Bioactive changes in cocoa nibs and chocolate due to fermentation

Abstract

The objective of this work was to evaluate how cocoa beans subjected to different fermentation indexes influence their physicochemical properties, antioxidant activity (DPPH) and the profile of bioactive compounds in nibs and chocolates, besides carrying out a sensory evaluation of chocolates produced. Chocolates with high cocoa content were produced from beans at 50%, 70%, and 90% fermentation indexes. Nibs and chocolates were characterized using high-performance liquid chromatography (HPLC) and mid-infrared spectroscopy (MIR) techniques. The chocolates were subjected to a sensory evaluation using an optimized descriptive profile. Data were subjected to the principal component analysis (PCA) and the Tukey’s test, to establish the difference between means of treatments. Nibs and chocolates produced with cocoa beans at lower fermentation rates showed higher values of epicatechin, catechin, methylxanthines, condensed tannins, and total phenolics. The use of MIR and HPLC in conjunction with PCA makes it possible to distinguish between nibs and chocolates. Chocolates produced with cocoa beans at about 50% fermentation index are a viable alternative, when it comes to producing cocoa derivatives with higher levels of bioactive compounds, without major influences on the characteristics of astringency and bitterness.