Peptides and amino acids generated during cocoa bean fermentation are the most important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated. In this study, we perform a deep investigation of the presence of oligopeptides in unfermented, under fermented, and well-fermented cocoa beans from all of the main producing countries, with the aim to obtain a better definition of cocoa quality and a deeper comprehension of biochemical changes occurring during fermentation. Oligopeptides were determined by UPLC/ESI-MS and 35 low-molecular weight peptides were identified and subjected to semi-quantitative analysis. Results showed that fermented cocoas can be differentiated from unfermented cocoas by their possession of a higher total amount of oligopeptides and a lower ratio of vicilin to 21 kDa cocoa seed albumin peptides. A variability in the peptide pattern was observed also among well-fermented cocoa samples of different geographical origin, suggesting diversified proteolytic activities.

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern / Caligiani, Augusta; Marseglia, Angela; Prandi, Barbara; Palla, Gerardo Giovanni; Sforza, Stefano. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 211(2016), pp. 431-439. [10.1016/j.foodchem.2016.05.072]

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

CALIGIANI, Augusta
;
MARSEGLIA, Angela;PRANDI, Barbara;PALLA, Gerardo Giovanni;SFORZA, Stefano
2016

Abstract

Peptides and amino acids generated during cocoa bean fermentation are the most important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated. In this study, we perform a deep investigation of the presence of oligopeptides in unfermented, under fermented, and well-fermented cocoa beans from all of the main producing countries, with the aim to obtain a better definition of cocoa quality and a deeper comprehension of biochemical changes occurring during fermentation. Oligopeptides were determined by UPLC/ESI-MS and 35 low-molecular weight peptides were identified and subjected to semi-quantitative analysis. Results showed that fermented cocoas can be differentiated from unfermented cocoas by their possession of a higher total amount of oligopeptides and a lower ratio of vicilin to 21 kDa cocoa seed albumin peptides. A variability in the peptide pattern was observed also among well-fermented cocoa samples of different geographical origin, suggesting diversified proteolytic activities.
Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern / Caligiani, Augusta; Marseglia, Angela; Prandi, Barbara; Palla, Gerardo Giovanni; Sforza, Stefano. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 211(2016), pp. 431-439. [10.1016/j.foodchem.2016.05.072]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2809018
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