Analysis of the Antioxidant Capacity of Cocoa Before and After Fermentation Grown in Different Region Across Four Seasons

• Main Authors: CHENG, KAI-YUAN, 鄭凱元
• Other Authors: TSAI, CHANG-CHUN
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/u9b589

碩士 === 環球科技大學 === 生物技術研究所 === 107 === In recent years, cocoa beans’ trading has increased in Taiwan which indicates that the inclination of Taiwanese people’spreference in chocolate. In the early years, cocoa trees were first plantedin Pingtung, South Part of Taiwan. Through the improvement of field management, cocoa cultivation has planted at the Central Part of Taiwan.However, due to the geographical of Taiwan, causing the differences climate between Central and South part of Taiwan. These differences climate may affect the quality of cocoa especially antioxidant capacity. Therefore, the purpose of this research is to compare of the antioxidant capacity (FRAP, DPPH and TPC) before and after fermentation between the four seasons in central and southern part of Taiwan. The FRAP, DPPH and TPC tests were carried out by water extraction and methanol extraction, respectively. The results showed that DPPH scavenging activities of cocoa bean before fermentation in central and southern part of Taiwan showed no significant difference, the scavenging ability in all treatments are above 95%except fermented cocoa in Middle and South part of Taiwan has lower the highest scavenging activities on May,39.2% and 93.1%, respectively. In FRAP analysis showed that either central or southern part of Taiwan showed significant difference. In methanol extract, the highest FRAP reduction ability was found in unfermented cocoa on November (1106.6μmol/g) and fermented cocoa was found on February (417.4 μmol/g). The TPC content analysis showed that the highest content in unfermented cocoa harvested on February at central part of Taiwan(50.2μg/gDW) and the fermentedcocoa was found on February (23.06μg/gDW) in methanol extract. However, in water extract, the south part of Taiwan fermented cocoa which harvested on November was the highest (15.09μg/gDW)。