Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Hue Clotilde, Günata Ziya, Breysse A., Davrieux Fabrice, Boulanger Renaud, Sauvage François-Xavier. 2016. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins. Food Chemistry, 192 : 958-964.

https://doi.org/10.1016/j.foodchem.2015.07.115

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found. Attention was drawn on each fraction, and enabled to point out other phenomenon occurring during fermentation. The migration of some nitrogenous compounds towards the bean shell during fermentation was demonstrated. Acetone treatment of cocoa powder prior to SDS–PAGE led to losses of nitrogenous compounds. This result gives clues on the tanning phenomenon carried out by polyphenols on nitrogenous compounds, phenomenon which increases during fermentation.

Mots-clés Agrovoc : fève de cacao, fermentation, protéolyse, composition chimique, microfiltration, composé organoazoté, acide aminé libre, teneur en azote

Mots-clés géographiques Agrovoc : Équateur, Madagascar, Cameroun, Ghana, Indonésie, République dominicaine, Trinité-et-Tobago

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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