Estudio de la variación en los contenidos de polifenoles y alcaloides en almendras de cacao por efecto de los procesos de fermentación y tostado

The present study had as objectives to determine the variation of the contents of anthocyanins, total polyphenols, tannins, no tannins, caffeine and theobromine, on cocoa seeds as effect of fermentation and roasting of cocoa beans; and to study the ratio theobromine/caffeine as a parameter to differentiate fine cocoas from bulk cocoas. Genotypes o f fine cocoas (EET-62 and EET-103) and bulk cocoas (CCN-51, EET-400 and ICS-95) were used. Samples of dry seeds, no roasted, from each day of fermentation were analyzed (from 0 to 5 days for fine cocoas and from 0 to 6 days for bulk cocoas, and also after a roasting process (T21°C x 18 min. for fine cocoas and 145°C x 30 min. for bulk cocoas), as cocoa liquor.