scholarly journals Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2049
Author(s):  
Elodie Jean-Marie ◽  
Didier Bereau ◽  
Jean-Charles Robinson
Keyword(s):  
Metabolic Disorders ◽  
Basic Material ◽  
Cocoa Bean ◽  
Intestinal Metabolism ◽  
Cocoa Beans ◽  
Positive Role ◽  
Culture Area ◽  
Research Activities ◽  
Cultivated Plant ◽  
Theobroma Cacao L

Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.

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 Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.)

Enfoque UTE ◽  
2020 ◽  
Vol 11 (4) ◽  
pp. 48-56
Author(s):  
Eduardo Salazar ◽  
Roxana Valenzuela ◽  
Margarita Aguilar ◽  
Natali Aranda ◽  
Alejandrina Sotelo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Nutrient Content ◽  
Group Behavior ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Good Manufacturing Practices ◽  
Microbial Group ◽  
Mold And Yeast ◽  
Theobroma Cacao L

Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices.

scholarly journals 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)

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.

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

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.

scholarly journals The effectiveness of betel leaf (piper betle Linn) extract gel and cocoa bean (theobroma cacao L) extract gel application against the hardness of enamel surface in vitro

2017 ◽  
Vol 2 (1) ◽  
pp. 29
Author(s):  
Juni J. Nugroho ◽  
Wirna R. Hafsari
Keyword(s):  
Treatment Group ◽  
Surface Hardness ◽  
Negative Control ◽  
Enamel Surface ◽  
Basic Material ◽  
Cocoa Bean ◽  
Piper Betle ◽  
Cocoa Beans ◽  
Before And After

Objective : Nowadays several ways  have been evolved  to increase the hardness of the enamel surface as an effort to prevent caries. One of the alternatives that can be used is application of gel with herbal basic material.Material and Methods : The use of herbal basic material is preferred by people because the side effects are relatively small compared to synthetic drugs. Piper betle and cocoa beans are medicinal plants that is often used by people to inhibit caries. This is because piper betle and cocoa beans contain hardness that may influence the enamel surface. The purpose of this research was to determine the effect of piper betle extract gel and cocoa bean extract gel against the hardness of enamel surface. The samples, maxillary first premolar teeth, which has been extracted and does not have caries, were divided into 3 treatment groups: piper betle extract gel, cocoa bean extract gel, and distilled water as a negative control. Each treatment group consisted of 8 samples. The samples are decoronated in cemento-enamel junction (CEJ) areas and planted on orthoplast blocks with labial surface facing up. Samples were applied in labial enamel surface to 5, 15 and 35 minutes period times. Samples before and after the application in each treatment group were measured using Universal Hardness Tester. Data were collected and analyzed using ANNOVA Repeated test.Results : Showed there were significant differences (p <0.05) of enamel surface hardness before and after the application of cocoa bean extract gel. There were no significant differences (p> 0.05) of enamel surface hardness before and after the application of piper betel extract gel and distilled water.Conclusion : Therefore it can be concluded that cocoa been extract gel is more effective to increase the hardness of email surface. 

scholarly journals 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).

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

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

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

LWT ◽  
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

Intelligent Classification of Cocoa Bean using E-nose

Mekatronika ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 28-35
Author(s):  
Nur Amanda Nazli ◽  
Muhammad Sharfi Najib ◽  
Suhaimi Mohd Daud ◽  
Mujahid Mohammad
Keyword(s):  
Electronic Nose ◽  
Chemical Sensors ◽  
Classification Accuracy ◽  
Electronic Device ◽  
Raw Material ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Microsoft Excel ◽  
Specificity And Sensitivity

Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-Nose) is used to classify the odor of cocoa beans to give the best cocoa bean quality. E-nose is a set of an array of chemical sensors used to sense the gas vapours produced by the cocoa bean and the raw data collected was kept in Microsoft Excel, and the classification took place in Octave. They then underwent normalisation technique to increase classification accuracy, and their features were extracted using mean calculation. The features were classified using CBR, and the similarity value is obtained. The results show that CBR's classification accuracy, specificity and sensitivity are all 100%.

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