Banca de QUALIFICAÇÃO: LUSIENE LIMA ROCHA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUSIENE LIMA ROCHA
DATE: 17/10/2023
TIME: 14:00
LOCAL: Faculdade de Farmácia Sala 6
TITLE:

Characterization of mono- and polymeric phenolic compounds in cocoa samples

KEY WORDS:

Methylxanthines , Phenolic compounds , Theobroma cacao L. flavonoides

PAGES: 21
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

This study assessed the influence of phenolic compounds present in cocoa on the production of fine cocoa in the southern region of Bahia, Brazil. Eight samples of cocoa blends from seven municipalities in southern Bahia were analyzed. These samples had previously been classified as bitter and astringent in another study. The samples classified as bitter and analyzed were labeled A: Ilhéus; B: Ibirapitanga; C: Aurelino Leal; D: Ilhéus, which were previously characterized sensorially as bitter samples. Meanwhile, samples E: Porto Seguro; F: Uruçuca; G: Ilheus; and H: Ilheus were sensorially characterized as astringent samples.The results showed that there were no significant differences in the amount of gallic acid present in samples from different farms. The cocoa samples significantly differed in the levels of theobromine and caffeine (mg/g). Farms A, B, C, and D presented the highest values of total phenolic compounds, epicatechin, and methylxanthines (caffeine and theobromine), confirming literature findings that highlight epicatechin as the most prevalent monomeric phenol in cocoa and emphasize the role of methylxanthines in bitterness and astringency. The theobromine content was higher in the variety from farm C (Aurelino Leal) and D (Ilhéus). In the analysis of polymeric phenolic compounds, the two main components explained 89.01% of the total variability among the cocoa samples, strongly characterized by monomers and dimers. Chemical assessments can be a strategic tool to assist cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.

COMMITTEE MEMBERS:
Interna - 281877 - ELIETE DA SILVA BISPO
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA