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What is Cocoa Maturity and Fermentation Effects on Antioxidants about?

This study investigates the effects of maturity stages and fermentation methods on the total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder. Results indicate that unfermented cocoa beans from earlier maturity stages have lower TPC and AC, while fermentation generally increases these values, particularly at maturity stages two and three. The use of commercial enzymes in fermentation can optimize antioxidant levels but prolonged fermentation may reduce TPC and AC.

Author

quocnguyenle27102005

Language

EN