Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
