Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids
Ozana Almeida Lessa, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil | Nadabe dos Santos Reis, State University of Southwest Bahia (UESB), Itapetinga, Brazil | Selma Gomes Ferreira Leite, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil | Melissa Limoeiro Estrada Gutarra, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil | Alexilda Oliveira Souza, State University of Southwest Bahia (UESB), Itapetinga, Brazil | Simone Andrade Gualberto, State University of Southwest Bahia (UESB), Itapetinga, Brazil | Julieta Rangel de Oliveira, State University of Santa Cruz (UESC), Ilheus, Brazil | Elizama Aguiar-Oliveira, State University of Santa Cruz (UESC), Ilheus, Brazil | Marcelo Franco, State University of Santa Cruz (UESC), Ilheus, Brazil
During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.
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