pp. 94-103
Author(s):  
Norman Hanif ◽  
Jumriah Langkong ◽  
Adiansyah Syarifuddin
Keyword(s):  
Theobroma Cacao ◽  
Fatty Acid Content ◽  
Ash Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Scientific Journals ◽  
Hexadecanoic Acid ◽  
Cocoa Beans ◽  
South Sulawesi ◽  
Volatile Profiles

Volatile profiles of cocoa from highlands and lowlands have not been reported in scientific journals. Therefore, this study aims to determinethe volatile profiles of cocoa beans from highland and lowland regions. Cocoa beans were extracted using Maceration method and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The results of this study indicate that the highest free fatty acid content (FFA) of 7.18% was obtained in sample from the highland with 3 days of fermentation (A1B1), the highest water content (4.29%) was obtained incocoa beans sample from lowland with 5 days of fermentation (A1B2), the highest ash content (4.28%) was obtained in cocoa beans sample from lowland with 3 days of fermentation (A2B1), the highest protein content (13.32%)was obtained in sample from the highland with 5 days of fermentation (A1B2), and the highest fat content(49.85%)was obtained incocoa beans sample from lowland with 3 days offermentation. Another differentiating characteristic between cocoa beans from lowland and highland was the occurrenceofn-Hexadecanoic acid and 3,7-dimethyl-3,7-dihydro-1h-purine-2,6-dione- in samples from lowland.

scholarly journals Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1166
Author(s):  
Veronica Lolli ◽  
Animesh Acharjee ◽  
Donato Angelino ◽  
Michele Tassotti ◽  
Daniele Del Rio ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Multivariate Statistical ◽  
Espresso Coffee ◽  
Volatile Profiles ◽  
Few Data ◽  
Selection Of

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

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

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

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

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.

scholarly journals CHARACTERIZATION OF SACCHARIDE SUGAR IN CORN SEED (Zea Mays Saccharata) BY USING GAS CHROMATOGRAPHY MASS SPECTROMETRY METHOD

2017 ◽  
Vol 7 (1) ◽  
pp. 70-76
Author(s):  
Andi Muhamad Iqbal Akbar Asfar
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Molecular Formula ◽  
Chromatography Mass Spectrometry ◽  
Trimethyl Benzene

This study characterizes the saccharide sugar contained in whole sweet corn seeds by extracting using Ultrasound Assisted Solvent Extraction for 60 minutes with 24 kHz frequency using ethanol solvent with concentrations of 70%, 75%, 80%, and 85%. The concentrated extract was then characterized by using Gas Chromatography Mass Spectrometry (GCMS) method. Sample test conducted were tested to odor, color and shelf life of extract and determination of water content, ash content, and characterization of saccharide sugar from GCMS test. The odor and color test results show that the extract had a distinctive smell of sweet corn, yellow, and had the ability to store good extract in the condition of the room. The water content of each sample ranged from 3% - 9% with the lowest water content was in 85% concentration sample which was 3.62%, while the ash content ranged from 1.5% with the highest ash content which was in 85% concentration sample which was 1.59%. The results of characterization were identified by 3 compounds having the highest percentage of 2-Furaldehyde, Hexamethyl Cyclotriloxane, and 1,2,4-Trimethyl Benzene with the percentage of 26,94%, 9,95% and 13,82% respectively. 2-Furaldehyde includes heterocyclic aldehyde group sugars, whereas Hexamethyl Cyclotriloxane and 1,2,4-Trimethyl Benzene belong to the class of organosilicon and aromatic hydrocarbons. 2-Furaldehyde or Furfural serves as a tongue nerve stimulator and has great potential to be developed as an important non-petroleum-based chemical raw material. The GCMS results provide information that the obtained 2-Furaldehyde has a molecular formula C5H4O2 or C4H3OCHO which is a monosaccharide group which is aldose with the number of C atoms classified as pentose. The retention time was 3.062 minutes with a mass peak of 300 m/z with molecular weight was 96 g/mol.

scholarly journals Characterization of Bioactive Sesquiterpenes, Organic Acids and Their Derivatives from the Leaves of Psidium guajava Linn

2014 ◽  
pp. 456-467
Author(s):  
Okenwa U. Igwe ◽  
T. Abii
Keyword(s):  
Mass Spectrometry ◽  
Methyl Ester ◽  
Octadecenoic Acid ◽  
Acid Methyl Ester ◽  
Psidium Guajava ◽  
Gas Chromatography Mass Spectrometry ◽  
Hexadecanoic Acid ◽  
Acid Methyl ◽  
Phytochemical Compounds

The isopropanolic extract of the leaves of Psidium guajava Linn was analyzed by Gas chromatography-mass spectrometry (GC-MS). Fourteen different phytochemical compounds have been characterized, including 1, 3, 3-trimethyl-2-oxabicyclo [2.2.2] octane, (2.06%), 4, 11, 11-trimethyl-bicyclo [7.2.0] undec-4-ene (6.26%), (E,E,E)-2, 6, 6, 9-tetramethyl-1, 4, 8-cycloundecatriene (1.05%), eudesma-4(14),11-diene (5.07%), guaia-1(10), 11-diene (4.63%), 3, 7, 11-trimethyl-1,6,10-dodecatriene-3-ol(4.01%), 1,3-dimethyl-8-(1-methylethyl)-tricyclo [4.4.0.0(2,7)] dec-3-ene (1.66%), 1, 1, 4, 7-tetramethyl-decahydro-1H-cycloprop[e] azulen-4-ol (11.00%), hexadecanoic acid methyl ester (1.53%), 4, 4, 8-trimethyltricyclo [6.3.1.0(1,5)] dodecane-2, 9-diol (2.78%), L-(+)-ascorbic acid 2,6-dihexadecanoate (20.43%), 7-octadecenoic acid methyl ester (3.81%), 3, 7, 11, 15-tetramethyl-2-hexadecen-1-ol (2.24%) and 9-octadecenoic acid (33.47%). The presence of these bioactive compounds in the leaves of Psidium guajava Linn could be the reason behind its use for the treatment of diseases and infections in herbal medicine in Nigeria.  

scholarly journals Chemical Characterization of Metabolites from the Husk of Theobroma cacao by GC-MS in Cuba

2018 ◽  
Vol 6 (2) ◽  
pp. 39
Author(s):  
Danae Perez ◽  
José González ◽  
Enrique Gómez ◽  
Julio Perez ◽  
José L. Rodríguez ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Compounds ◽  
Theobroma Cacao ◽  
Chemical Characterization ◽  
Ethanolic Extract ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Phytochemical Screening

n ethanolic extract at 90% made by Soxhlet was analyzed using a Shimadzu spectrometer coupled to gas chromatography (GCMS-QP2010 Ultra) after derivatization with BSTFA from the husk of Theobroma cacao. The drug powdered was evaluated through a phytochemical screening to get information about the chemical components present in the sample. Ethereal, ethanolic and aqueous extract were analyzed by the same GCMS technique. Gas Chromatography Mass Spectrometry (GC-MS) analysis revealed the presence of 74 metabolites from this husk. According to NIST21 and NIST107 Libraries Databases some of the phyto-compounds screened were Caffeine, Theobromine, Catechine, Uridine, Stigmasterol, Cholesterol and Androstane-11,17-dione,3-[(trimethylsilyl)oxy]-,17-[O-(phenyl methyl)oxime]. Phytochemical screening revealed the possible presence of fats, alkaloids, triterpenes and steroids, catechins, reductants sugars, saponins, phenolic compounds, aminoacids or amines, quinones, anthocyanidins, flavonoids and bitter or astringent principles.

scholarly journals Exploration of Antibacterial Compounds from the Commiphora myrrha Through GC-MS and Their Evaluation Against the Bacteria Isolated from Corvus splendens

2020 ◽  
pp. 31-38
Keyword(s):  
Plant Extracts ◽  
Pathogenic Bacteria ◽  
Severe Infection ◽  
Antibacterial Activities ◽  
Luria Bertani ◽  
Gas Chromatography Mass Spectrometry ◽  
Antimicrobial Compound ◽  
Hexadecanoic Acid ◽  
House Crow

The Corvus splendens (Indian house crow) normally fed on the garbage therefore, they have many pathogenic bacteria, which can infect the human and cause severe infection in human irrespective to the gender, age and region. The bacteria samples were isolated from the faeces, blood lever, and intestines of the crows in Luria-Bertani (LB) agar plates. The culture plates were incubated at 37°C until the colonies were appeared. The colonies were identified morphologically and through molecular marker using 16S-rDNA. The Commiphora myrrha plant extract was used to determine the antibacterial activities against the pathogenic bacteria isolated from crows. The plant was crushed with 70% methanol and filtered. The filtrates were dried and dissolved in 100% methanol. Antibacterial activities of plant extracts were determined against the pathogenic bacteria isolated from crows. The results showed that the plant extracts were very effective against the pathogenic bacteria and showed 100% antibacterial activities. The plants extracts were analyzed for the characterization of different antimicrobial compound through gas chromatography mass spectrometry (GC-MS). The undecane, tetrasiloxane, hexadecanoic acid, heptasiloxane, benzocyclohepten and many other compounds. The antibacterial activities of the plant extracts were might be because of their compound which had been reported previously as well as an antimicrobial compound.

Sign in / Sign up

Export Citation Format

Share Document