Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening,fermentation and drying |
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| Affiliation: | 1. Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium;2. Charité – University Medicine Berlin, Institute of Biochemistry, Charité-Platz 1/Virchowweg 6, D-10117 Berlin, Germany;3. Shared Facility Mass Spectrometry of the Charité, Charité-Platz 1/Virchowweg 6, D-10177 Berlin, Germany;4. Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium;5. Friedrich-Schiller-University Jena, Chair of General Microbiology and Microbe Genetics, Neugasse 24, D-07743 Jena, Germany;1. Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany;2. Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland;1. UFR-STA, Université Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d''Ivoire;2. UMR Qualisud, CIRAD, Université Montpellier II, 34398 Montpellier Cedex 5, France;3. CNRA SRT, 08 BP 881 Abidjan 08, Côte d''Ivoire;1. Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany;2. Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland;1. Istituto di Microbiologia, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;2. Ferrero S.p.A, Piazzale P.Ferrero 1, Alba, Italy |
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| Abstract: | An increase of peroxidase activity in the seeds of cocoa (Theobroma cacao L.) during their ripening has been determined. An additional increase of the peroxidase activity (about 10 times) is observed during the fermentation and drying of the beans. The residual activity determined in the cocoa beans after sun-drying was higher than that in unfermented ripe seeds. The major cocoa isoperoxidase was shown to be an acidic enzyme with pI 4.7. Using isoelectrofocusing, the appearance of two basic isoenzymes of the peroxidase with pI 8.6 and 9.0 during the process of the fermentation has been detected. © |
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