Rocha Sabrina Oriana de Souza Begot da, Vilhena Maria do Perpétuo Socorro Progene, de Souza Jesus Nazareno Silva, Balcázar-Zumaeta César R, Castro-Alayo Efraín M, Pajuelo-Muñoz Alexa J, da Silva Braian Saimon Frota, Trindade Maria José de Souza, Chagas-Junior Gilson C A, Ferreira Nelson Rosa
Laboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.
Food Science and Technology (CTA), Federal Rural University of Amazonia (UFRA), Belém 66077-830, Pará, Brazil.
Foods. 2025 Apr 17;14(8):1391. doi: 10.3390/foods14081391.
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans ( L.), a characteristic product of some producers in the Amazon region. The analysis included ash content, moisture content, pH, titratable acidity, proteins, lipids, flavonoids, antioxidant activities (DPPH, ABTS, and FRAP), and mineral composition. Four types of fermentation boxes were assessed: a projected hexagonal box (PHB), square box (SB), basket (HP), and local square box (LSB). Statistical analyses included ANOVA, Tukey's test, and Fisher's LSD test to compare mean differences, while Principal Component Analysis (PCA) identified key contributors, including potassium and magnesium. Spearman correlation analysis revealed significant relationships between soil and almond nutrient profiles. The HP bed exhibited superior phenolic concentration, antioxidant activity, centesimal composition, and potassium and magnesium content. Despite its shorter fermentation period, the LSB bed met quality standards, while the PHB and SB showed intermediate results. Mineral analysis confirmed no toxicological risks, suggesting the beans are safe and enriched with floodplain minerals. These findings emphasize the importance of fermentation methods in determining cocoa bean quality and provide a framework for optimizing processes to enhance their nutritional and functional properties.
本研究评估了不同发酵箱对亚马逊地区一些生产商的特色产品——低地干可可豆（L.）营养和抗氧化成分的影响。分析内容包括灰分含量、水分含量、pH值、可滴定酸度、蛋白质、脂质、黄酮类化合物、抗氧化活性（DPPH、ABTS和FRAP）以及矿物质组成。评估了四种类型的发酵箱：投影六边形箱（PHB）、方形箱（SB）、篮子（HP）和当地方形箱（LSB）。统计分析包括方差分析、Tukey检验和Fisher最小显著差异检验以比较均值差异，而主成分分析（PCA）确定了关键因素，包括钾和镁。Spearman相关性分析揭示了土壤与杏仁营养成分之间的显著关系。HP床表现出优异的酚类浓度、抗氧化活性、百分组成以及钾和镁含量。尽管LSB床的发酵期较短，但仍符合质量标准，而PHB和SB则呈现中间结果。矿物质分析证实不存在毒理学风险，表明这些可可豆安全且富含河漫滩矿物质。这些发现强调了发酵方法在确定可可豆品质方面的重要性，并为优化工艺以增强其营养和功能特性提供了框架。
