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Journal of Food Quality ISSN 1745-4557

EFFECT OF FERMENTATION AND ROASTING ON THE PHENOLIC

CONCENTRATION AND ANTIOXIDANT ACTIVITY OF COCOA
FROM NICARAGUA
YADER SUAZO, GABRIEL DAVIDOV-PARDO1 and IÑIGO AROZARENA
Food Technology Department, Public University of Navarre, Campus Arrosadia s/n, Pamplona, Navarre 31006, Spain

1
Corresponding author. ABSTRACT
TEL: (34) 948169310;
FAX: (34) 948169893; The aim of this work was to quantify the changes in the total phenolic content
EMAIL: gabriel.davidov@unavarra.es (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao)
beans of group Trinitario from Nicaragua after fermentation and roasting. Cocoa
Received for Publication February 14, 2013
beans with three different grades of fermentation (nonfermented, poorly fer-
Accepted for Publication November 10, 2013
mented and fermented) were put under three different roasting temperatures
10.1111/jfq.12070 (110, 130 and 150C). The kinetics of the roasting at 130C for 60 min was also
studied. After each treatment, TPC, AA and CH were determined. For all the
quantified parameters, significant differences (P < 0.05) were found between fer-
mentations and roasting conditions. TPC and AA showed decrease with fermenta-
tions and CH showed increases. Roasting decreased TPC except for the 150C
treatment, while AA and CH increased. When studying the kinetics at 130C, TPC
showed greater reductions with longer treatments while AA and CH showed
increases.

PRACTICAL APPLICATIONS
Cocoa (T. cacao) is a rich source of polyphenols with benefits for human health
and is the main raw material for elaboration of chocolate. However, the processes
to create the desirable organoleptic characteristics of the cocoa beans to produce
chocolate affect the concentration of polyphenols and the AA of the beans. Cocoa
beans are produced in developing countries in America, Asia and Africa. Nicara-
gua has become an important producer of cocoa turning it into a popular cash
crop and there are not any articles that study the profile and changes in the cocoa
from Nicaragua. The results of this paper could be used among the producing
cooperatives of cacao in Nicaragua, or even nongovernmental organizations
involved in cocoa production, to improve the processing (fermentation and roast-
ing) of cocoa to obtain cocoa beans richer in antioxidants, and therefore increase
their nutritional value to create a more competitive product.

cals and prevention of damage to DNA, chelation of metals,

INTRODUCTION
Polyphenols from different sources such as plants, fruits,
seeds and beverages like wine or tea have attracted the
attention of many researchers due to the beneficial effects
of these compounds to human health. Cocoa (Theobroma
cacao) is a rich source of polyphenols because they consti-
tute approximately 10% of the dry weight of the bean
(Rusconi and Conti 2010). The beneficial effects of cocoa
polyphenols to human health are: the scavenge of free radi-
vasoprotective effects, improvements in the endothelial
function, anti-inflammatory effects, amelioration of insulin
resistance, anticarcinogenesis effects, among others (Katz
et al. 2011).
Nowadays, cocoa beans are known because they are the
main raw material for elaboration of chocolate, which in
fact after fruits and vegetables is one of the main sources
of antioxidants to the diet of the United States (Rusconi and
Conti 2010). Although cocoa products are consumed all

50 Journal of Food Quality 37 (2014) 50–56 © 2014 Wiley Periodicals, Inc.

Y. SUAZO, G. DAVIDOV-PARDO and I. AROZARENA
over the world, the beans are produced in developing coun-
tries in America, Asia and Africa. Since 1991, after the civil
war, Nicaragua has become an important producer of cocoa
turning it into a popular cash crop. In Nicaragua, the main
production of cocoa is in the municipality of Waslala in the
north of the country (Trognitz et al. 2011).
To develop desirable organoleptic characteristics to
produce chocolate and other cocoa products, the beans have
to be submitted to fermentation and roasting. These two
processes affect the concentration of polyphenols and the
antioxidant activity (AA) of the beans (Aculey et al. 2010).
Basically, the fermentation is a spontaneous microbio-
logical process that causes deep biochemical changes. The
beans are fermented by a successive presence of microor-
ganisms (fungi, yeasts, lactic acid and acetic bacteria). These
microorganisms are activated by the temperature changes
during the fermentation process that can last a minimum of
5 days to a maximum of 7 days (Wollgast and Anklam 2000;
Schwan and Wheals 2004). The impact of the fermentation
on the phenolic content of cocoa beans was studied by
Efraim et al. (2010). After the first 3 days of fermentation
there was a 35% decrease in the phenolic content, and after
7 days of fermentation only 45% of the original phenolic
content remained. After fermentation, the beans are sun-
dried or artificially dried, depending on the weather of the
growing areas. The beans are dried to reach a moisture
content of approximately 5–7% to prevent the growth of
molds during transportation and storage (Wollgast and
Anklam 2000). During the drying process, the loss of poly-
phenols continues mainly when the beans are artificially
dried (Efraim et al. 2010).
After fermentation and drying, the beans are usually
roasted. This process determines the final color, aroma and
flavor of the cocoa products. The changes in the organolep-
tic characteristics of the beans are the result of oxidation
and polymerization of polyphenols, degradation of pro-
teins and Maillard reactions (Ramli et al. 2006). Convective
roasting is the most commonly roasting process in the
cocoa industry; the raw beans are exposed to temperatures
between 130 and 150C for 15–45 min (Krysiak 2006).
In the light of this background, the aim of this work was
to quantify the changes in the phenolic composition and AA
of nonfermented cocoa (NFC), poorly fermented cocoa
(PFC) and fermented cocoa (FC) beans (T. cacao) of group
Trinitario from Nicaragua after roasting.
MATERIALS AND METHODS
Reagents
Methanol, n-hexane, sodium carbonate and gallic acid (GA)
were purchased from Panreac (Barcelona, Spain). 2,2-
Diphenyl-1-picrylhydrazyl (DPPH) and Folin–Ciocalteau
Journal of Food Quality 37 (2014) 50–56 © 2014 Wiley Periodicals, Inc.
EFFECT OF PROCESS ON COCOA FROM NICARAGUA
TABLE 1. CUT TEST FOR NONFERMENTED COCOA (NFC), POORLY
FERMENTED COCOA (PFC) AND FERMENTED COCA (FC) SAMPLES
Nonfermented Poorly Fermented
Parameter (%) fermented (%) (%)
Slaty 36.7 0 0.7
Lightly violet 4.7 20.2 2.6
Completely violet 31.5 0 1.5
Internal mold 0.2 0.3 0.8
White spots 0 0 0.2
reagent 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic
acid (Trolox) were purchased from Sigma-Aldrich Quimica
SL. (Madrid, Spain).
Samples
NFC, PFC and FC cacao beans of the same group
(Trinitario) were obtained from a collection center of Ritter
Sport in Matagalpa, Waslala, Nicaragua. During fermenta-
tion (in Nicaragua), the beans were turned once a day
during 7 days to reach a temperature between 45 and 50C.
Table 1 shows the results of the cut test for all samples.
Because of the cut test results, the PFC beans were consid-
ered poorly fermented. The reasons to explain the cut
results for PFC were that the turn regime was not done
on time and the mass of the beans did not reach the aimed
temperature, as stated by the processing facility in Nicara-
gua. Because of the lower quality of PFC, these kinds of
batches are usually commercialized in the local market.
All samples were sun-dried after fermentation until they
reached a humidity of 6%, then the samples were sent to the
Public University of Navarre for analyses and roasting.
It was also stated by the processing facility in Nicaragua
that PFC beans reached the 6% humidity faster than usual.
All samples had phytosanitary certificates from the
Agropecuary Ministry of Nicaragua.
Experimental Design
Table 2 shows the experimental design to analyze the
changes in the polyphenolic concentration, AA and color
hue of the beans after fermentation and roasting. The roast-
ing temperatures were chosen based on the work by Krysiak
(2006). The combination of the selected roasting tempera-
tures and times is within the common temperatures used in
the cocoa industry and was determined to achieve a water
content of 2%, which is the optimal humidity in terms
of beans grinding and fat extraction. The kinetics of the
changes in the polyphenolic concentration, AA and color
hue when roasting the NFC and FC beans at 130C for 20, 40
and 60 min was also studied. A sample of 100 g of the whole
beans with the shells was roasted in an oven Digitronic
51
EFFECT OF PROCESS ON COCOA FROM NICARAGUA
TABLE 2. EXPERIMENTAL DESIGN TO COMPARE THE POLYPHENOLIC
CONCENTRATION AND ANTIOXIDANT ACTIVITY OF COCOA SAMPLES
AFTER THE TYPE OF FERMENTATION AND ROASTING CONDITIONS
Cocoa samples Roasting temperature (C) Time (min)
Nonfermented cocoa (NFC) Nonroasted 0 AA
110 90
130 60
150 45
Poorly fermented cocoa (PFC) Nonroasted 0 solution of DPPH (2,940 μL) was mixed with 60 μL of the
110 90
130 60
150 45
Fermented cocoa (FC) Nonroasted 0
110 90
130 60
150 45
(Selecta, Barcelona, Spain). After roasting, the beans were
left to cool for 1 h at ambient temperature before the phe-
nolic extraction.
Extraction of Phenolic Compounds
The extraction of phenolic compounds from the cocoa
beans was based on the defatted methodology employed
by Summa et al. (2006) and the methanolic extraction
based on the methodology employed by Jonfia-Essien et al.
(2008). Briefly, the cocoa beans were winnowed by hand
and grounded for 30 s in a coffee blender. To remove the
fat, 5 g of the grounded beans were mixed with 25 mL of
n-hexane and thoroughly mixed for 3 min. The mixture
was centrifuged at 3,000 rpm during 15 min at 4C using a
centrifuge Medifriger BL-S (Selecta, Barcelona, Spain).
The process was repeated four times and the defatted cocoa
powder was left overnight at ambient temperature to
remove the solvent. To extract the phenolic compounds, 2 g
of the defatted sample was mixed with 50 mL of an 80%
methanol solution and shaken for 2 h at 50C using an
orbital mini shaker (VWR, Barcelona, Spain). The extract
was then filtered through a Whatman No. 1 filter paper and
filled up to 50 mL in a volumetric flask to compensate the
losses of solvent during the extraction and filtration.
Total Phenolic Content (TPC)
The Folin–Ciocalteu method was employed (EEC 1990) to
obtain the TPC. In a 100-mL volumetric flask, 1 mL of the
diluted extract, 50 mL of deionized water, 5 mL of the Folin–
Ciocalteu reagent and 20 mL of a sodium carbonate solution
20% (w/v) were added in that order. The volumetric flask was
filled to its volume with deionized water. After 30 min, the
absorbance of the samples was measured at 750 nm using
polystyrene cuvettes in a Cintra 20 (GBC Scientific, Braeside,
52
Y. SUAZO, G. DAVIDOV-PARDO and I. AROZARENA
Australia) double beam spectrophotometer. The phenolic
content was expressed in GA equivalents after the preparation
of a standard curve of GA from 0 to 600 mg/L.
The antiradical activity was evaluated based on the tech-
nique by Rivero-Pérez et al. (2007). A 60-μM methanolic
extract in a polystyrene cuvette. The absorbance at 515 nm
was measured before adding the extract, and 60 min after
adding it, using a Cintra 20 (GBC Scientific, Braeside, Aus-
tralia) double beam spectrophotometer. The AA is reported
as mmoles of Trolox equivalents per gram of dry cocoa
powder after the elaboration of a standard curve of Trolox
based on the reduction of the absorbance after 60 min.
Color Hue
The color hue of the samples was measured through the
brown pigments ratio (Krysiak 2006), the ratio of the absor-
bance at 460 nm and the absorbance at 520 (A460/A520).
All the measures were made on the cocoa extracts using
polystyrene cuvettes in a Cintra 20 (GBC, Braeside, Austra-
lia) double beam spectrophotometer.
Statistical Analysis
Statistical analyses were conducted using Statgraphics
Centurion XVI (StatPoint Technologies Inc., Warrenton VA,
USA). Differences among the treatments were determined
using an analysis of variance and a Tukey test with a confi-
dence level of 95%. For the nonroasted samples, the extrac-
tion was made four times and analyzed in duplicate giving
an n = 8 per sample. The roasting of the cocoa beans was
made in duplicate and analyzed in duplicate giving an n = 4
per treatment and sample. A bilateral Pearson correlation
analysis was performed between the TPC and the AA after
the roasting and fermentation treatments.
RESULTS AND DISCUSSION
Effect of Fermentation
Table 3 shows the effect of fermentation on the cocoa beans.
The results obtained in this work are in agreement with the
results obtained by Efraim et al. (2010) who studied the
fermentation and drying of Forastero cocoa samples from
Brazil. It is important to remark that there are no studies on
the phenolic concentration of cocoa beans from Nicaragua
to compare our results. It can be seen that for all the mea-
sured parameters, there are significant differences among
all treatments except for the A460/A520, in which case the
differences between the two fermented samples are not
Journal of Food Quality 37 (2014) 50–56 © 2014 Wiley Periodicals, Inc.
Y. SUAZO, G. DAVIDOV-PARDO and I. AROZARENA EFFECT OF PROCESS ON COCOA FROM NICARAGUA

TABLE 3. EFFECT OF FERMENTATION ON THE

Phenolic content Antioxidant activity Color
EVALUATED PARAMETERS OF COCOA BEANS
Cocoa samples (mg/g dw*) (μM Trolox) (Abs 460/520 nm)
Nonfermented cocoa (NFC) 115 ± 2c 709 ± 17c 1.06 ± 0.03a
Poorly fermented cocoa (PFC) 56 ± 2b 154 ± 8b 1.27 ± 0.09b
Fermented cocoa (FC) 43 ± 1a 124 ± 4a 1.28 ± 0.04b

Note: a–cDifferent letters within a column are significantly different (P < 0.05).
* Grams of dry weight. The results are represented as means ± standard deviation.

significant. As expected, the polyphenolic concentration is
lower in the fermented than in the nonfermented samples.
It is known that the fermentation and drying processes
cause a decrease in the polyphenolic content due to oxida-
tion and condensation reactions of single polyphenols to
insoluble complex tannins that interact with proteins. These
reactions can be nonenzymatic or catalyzed by oxidase
enzymes. The loss of polyphenols diffused in the water per-
meated from the beans during fermentation also contrib-
utes to the decrease in the phenolic content (Wollgast and
Anklam 2000; Kyi et al. 2005). The reductions in the AA are
a direct consequence of the decrease in the polyphenolic
content.
After fermentation and drying, an increase in the brown
pigments ratio A460/A520 was observed; nevertheless, the
results of the PFC and FC were not significantly different.
It is known that for a cocoa to be properly fermented in
terms of color, A460/A520 should be higher than 1 (Krysiak
2006). In this case, both fermented samples had A460/A520
values higher than 1. When cocoa beans are fermented and
dried, their colors change from “slaty” and “purple” to
“brown” (Aculey et al. 2010). The changes in the color of
the beans could be explained by nonenzymatic and enzy-
matic processes. Among the nonenzymatic reactions are
hydrolysis of anthocyanins into anthocyanidins and the
later polymerization with simple catechins to form com-
plex tannins. Another nonenzymatic process that happens
during fermentation and browning is Maillard reactions,
which involve reducing sugar and the amino groups of pro-
teins to produce brown polymeric compounds. Finally, the
enzymatic browning during fermentation and drying of
cocoa beans involves the formation of quinones from
phenolic compounds and the later formation of brown to
black polymers under the action of the polyphenol oxidase
(Wollgast and Anklam 2000; Kyi et al. 2005).
Effect of Roasting
Figure 1 shows the evolution of phenolic concentration,
AA and color hue of cocoa samples after the roasting
conditions. It can be seen that the TPC of the samples
decreased after the roasting treatments (Fig. 1A), except
for the roasting at 150C during 45 min in which NFC pre-
sented an increase in TPC. In general, more intense roasting

d b
c B
a A
b
c a a a
d bc a ab
a cc
aa bb ab

c
b c
C
a bb b
a b
a
a
FIG. 1. IMPACT OF THE DIFFERENT ROASTING a

CONDITIONS ON THE THREE COCOA

SAMPLES. (A) TOTAL PHENOLIC CONTENT. (B)
ANTIOXIDANT ACTIVITY. (C) COLOR HUE
A460/A520
Different letters (a–d) are significantly different
for each extract separately (P < 0.05).

Journal of Food Quality 37 (2014) 50–56 © 2014 Wiley Periodicals, Inc. 53

EFFECT OF PROCESS ON COCOA FROM NICARAGUA Y. SUAZO, G. DAVIDOV-PARDO and I. AROZARENA

conditions result in a greater loss of polyphenols due to high
redox activity of polyphenols at those conditions (Wollgast
and Anklam 2000). The higher reductions in TPC for NFC
when compared to PFC and FC are in agreement with the
findings made by Kealey et al. (2001). The fact that the poly-
phenols contained in the NFC sample did not diffuse out of
their storage cells during fermentation could be the reason
for the increase in the phenolic content with the 150C during
45-min treatment. Kim et al. (2006) proved that using similar
heating conditions the phenolic content of grape seeds
increased, because with the heat polyphenols were liberated
out of their storage cells. The longer time of the other two
treatments could cause liberation of the polyphenols at
the beginning, but degradation afterward. Another possible
explanation for the increase in TPC on NFC when roasting at
150C during 45 min could be the degradation of anthocyan-
ins into other polyphenol monomers (Misnawi et al. 2005).
Anthocyanins are only present in NFC beans because it is
known that during fermentation anthocyanins are lost
(Wollgast and Anklam 2000).
With regard to the AA, the changes were less notorious
than the changes of the TPC. The significant increment of
AA with the treatment 150C during 45 min is consistent
with the increment in TPC. The bilateral Pearson correla-
tion between the TPC and the AA after the roasting and
fermentation treatments was not significant (r = 0.467,
P > 0.05). The fact that the changes in the AA did not have
the same magnitude and tendency compared to the changes
in the TPC could be explained by the findings of Summa
et al. (2006). In their work, Summa et al. (2006) found that
the concentration of reducing substances, such as polyphe-
nols, measured by the Folin–Ciocalteau technique, does not
always have a close relation with the AA measured with the
DPPH technique.
The color hue increased with the thermal treatments
(Fig. 1C). This increment is consistent with the findings of
Krysiak (2006) in which higher temperatures represented
greater increases in the A460/A520 value. The increase of
the brown pigments ratio induced by the heat could be
explained by the continuation and acceleration of some
of the reactions started during fermentation and drying
mainly Maillard reactions (Beckett 2000). Another factor
that contributes to the increase in color hue could be the
aromatic acid reductones, which are formed as a conse-
quence of reactions with phenols such as catechol and hyd-
roquinone (Lee et al. 2001).
To analyze the influence of roasting time, the NFC and
FC samples were roasted at 130C for 20, 40 and 60 min and
the kinetics of the changes for all the measured parameters
was studied. As expected, the NFC had higher TPC and AA
values and lower color values during the whole assay
(Fig. 2). It can be seen that while TPC was reducing with

a
c
A B
b a a a
b
a

d c
b
a c c
b
a

C
a

a a
a

a,b
b b

FIG. 2. IMPACT OF THE DIFFERENT ROASTING TIMES AT 130C ON THE NFC AND THE FERMENTED COCOA SAMPLES. (A) TOTAL PHENOLIC
CONTENT. (B) ANTIOXIDANT ACTIVITY. (C) COLOR HUE A460/A520
Different letters (a–d) are significantly different for each extract separately (P < 0.05).

54 Journal of Food Quality 37 (2014) 50–56 © 2014 Wiley Periodicals, Inc.

Y. SUAZO, G. DAVIDOV-PARDO and I. AROZARENA
longer treatment times, the AA was growing (Fig. 2A,B).
The oxidation and condensation of single polyphenols
to complex tannins could contribute to reduce the TPC,
but also contribute to the increase in the AA, because it
has been proved that tannins have a greater scavenging
power than simple phenolic compounds (Hagerman et al.
1998). Another reason for the increment of the AA could
be the formation of melanoidins, as a result of Maillard
reactions during roasting, compensated the degradation
of polyphenol monomers balancing the AA (Vignoli et al.
2011).
With regard to the evolution of color, there was a clear
increment in the A460/A520 ratio at 20 min, followed by a
slight but not significant decrease at longer times (Fig. 2C).
The fact that the highest color hue values were reached after
20 min is in concordance with the finding of Lee et al.
(2001) who optimized the roasting of cocoa beans and
found that the darkest beans were obtained when roasted at
130C for 30 min. On the contrary, Krysiak (2006) found
that the color of the beans increased continuously when the
beans were roasted at 135C for 60 min.
CONCLUSIONS
As conclusions, it can be said that fermentation causes a
reduction in the phenolic content and AA and an increment
in the brown pigments ratio of the cocoa beans. The poor
fermentation of the cocoa beans has a greater impact in the
phenolic composition rather than the color. The similar
color between the poorly fermented and well-fermented
cocoa makes it possible to sell the former one in the Nicara-
gua local market. In general, when the cocoa beans are sub-
mitted to roasting treatments, there is a reduction in the
TPC and an increment in the AA and color hue with the
increase of temperature, except for the beans that are not
fermented, in which case the fact that the polyphenols are
still within the bean tissues plays an important part to
reduce their losses or even revert the reduction tendency.
Finally, it can be seen that the differences in AA, TPC and
color hue after summiting the beans to 130C during 20, 40
and 60 min are smaller than the differences obtained when
summiting the beans to different roasting temperatures,
leading to the conclusion that the roasting temperature has
a greater impact in the changes of beans than the roasting
time.
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