EFFECT OF COCOA PROCESSING ON TOTAL PHENOLIC CONTENTS IN COCOA BEANS AND ITS FREE RADICAL SCAVENGING CAPABILITY
Authors: Samuel Yap K. C. & Arief Huzaimi, M.Y.
Journal Issue: Malaysian Cocoa Journal, Volume 13(1)/2021
Keywords: Cocoa; free radicals scavenging; Total Phenolic Contents
Published On: 1/11/2021
Abstract
The polyphenols in cocoa beans are stored in the pigment cells of the cotyledons. Cocoa polyphenols diffuse from their storage cells during fermentation. Cocoa beans drying is to dry cocoa beans to its moisture contents not more than 7.5% and to stop fermentation processes. Roasting of cocoa beans involve reactions among the cocoa flavour precursors, that are readily available from the fermentation and drying processes; which is essential to develop further the chocolate flavour. This paper is to report the effect of the cocoa processing chains on the extractable Total Phenolic Contents in cocoa and their capability to scavenge free radicals from a 0.06mM 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay.