Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

EFFECTS OF FERMENTATION INTENSITY ON POLYPHENOLS AND ANTIOXIDANT CAPACITY OF COCOA BEANS (Pages : 66 - 70)

Cocoa beans were fermented for 1 day, 2 days, 3 days up to 6 days. Result showed that, polyphenols content of the fermented beans dropped from 16.11% on day 0 to 6.01% on day 6. The antioxidant capacity also dropped from 96% (IP) on the first day of fermentation to 79% (IP) on the sixth day of fermentation. Epicatechin content of the beans also dropped as fermentation progressed. Mineral content of fermented beans contained 0.006%, 0.014%, 0.14%, 0.29%, 0.01%, 0.002%, 0.005%, 1.95% and 0.04% 0f Ca, Mg, Na, K, Fe, Mn, Zn, N and P respectively. Outcome of this work suggests that, polyphenol is the main phytochemical responsible for antioxidant capacity in cocoa beans. Download