Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition.The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition

Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g.The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g

Cambios en la características físicas y químicas de granos de cacao (Theobroma cacao) fermentados con transferencia manual y semi-mecanizada, entre las cajas de fermentación

The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi-mechanized (SM) way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems were statistically equal. In contrast, fermented beans had a higher polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content with SM. SM produced the greatest amount of fermentation (91.67%) and required the shortest amount of time to move beans (78.56 min). In conclusion, the system of fermentation of cocoa beans with SM was faster and produced fermented grains with high chemical quality.The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi-mechanized (SM) way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems were statistically equal. In contrast, fermented beans had a higher polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content with SM. SM produced the greatest amount of fermentation (91.67%) and required the shortest amount of time to move beans (78.56 min). In conclusion, the system of fermentation of cocoa beans with SM was faster and produced fermented grains with high chemical quality

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased

Radiation tests on commercial instrumentation amplifiers, analog switches & DAC's

A study of several commercial instrumentation amplifiers (INA110, INA111, INA114, INA116, INA118 & INA121) under neutron and vestigial gamma radiation was done. Some parameters (Gain, input offset voltage, input bias currents) were measured on-line and bandwidth, and slew rate were determined before and after radiation. The results of the testing of some voltage references REF102 and ADR290GR and the DG412 analog switch are shown. Finally, different digital-to-analog converters were tested under radiation

Zeros of the W_L Z_L -> W_L Z_L amplitude: where vector resonances stand

A Higgsless electroweak theory may be populated by spin-1 resonances around E ~ 1TeV as a consequence of a new strong interacting sector, frequently proposed as a tool to smear the high-energy behaviour of scattering amplitudes, for instance, elastic gauge boson scattering. Information on those resonances, if they exist, must be contained in the low-energy couplings of the electroweak chiral effective theory. Using the facts that: i) the scattering of longitudinal gauge bosons, W_L, Z_L, can be well described in the high-energy region E >> M_W by the scattering of the corresponding Goldstone bosons (equivalence theorem) and ii) the zeros of the scattering amplitude carry the information on the heavier spectrum that has been integrated out; we employ the O(p^4) electroweak chiral Lagrangian to identify the parameter space region of the low-energy couplings where vector resonances may arise. An estimate of their masses is also provided by our method.Comment: 10 pages, 4 figure

Genome-wide identification of the Phaseolus vulgaris sRNAome using small RNA and degradome sequencing

Background: MiRNAs and phasiRNAs are negative regulators of gene expression. These small RNAs have been extensively studied in plant model species but only 10 mature microRNAs are present in miRBase version 21, the most used miRNA database, and no phasiRNAs have been identified for the model legume Phaseolus vulgaris. Thanks to the recent availability of the first version of the common bean genome, degradome data and small RNA libraries, we are able to present here a catalog of the microRNAs and phasiRNAs for this organism and, particularly, we suggest new protagonists in the symbiotic nodulation events.Results: We identified a set of 185 mature miRNAs, including 121 previously unpublished sequences, encoded by 307 precursors and distributed in 98 families. Degradome data allowed us to identify a total of 181 targets for these miRNAs. We reveal two regulatory networks involving conserved miRNAs: those known to play crucial roles in the establishment of nodules, and novel miRNAs present only in common bean, suggesting a specific role for these sequences. In addition, we identified 125 loci that potentially produce phased small RNAs, with 47 of them having all the characteristics of being triggered by a total of 31 miRNAs, including 14 new miRNAs identified in this study.Conclusions: We provide here a set of new small RNAs that contribute to the broader knowledge of the sRNAome of Phaseolus vulgaris. Thanks to the identification of the miRNA targets from degradome analysis and the construction of regulatory networks between the mature microRNAs, we present here the probable functional regulation associated with the sRNAome and, particularly, in N2-fixing symbiotic nodules.Peer reviewedBiochemistry and Molecular Biolog

Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition.The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition