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<p>The cocoa fermentation process induces considerable modifications in cotyledons as well as in the shells. This study highlights the simultaneous evolution of bioactive compounds and antioxidant activities in cotyledons and cocoa shells (Csh) from eleven cocoa clones of the Cameroonian cocoa farm during fermentation. The agronomic traits of clones were studied, and total phenols, flavonoids (Fvs), non-flavonoids (nFvs) and anthocyanins were analysed as well as ABTS and EC<sub>50</sub> (DPPH). The agronomic traits revealed a positive, significant and strong correlation between whole cocoa beans and Cocoa shell weights in unfermented (0.712*) and fermented (0.871**) status. The fermentation induced a significant reduction in phenolic compounds content and anthocyanins in cotyledons up to -60% (T79/467; ICS40) and − 95% (German cocoa), respectively. Meanwhile, in cocoa shells ICS40, UPA143, SNK6 and SNK19 and TIKO31 clones doubled their content, particularly the flavonoid fraction up to 2.29 and 2.42&#xa0;fold for T79/467 and UPA134&#xa0;respectively. However, no anthocyanin was found. After fermentation, the phenolic compounds content ratio between cotyledons and cocoa shells decreased by approximately 36% (30.48 to 19.5). In addition, the antioxidant capacity of the fermented cocoa shells increased up to 10.89 times higher (German cocoa) for the ABTS assay and 4.21 times higher for EC<sub>50</sub> (UPA143). PCA clustering of the samples according to the fermentation status and agronomic characteristics of clones revealed that ABTS and EC<sub>50</sub> parameters are highly correlated. Also, the clusters formed revealed a differential enrichment pattern in the fermented cocoa shells of the studied clones. Thus, fermented cocoa shells from Cameroonian farms could be considered as valuable sources of bioactive compounds.</p>

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Changes in Bioactive Compounds and Antioxidant Activities in Cocoa Shells and Cotyledons during Fermentation in some Expanded Cameroonian Cocoa Clones

  • 期刊论文

  • 发表日期：

    2026年2月10日

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  • Jos Victor Evina Eyamo,
  • Ivant Wabo Kuatse,
  • Stéphanie Astride Mouafi Djabou,
  • Rodrigue Pouengue Boutchouang,
  • Franklin Tounkam Ketchiemo,
  • Beaulys Fotso,
  • Nicolas Niemenak

摘要

The cocoa fermentation process induces considerable modifications in cotyledons as well as in the shells. This study highlights the simultaneous evolution of bioactive compounds and antioxidant activities in cotyledons and cocoa shells (Csh) from eleven cocoa clones of the Cameroonian cocoa farm during fermentation. The agronomic traits of clones were studied, and total phenols, flavonoids (Fvs), non-flavonoids (nFvs) and anthocyanins were analysed as well as ABTS and EC50 (DPPH). The agronomic traits revealed a positive, significant and strong correlation between whole cocoa beans and Cocoa shell weights in unfermented (0.712*) and fermented (0.871**) status. The fermentation induced a significant reduction in phenolic compounds content and anthocyanins in cotyledons up to -60% (T79/467; ICS40) and − 95% (German cocoa), respectively. Meanwhile, in cocoa shells ICS40, UPA143, SNK6 and SNK19 and TIKO31 clones doubled their content, particularly the flavonoid fraction up to 2.29 and 2.42 fold for T79/467 and UPA134 respectively. However, no anthocyanin was found. After fermentation, the phenolic compounds content ratio between cotyledons and cocoa shells decreased by approximately 36% (30.48 to 19.5). In addition, the antioxidant capacity of the fermented cocoa shells increased up to 10.89 times higher (German cocoa) for the ABTS assay and 4.21 times higher for EC50 (UPA143). PCA clustering of the samples according to the fermentation status and agronomic characteristics of clones revealed that ABTS and EC50 parameters are highly correlated. Also, the clusters formed revealed a differential enrichment pattern in the fermented cocoa shells of the studied clones. Thus, fermented cocoa shells from Cameroonian farms could be considered as valuable sources of bioactive compounds.