Effect of fermentation and roasting on the content of biogenic amines in cacao beans
DOI:
https://doi.org/10.19230/jonnpr.2778Keywords:
Roasting, amino oxidases, yeast, traditional fermentation, unfermented beansAbstract
Introduction. Biogenic amines (BA) can be found in foods subject to fermentation, in considerable quantities can cause poisoning to the consumer.
Objective. The aim of this study was to evaluated the effect of fermentation and the roasting on the production-degradation of BA of cocoa seeds.
Methods. In a first phase (P1), under a completely randomized design, the role of fermentation on BA was verified by four treatments, inhibition of yeast growth; inhibition of bacterial growth; traditional fermentation and unfermented seeds. In a second phase (P2), through a repeated measure factorial design 3X2, six treatments were evaluated, product of the combination of two lactic acid bacteria (LAB) (L. plantarum, L. fermentum, L. plantarum + L. fermentum) and two concentrations of starter culture (106 CFU/g, 108 CFU/g) to investigate the effect of exogenous LAB in the production-suppression of BA.
Results. In the P1, the presence of three AB of interest was confirmed, with putrescine being found in greater quantity (37 - 45.2 ìg/g). Histamine and tyramine were found in lower concentrations without effect of fermentation on AB production. The E2 showed an effect of the LAB in the production of putrescine, reaching values up to 41.1 ìg/g when the highest LAB concentration was inoculated during the fermentation. Histamine was reduced in the beans after roasting when L. plantarum was inoculated to 108 CFU/g.
Conclusion. The exogenous LAB do not have a essential role in the production-degradation of AB during the fermentation of cocoa seeds.
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