Artículos de revistas
1h Nmr, A Rapid Method To Monitor Organic Acids During Cupuassu (theobroma Grandiflorum Spreng) Processing
Registro en:
Journal Of Agricultural And Food Chemistry. , v. 54, n. 12, p. 4102 - 4106, 2006.
218561
10.1021/jf0525176
2-s2.0-33745738126
Autor
Figueiredo I.M.
Pereira N.R.
Efraim P.
Garcia N.H.P.
Rodrigues N.R.
Marsaioli Jr. A.
Marsaioli A.J.
Institución
Resumen
The development of an analytical method using 1H nuclear magnetic resonance (1H NMR) spectrometry to monitor cupuassu (Theobroma grandiflorum Spreng) bean fermentation, drying, and roasting processes is reported. The analysis of organic acids and alcohols of crude water extracts of cupuassu ground kernels were monitored by HPLC and 1H NMR spectroscopy. The residual protein signals caused deleterious effects on acid and alcohol quantifications. Therefore, the analytical procedures were optimized by sample cleanup and water suppression pulse sequences in order to obtain compatible data using HPLC and 1H NMR. The quantification of lactic acid, acetic acid, and 2,3-butanediol by NMR is 5- to 10-fold faster than by HPLC, with the advantage of providing the identification of several chemical species in a single experiment. Application of these analytical conditions to some cupuassu samples revealed that this methodology can be applied to the quality profiles of fermentation and roasting processes. © 2006 American Chemical Society. 54 12 4102 4106 Augusto, F., Marsaioli Jr., A., Pereira, N.R., Oliveira, A.M., Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography (2004) J. Chromatogr. A, 1025, pp. 115-124 Cavalcante, P.B., (1976) Frutas Comestíveis Da Amazônia, , INPA: Belém, Brazil Nazare, R.F.R., Cocoa and chocolate substitute production from seeds by fermentating, washing, roasting, shelling, milling, etc. Patent BR9003739-A (to Empresa Brasileira de Agropecuária - EMBRAPA)Oliveira, S.D., Franca, A.S., Mendonça, J.C.F., Composition of green and roasted coffees of different cup qualities (2004) LWT-Food Sci. Technol., 38, pp. 709-715 Coll, F.V., Bonvehi, J.S., Parameters affecting the quality of processed cocoa powder: Acidity fraction (1997) Z. Lebensm.-Unters.-Forsch. A, 204, pp. 287-292 McCarthy, J., Laloi, M., Alvarez, M., Rousseau, G., Bucheli, P., Developmental variation of sugars, carboxylic acids, purine alkaloids, fatty acids, and endoproteinase activity during maturation of Theobroma cacao L. seeds (2001) J. Agric. Food Chem., 49, pp. 5046-5051 Pereira, N.R., Marsaioli Jr., A., Application of microwave in the roasting process of cupuassu kernels (2003) Proceedings of the 9th International Conference on Microwave and High Frequency Heating, pp. 361-364. , Binner, J., Ed. Loughborough University, U.K Holm, C.S., Aston, J.W., Douglas, K., The effects of the organic acids in cocoa on the flavour of chocolate (1993) J. Sci. Food Agric., 61, pp. 65-71 Beckett, S.T., (1988) Fabricación Y Utilización Industrial del Chocolate, 1st Ed., , Zaragoza: Acribia Jinap, S., Dimick, P.S., Acidic characteristics of fermented and dried cocoa beans from different countries of origin (1990) J. Sci. Food Agric., 55 (2), pp. 547-550 Holm, C.S., Aston, J.W., Douglas, K., (1993) J. Sci. Food Agric., 6111, pp. 65-71 Neves, A.R., Ramos, A., Santos, H., (2001) Magnetic Resonance in Food Science, A View to the Future, pp. 75-81. , Webb, G. A., Belton, P. S., Gil, A. M., Delgadillo, I., Eds. The Royal Society of Chemistry: Cambridge Spraul, M., Nicholson, J.N., Holmes, E., Sharman, M., Dennis, M.J., Roma, P., Delgadillo, I., Belton, P.S., Application of chemometrics to the 1H NMR spectra of apple juices: Discrimination between apple varieties (1998) Food Chem., 61, pp. 207-213 Everett, J.R., Holmes, E., Nicholson, J.K., Lindon, J.C., Metabonomics: Metabolic processes studied by NMR spectroscopy of biofluids (2000) Concepts Magn. Reson., 12, pp. 289-320 Tomlins, K.I., Baker, D.M., McDowell, I.J., HPLC method for the analyses of organic acid, sugars and alcohol in extracts of fermenting cocoa beans (2003) Chromatographia, 29, pp. 557-561 Lopes, A.S., Pezoa-García, N.H., Vasconcelos, M.A.M., Avaliação das condições de Torraçã o após a fermentação de amêndoas de cupuaçu (Thebroma grandiflorum Schum) e Cacau (Theobroma Cacao L.) (2003) Braz. J. Food Technol., 6 (2), pp. 309-316 Gray, G., PRESAT Pulse Sequence Provided by VARIAN, Palo Alto, 1991, with the INOVA 500 Software (Version 4.1 Vnmr) Van, Q.N., Chmurny, G.N., Veenstra, T.D., The depletion of protein signals in metabonomics analysis with the WET-CPMG pulse sequence (2003) Biochem. Biophys. Res. Comm., 301, pp. 952-959 http://www.protasis.com/Support/Catalog_2005_Lab_Services.pdf