| (1)H NMR Study of Fermented Cocoa ( Theobroma cacao L.) Beans. | |
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MedLine Citation:
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PMID: 21047135 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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This study reports for the first time the metabolic profile of cocoa ( Theobroma cacao L.) beans using the (1)H NMR technique applied to polar extracts of fermented cocoa beans. The simultaneous detection and quantification of amino acids, polyalcohols, organic acids, sugars, methylxanthines, catechins, and phenols were obtained by assigning the major signals of the spectra for different varieties of cocoa beans (Forastero, Criollo, and Trinitario) from different countries (Ecuador, Ghana, Grenada, and Trinidad). The data set obtained, representative of all classes of soluble compounds of cocoa, was useful to characterize the fermented cocoa beans as a function of the variety and geographic origin. |
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Authors:
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Augusta Caligiani; Domenico Acquotti; Martina Cirlini; Gerardo Palla |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2010-11-3 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2010 Nov |
Date Detail:
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Created Date: 2010-11-4 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Dipartimento di Chimica Organica e Industriale, Università di Parma, Via Usberti 17A, 43124 Parma, Italy. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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