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

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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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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Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and dry Trinitario Cocoa Beans (Theobroma cacao L.): Whole Beans, Peeled Beans and Shells

Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia ◽

10.22209/rt.v42n1a06 ◽

2019 ◽

pp. 38-45 ◽

Cited By ~ 2

Author(s):

Aleida J. Sandoval ◽

◽

José A. Barreiro ◽

Andrea De Sousa ◽

Danny Valera ◽

...

Keyword(s):

Theobroma Cacao ◽

Cocoa Beans ◽

Theobroma Cacao L

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Indication of Xenia Effect on Cocoa (Theobroma cacao L.)

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v27i3.155 ◽

2011 ◽

Vol 27 (3) ◽

Author(s):

Indah Anita-Sari ◽

Agung Wahyu Susilo

Keyword(s):

Theobroma Cacao ◽

Female Parent ◽

Cocoa Bean ◽

Cocoa Beans ◽

Hand Pollination ◽

Pale Colour ◽

Dark Colour ◽

Colour Parameters ◽

Theobroma Cacao L ◽

Bean Weight

Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality. This study was aimed to determine the effect of pollen sources (xenia) on the colour and size characters of fresh cocoa beans (Theobroma cacao L.). This study was done on two stages. The first stage, a treatment of hand pollination of cocoa clones of DR 1, DR 2, DRC 16, KW 264 and ICCRI 03 was applied in this study. There were five treatments of hand pollination: DR 2 x DR 1, DRC 16 x DR 1, DRC 16 X KW 264, DR 1 x DR 2 and ICCRI 03 x DRC 16. Each treatment was repeated four times. Colour parameters of fresh cocoa beans were observed. The second stage consisted of nine hand pollination combinations: TSH 858 x Sulawesi 1, TSH 858 x ICCRI 03, TSH 858 x KW 264, TSH 858 x KW 570, TSH 858 x Sca 6, Sulawesi 1 x TSH 858, Sulawesi 1 x Sca 6, Sulawesi 1 x KW 570 and KW 516 x Sca 6. Each treatment was repeated three times. Size parameters of fresh cocoa pod and beans were observed. The result showed that hybridization using pollen source from bulk cocoa and DR 1 contributed dark colour to fineflavored cocoa. This colour contribution was showed by the increase in the dark fresh percentage of cocoa beans. On the other hand, hybridization using pollen source from fine-flavored cocoa contributed white and pale colour to bulk cocoa. This light colour contribution was showed by the decrease in the percentage of the dark fresh beans. Xenia effect occured on pod weight, pod length, pod girth, bean weight with pulp per pod and bean weight without pulp per pod which was shown by the hybridization with TSH 858 as female parent and weight bean without pulp per pod shown by the hybridization with THS 858 and Sulawesi 1 as female parent. Key word: Xenia, fresh beans colour, fresh beans size, Theobroma cacao L.

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ISOLATION AND PURIFICATION OF LIPASE FROM COCOA BEANS (Theobroma cacao. L.) OF CLONE PBC 159

Indonesian Journal of Chemistry ◽

10.22146/ijc.21654 ◽

2010 ◽

Vol 8 (1) ◽

pp. 104-110 ◽

Cited By ~ 2

Author(s):

Ratna Agung Samsumaharto

Keyword(s):

Molecular Weight ◽

Theobroma Cacao ◽

Specific Activity ◽

Cocoa Beans ◽

Isolation And Purification ◽

Ammonium Sulphate Precipitation ◽

Lipase Enzyme ◽

Sds Page ◽

Activity Yield ◽

Theobroma Cacao L

Lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) was extracted and purified from acetone dry powder of cocoa (Theobroma cacao. L.) of clone PBC 159 extract. The Lipase from AcDP of cocoa beans was used for purification using 40-60 and 60-80% ammonium sulphate precipitation. The resulted indicated 44.73 and 60.51-fold purification with 26.74 and 33.31% recovery lipase activity (yield), respectively. The crude lipase enzyme from both precipitation were eluted, producing a single peak after applying through Sephacryl S-200 chromatography. The purified enzyme had a uniform specific activity throughout the final chromatography peak. The results from SDS-PAGE analysis showed that the molecular weight of the lipase enzyme was in between 45-66 kDa. Keywords: isolation, purification, lipase, cocoa beans

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PEMANFAATAN LIMBAH KULIT ARI BIJI KAKAO (Theobroma cacao L) SEBAGAI SUMBER ANTIBAKTERI Streptococcus mutans. (Utilization of Cocoa Beans Epidermis Waste (Theobroma cacao L) as Antibacterial Streptococcus mutans).

Jurnal Industri Hasil Perkebunan ◽

10.33104/jihp.v12i2.2764 ◽

2017 ◽

Vol 12 (2) ◽

pp. 7-20

Author(s):

Medan Yumas

Keyword(s):

Incubation Period ◽

Streptococcus Mutans ◽

Active Compound ◽

Theobroma Cacao ◽

Antibacterial Properties ◽

Cocoa Bean ◽

Active Components ◽

Cocoa Beans ◽

Active Compounds ◽

Theobroma Cacao L

Epidermis of cocoa beans contain active compounds that are similar to the active compound in the cocoa pod husk. Epidermis of cocoa beans are suspected to contain active compounds such as polyphenols, flavonoids, terpenoids/steroids, condensed or polymerized tannins such as catechins and anthocyanins. The bioactive compounds were known to have antibacterial properties on Streptococcus mutans types. The aim of this research were to produce natural active compounds from cocoa bean husk, which have antibacterial activity against Streptococcus mutans. Stages of the study consisted of powdering process of epidermis cocoa beans, extracting fat from epidermis cocoa beans powder, extracting of the antibacterial active compound, solvent evaporation of active compounds extracts from powdered cocoa beans husk, and testing of active compounds produced by Streptococcus mutans. Results showed that the minimum inhibitory concentration (MIC) of the cocoa bean husk extract againsts Streptococcus mutans on a half-day incubation period was 0.25% with an inhibitory diameter of 7.550 mm. While, a two- days incubation period was 0.25% with an inhibitory diameter of 9,900 mm and was bacteriostatic.Keywords: cocoa beans husk, maceration extraction, methanol, antibacterial, active components, Streptococcus mutans ABSTRAK. Kulit ari biji kakao mengandung senyawa aktif yang tidak berbeda jauh dengan kandungan senyawa aktif yang terdapat pada kulit buah kakao dan biji kakao itu sendiri. Kulit ari biji kakao diduga mengandung senyawa aktif polifenol, flavonoid, terpenoid/steroid, tanin terkondensasi atau terpolimerisasi seperti katekin dan antosianin. Senyawa-senyawa bioaktif tersebut diketahui memiliki sifat antibakteri jenis Streptococcus mutans.Tujuan penelitian ini adalah pemanfaatan kulit ari biji kakao sebagai sumber senyawa aktif yang memiliki aktivitas antibakteri terhadap bakteri Streptococcus mutans. Tahapan penelitian terdiri dari proses pembuatan bubuk kulit ari biji kakao, proses ekstraksi lemak dari bubuk kulit ari biji kakao, proses ekstraksi senyawa aktif antibakteri dari bubuk kulit ari biji kakao, proses penguapan pelarut ekstrak senyawa aktif dari bubuk kulit ari biji kakao, dan proses pengujian senyawa aktif yang dihasilkan terhadap Streptococcus mutans. Hasil penelitian menunjukkan bahwa ekstrak limbah kulit ari biji kakao berpotensi sebagai senyawa aktif antibakteri terhadap Streptococcus mutans. Konsentrasi hambat minimum (KHM) ekstrak kulit ari biji kakao terhadap bakteri Streptococcus mutans pada masa inkubasi satu setengah hari adalah 0,25% dengan diameter hambatan sebesar 7,550 mm dan masa inkubasi dua hari adalah 0,25% dengan diameter hambatan sebesar 9,900 mm dan bersifat bakteriostatik. Kata kunci : kulit ari biji kakao, ekstraksi maserasi, metanol, antibakteri, komponen aktif, Streptococcus mutans

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Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽

10.1016/j.lwt.2021.111629 ◽

2021 ◽

pp. 111629

Author(s):

Fernando Ramos-Escudero ◽

Sandra Casimiro-Gonzales ◽

África Fernández-Prior ◽

Keidy Cancino Chávez ◽

José Gómez-Mendoza ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Total Antioxidant Capacity ◽

Theobroma Cacao ◽

Cocoa Beans ◽

Total Antioxidant ◽

Theobroma Cacao L

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Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

Food Analytical Methods ◽

10.1007/s12161-017-1137-2 ◽

2018 ◽

Vol 11 (5) ◽

pp. 1510-1517 ◽

Cited By ~ 14

Author(s):

Juliana C. Hashimoto ◽

Jéssica C. Lima ◽

Renata M. S. Celeghini ◽

Alessandra B. Nogueira ◽

Priscilla Efraim ◽

...

Keyword(s):

Quality Control ◽

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Theobroma Cacao ◽

Near Infrared ◽

Cocoa Beans ◽

Theobroma Cacao L

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Isolation and Partial Characterization of Alcohol Dehydrogenase From Broad Bean (Vicia faba)

Functional Plant Biology ◽

10.1071/pp9740579 ◽

1974 ◽

Vol 1 (4) ◽

pp. 579 ◽

Cited By ~ 4

Author(s):

S Leblova

Keyword(s):

Thermal Stability ◽

Alcohol Dehydrogenase ◽

Broad Bean ◽

Plant Tissues ◽

Growth Substances ◽

Ph Optimum ◽

Alcohol Dehydrogenase Activity ◽

Km Value ◽

Thermal Stability Of

Alcohol dehydrogenase isolated from broad bean was found to have a Km value of 1.0 × 1.0 -2 M, a pH optimum of 8.7 and a molecular weight of 60 000 � 5000. The enzyme lost 55 % of its activity after being heated at 55�C, and was totally inactivated at 70°C. Thermal stability of the enzyme was not enhanced by NAD+ or ethanol. The substrate specificity of the enzyme is reported. Cysteine and mercaptoethanol activated the enzyme, whilep-chloromercuribenzoate, Cu2+, Hg2+, B4O72- -, Zn2+ and EDTA inhibited it. The influence of ethanol, acetaldehyde and growth substances on alcohol dehydrogenase activity in germinating broad bean seeds and plant tissues was also studied.

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