Extraction,identification and semi-quantification of oligopeptides in cocoa beans |
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| Affiliation: | 1. Department of Food Science, University of Parma, Parma, Italy;2. Centro Interdipartimentale Misure, University of Parma, Parma, Italy;1. Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany;2. Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium;1. School of Engineering and Science, Jacobs University Bremen, Bremen, Germany;2. Barry Callebaut N.V., Lebbeke-Wieze, Belgium;1. Centro Nacional de Ciencia y Tecnología de Alimentos, Universidad de Costa Rica, San José, P.O. Box: 11501-2060, Costa Rica;2. Escuela de Química. Universidad de Costa Rica, San José 2060, Costa Rica/Centro de Investigación en Productos Naturales (CIPRONA), Universidad de Costa Rica, San José 2060, Costa Rica;3. Cocoa Research Center, Sir Frank Stockdale Building, Ground Floor, North Wing, The University of the West Indies, St. Augustine, Trinidad and Tobago;4. CIRAD, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093 Montpellier Cedex 5, France |
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| Abstract: | Peptides and amino acids generated during cocoa bean fermentation are known to be the most important precursors for the development of cocoa aroma. Although cocoa fermentation and aroma development have been extensively studied, the cocoa oligopeptide fraction is under-investigated. In particular, the identification of specific peptide sequences and the quantification of cocoa peptides are scarce in the literature. The aim of this study was to investigate the presence of oligopeptides in fermented cocoa beans. Peptides were analysed by reversed phase LC/ESI-MS and LC/ESI-MS/MS, and the molecular masses of 44 different peptides were obtained by analysing the mass spectra associated with the most intense chromatographic peaks. Peptides were identified based on the exact molecular masses, mass fragmentation patterns and by comparison with vicilin and 21 kDa cocoa seed protein sequences. Semi-quantitative data on peptide presence in fermented cocoa samples of different geographic origin, different fermentation levels and on roasted products were also provided. |
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