Vol. 29 (2019)
Artículos de investigación

Vibrational characterization of functional groups in cocoa beans during roasting with Fourier transform infrared spectroscopy

PDF (Spanish) XML (Spanish)
  • Leydy Ariana Domínguez-Pérez,
  • Laura Mercedes Lagunes-Gálvez ,
  • Juan Barajas-Fernández ,
  • María de los Ángeles Olán-Acosta,
  • Ricardo García-Alamilla ,
  • Pedro García-Alamilla
Leydy Ariana Domínguez-Pérez Universidad Juárez Autónoma de Tabasco

Bio
Laura Mercedes Lagunes-Gálvez
http://orcid.org/0000-0003-0158-6384 (unauthenticated) Universidad Juárez Autónoma de Tabasco

Bio
Juan Barajas-Fernández
http://orcid.org/0000-0001-8010-2629 (unauthenticated) Universidad Juárez Autónoma de Tabasco

Bio
María de los Ángeles Olán-Acosta Universidad Juárez Autónoma de Tabasco

Bio
Ricardo García-Alamilla
http://orcid.org/0000-0002-5081-0736 (unauthenticated) Instituto Tecnológico de Ciudad Madero, Tamps.

Bio
Pedro García-Alamilla
http://orcid.org/0000-0002-5325-1327 (unauthenticated) Universidad Juárez Autónoma de Tabasco

Bio

Published 2019-10-23

Copyright Notice

How to Cite

Vibrational characterization of functional groups in cocoa beans during roasting with Fourier transform infrared spectroscopy. (2019). Acta Universitaria, 29, 1-17. https://doi.org/10.15174/au.2019.2172

Abstract

This work shows the potentiality of Fourier transformed infrared spectroscopy to evaluate the vibrational changes of functional groups during cocoa roasting. Thirty assignments were identified in the regions of vibration, double bond and fingerprint. With the second derivative, more than 50 peaks were identified in the spectrum. Trough the roasting time, changes were recorded in the intensity and not in the signals; however, the influence of the fatty content was shown when the samples were defatted. Changes during the roasting process of cocoa beans occurred in the fingerprint region, identified by signals assigned to the free amino acids, catechins, reducing sugars, and methylxantines identified principally in the second derivative of the spectrum. Infrared spectrum allowed to find structural changes in cocoa to different roasting times.

PDF (Spanish) XML (Spanish)

References

  1. Aprotosoaie, A. C., Luca, S. V., & Miron, A. (2016). Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Comprehensive Reviews in Food Science and Food Safety, 15(1), 73–91. https://doi.org/10.1111/1541-4337.12180
  2. Castorena-García, J., Rojas-López, M., Delgado-Macuil, R., & Robles de la Torre, R. R. (2011). Análisis de pulpa y aceite de aguacate con espectroscopia infrarroja. Conciencia Tecnológica, 42.
  3. Cros, E. (1998). Torréfaction. In J. Pontillon (Ed.), Cacao et chocolat. Production, utilisation, caractéristiques.
  4. da Silva Oliveira, C., Fonseca Maciel, L., Spínola Miranda, M., & da Silva Bispo, E. (2011). Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation. British Food Journal, 113(9), 1094–1102. https://doi.org/10.1108/00070701111174550
  5. de Brito, E. S., Garcia, N. H. P., Gallao, M. I., Cortelazzo, A. L., Fevereiro, P. S., & Braga, M. R. (2001). Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. Journal of the Science of Food and Agriculture, 81(2), 281–288. https://doi.org/Doi 10.1002/1097-0010(20010115)81:2<281::Aid-Jsfa808>3.0.Co;2-B
  6. Edzuan, A. M. F., Majid, N. A. A., & Bong, H. L. (2015). Physical and Chemical Property Changes of Coffee Beans during Roasting. American Journal of Chemistry, 5(3A), 56–60.
  7. https://doi.org/10.5923/c.chemistry.201501.09
  8. Frauendorfer, F., & Schieberle, P. (2008). Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting. Journal of Agricultural and Food Chemistry, 56(21), 10244–10251. https://doi.org/10.1021/jf802098f
  9. Gallignani, M., Torres, M., Ayala, C., & Brunetto, M. (2008). Determinación de cafeína en café mediante espectrometría infrarroja de transformada de Fourier. Rev. Téc. Ing. Univ. Zulia, 31(2), 159–168.
  10. Gorinstein, S., Haruenkit, R., Poovarodom, S., Vearasilp, S., Ruamsuke, P., Namiesnik, J., … Sheng, G. P. (2010). Some analytical assays for the determination of bioactivity of exotic fruits. Phytochemical Analysis, 21(4), 355–362. https://doi.org/10.1002/pca.1207
  11. Hansen, P. E., & Spanget-Larsen, J. (2003). NMR and IR spectroscopy of phenols. In The Chemistry of Phenols (pp. 333–393). Chichester, UK: John Wiley & Sons, Ltd. https://doi.org/10.1002/0470857277.ch5
  12. Hashim, P., Selamat, J., Kharidah, S., & Ali, A. (1998). Changes in Free Amino Acid , Peptide-N , Sugar and P y razine Concentration during Cocoa Fermentation. Journal of Science, Food and Agriculture, 78(4), 535–542. https://doi.org/10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
  13. Hu, Y., Pan, Z. J., Liao, W., Li, J., Gruget, P., Kitts, D. D., & Lu, X. (2016). Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chemistry, 202, 254–261. https://doi.org/10.1016/j.foodchem.2016.01.130
  14. Huang, Y., & Barringer, S. A. (2011). Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). Journal of Food Science, 76(2), C279–C286. https://doi.org/10.1111/j.1750-3841.2010.01984.x
  15. Johnson, I. M., Prakash, H., Prathiba, J., Raghunathan, R., & Malathi, R. (2012). Spectral Analysis of Naturally Occurring Methylxanthines (Theophylline, Theobromine and Caffeine) Binding with DNA. PLoS ONE, 7(12), e50019. https://doi.org/10.1371/journal.pone.0050019
  16. Lehrian, D. W., & Patterson, G. R. (1983). Cocoa fermentation. In Food and Feed Production with Microorganisms (pp. 529 – 575).
  17. Liu, X., Xu, C., Sun, S., Huang, J., Zhang, K., Li, G., … Wang, J. (2012). Discrimination of different genuine Danshen and their extracts by Fourier transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 97, 290–296. https://doi.org/10.1016/j.saa.2012.06.013
  18. Luna, F., Crouzillat, D., Cirou, L., & Bucheli, P. (2002). Chemical Composition and Flavor of Ecuadorian Cocoa Liquor. Journal of Agricultural and Food Chemistry, 50(12), 3527–3532. https://doi.org/10.1021/jf0116597
  19. Movasaghi, Z., Rehman, S., & ur Rehman, D. I. (2008). Fourier Transform Infrared (FTIR) Spectroscopy of Biological Tissues. Applied Spectroscopy Reviews, 43(2), 134–179. https://doi.org/10.1080/05704920701829043
  20. Ng, S., Lasekan, O., Muhammad, K., Sulaiman, R., & Hussain, N. (2014). Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.). Chemistry Central Journal, 8(1), 55. https://doi.org/10.1186/s13065-014-0055-2
  21. NMX-F-615-NORMEX-2004. (2004). Alimentos-determinación de extracto etéreo (método soxhlet) en alimentos-método de prueba. México.
  22. Rivera, W., Velasco, X., & Rincón, C. A. (2013). Evaluación por TGA y FTIR de los cambios de composición producidos por la tostión en granos de café. Revista Colombiana de Fisica, 45(3), 205–208.
  23. Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M., & Mastrocola, D. (2016). Non enzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, 44–52. https://doi.org/10.1016/j.jfoodeng.2015.08.018
  24. Saltini, R., Akkerman, R., & Frosch, S. (2013). Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control, 29(1), 167–187. https://doi.org/10.1016/j.foodcont.2012.05.054
  25. Schulz, H., & Baranska, M. (2007). Identification and quantification of valuable plant substances by IR and Raman spectroscopy. Vibrational Spectroscopy, 43(1), 13–25.
  26. Schwan, R. F., & Wheals, A. E. (2004). The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality. Critical Reviews in Food Science and Nutrition, 44(4), 205–221. https://doi.org/10.1080/10408690490464104
  27. Silverstein, R., Xebster, F., & Kiemle, D. (2005). Spectrometric identification of organic compounds. https://doi.org/10.1016/0022-2860(76)87024-X
  28. Silwar, R. (1988). Quantitative determination of steam-volatile aroma constituents. Cafe Cacao The, 3, 243–250.
  29. Timbie, D. J., Sechrisf, L., & Keeney, P. G. (1978). Application O F High-Pressure Liquid Chromatography T O the Study O F Variables Affecting Theobromine and Caffeine Concentrations in Cocoa Beans. Journal of Food Science, 43, 560–562.
  30. Torres-Moreno, M., Torrescasana, E., Salas-Salvadó, J., & Blanch, C. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chemistry, 166, 125–132. https://doi.org/10.1016/j.foodchem.2014.05.141
  31. Veselá, A., Barros, A. S., Synytsya, A., Delgadillo, I., Copíková, J., & Coimbra, M. A. (2007). Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, 601(1), 77–86. https://doi.org/10.1016/j.aca.2007.08.039
  32. Wollgast, J., & Anklam, E. (2000). Review on polyphenols in Theobroma cacao: Changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International, 33(6), 423–447. https://doi.org/10.1016/S0963-9969(00)00068-5
  33. Wood, G. A. R. (George A. R., & Lass, R. A. (1987). Cocoa. Longman Scientific & Technical.
  34. Zzaman, W., & Yang, T. A. (2013). Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao). Food Sci. Technol. Res, 19(2), 181–186. Retrieved from https://www.jstage.jst.go.jp/article/fstr/19/2/19_181/_pdf