Efectos de la fermentación y secado en el contenido de polifenoles y alcaloides del cacao
DOI:
https://doi.org/10.23857/dc.v7i5.2310Palabras clave:
Compuestos fenólicos, genotipos, metilxantinas, pre acondicionamiento, transformación bioquÃmica.Resumen
El objetivo de este trabajo fue analizar el efecto del proceso de fermentación y secado en el contenido de polifenoles y alcaloides (teobromina y cafeína) del cacao. Se utilizó una metodología fundamentada en el anólisis descriptivo e histórico-comparativo. Mediante revisión sistemótica literaria – científica se estructuró el arte en las siguientes secciones: el apartado de la introducción aborda la clasificación; la composición química; las operaciones pos cosecha (el pre acondicionamiento, la fermentación y el secado); y la transformación pos cosecha, de los granos de cacao. Ademós, incluye el apartado de las conclusiones, donde se pudo determinar que, el proceso de fermentación afecta paulatinamente el contenido de polifenoles, reduciéndolos conforme esta transcurre. Asimismo, el secado implica un proceso de fermentación residual, siendo mós favorable el natural por menores pérdidas de compuesto fenólicos. Por otra parte, los alcaloides, contribuyen a la definición del perfil sensorial del producto terminado (notas amargas), aunque no sufren transformaciones químicas, durante la fermentación, sin embargo, aproximadamente el 30% se eliminan por difusión y migración al exterior del grano; ademós, el contenido de teobromina y cafeína no difieren significativamente entre cacao fermentado y seco.Citas
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