Published

2015-01-01

Efecto del Tostado Sobre los Metabolitos Secundarios y la Actividad Antioxidante de Clones de Cacao Colombiano

Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones

Keywords:

Compuestos fenólicos, alcaloides, capacidad atrapadora de radicales libres, ORAC. (es)
Phenolic Compounds, alkaloids, free-radical scavenging activity, ORAC. (en)

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Authors

  • Sandra Zapata Bustamante Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias - Escuela de Química
  • Angélica Tamayo Tenorio Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias - Escuela de Química
  • Benjamín Alberto Rojano Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias - Escuela de Química
El tostado es una de las operaciones tecnológicas más importantes en el procesamiento de los granos de cacao; este proceso conduce a la formación de los productos de la reacción de Maillard (RM) los cuales son cruciales para el desarrollo de la calidad organoléptica de los granos de cacao y sus productos asociados. En el presente estudio se evaluó el efecto del tostado sobre el contenido de metabolitos secundarios y la actividad antioxidante en cinco clones de cacao cultivados en Colombia. En los extractos metanólicos de los diferentes clones de cacao se determinó el contenido de fenoles totales, taninos condensados, antocianinas totales, catequina y epicatequina, teobromina y cafeína. Además, se determinó la actividad antioxidante por medio de la actividad atrapadora del radical ABTS•+, el método ORAC y la capacidad atrapadora de radicales superóxido. En conclusión, el efecto del tostado en los clones de cacao no tuvo un comportamiento uniforme sobre los cambios en los contenidos de los diversos metabolitos secundarios y la actividad antioxidante.
Roasting is one of the most important technological operations in the processing of cocoa beans; this process leads to the formation of products of the Maillard reaction (RM), which are crucial for the development of organoleptic quality of cocoa beans and its associated products. The aim of this study was to evaluate the effect of roasting on the content of secondary metabolites and antioxidant activity in five Colombian cocoa clones, by different methodologies. The methanolic extracts of the cocoa beans were analyzed for total phenols content, condensed tannins, total antiocianins, catechin and epicatechin, theobromine and caffeine. The antioxidant activity was determined by ABTS assay, ORAC method and superoxide radical scavenging method. The effect of roasting on cocoa clones did not have an unspecified behavior. In conclusion, the effect of roasting of cacao clones was not uniform on the various contents of secondary metabolites and antioxidant activity.

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