De Taeye Cédric, Eyamo Evina Victor Jos, Caullet Gilles, Niemenak Nicolas, Collin Sonia
Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
Laboratory of Plant Physiology, Department of Biological Sciences, Higher Teacher's Training College, University of Yaounde I , P.O. Box 47, Yaounde, Cameroon.
J Agric Food Chem. 2016 Nov 23;64(46):8876-8885. doi: 10.1021/acs.jafc.6b03892. Epub 2016 Nov 10.
Fresh, ripe cocoa beans from Cameroon (German cocoa/Amelonado group and ICS 40/Trinitario group) were subjected to fermentation-like incubations in acetic acid, lactic acid, or both and to natural fermentation. Two naturally fermented samples from Cuba (UF 654/Trinitario group and C 411/Criollo group) were also investigated. Both cyanidin-3-galactoside and cyanidin-3-arabinoside (found as major anthocyanins in colored beans only) were drastically degraded through fermentation, especially in small beans and in the presence of acetic acid. On the other hand, emergence of a cyanidin-rhamnose isomer was evidenced, even in Criollo beans. In addition to the recently described structures F1 and F2 [m/z = 575 in ESI(-)], three additional polyphenolic structures [F3, F4, and F5; m/z = 557 in ESI(+)] were found after fermentation, the two former ones resulting from epicatechin oxidation. Synthesis of F5 requires an interclass reaction between cyani(di)n and epicatechin, which explains its absence in fermented Criollo beans.
来自喀麦隆的新鲜成熟可可豆（德国可可/阿梅洛纳多品种组和国际可可种质库40号/特立尼达品种组）在乙酸、乳酸或两者中进行类似发酵的培养，并进行自然发酵。还对来自古巴的两个自然发酵样品（UF 654/特立尼达品种组和C 411/克里奥洛品种组）进行了研究。矢车菊素-3-半乳糖苷和矢车菊素-3-阿拉伯糖苷（仅在有色豆子中作为主要花青素被发现）在发酵过程中被大幅降解，尤其是在小豆以及存在乙酸的情况下。另一方面，即使在克里奥洛豆中也证实出现了矢车菊素-鼠李糖苷异构体。除了最近描述的结构F1和F2 [电喷雾电离负离子模式（ESI(-)）下m/z = 575]，发酵后还发现了另外三种多酚结构[F3、F4和F5；电喷雾电离正离子模式（ESI(+)）下m/z = 557]；前两种是表儿茶素氧化的产物；F5的合成需要花青素（二聚体花青素）和表儿茶素之间的跨类反应，这解释了其在发酵克里奥洛豆中不存在 的原因。
