栄養と食品科学ジャーナル
オープンアクセス

概要

The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder

Tamrin Kendari, Harijono, Sudarminto Setyo Yuwono, Teti Estiasih and Umar Santoso

Concentration of catechin antioxidant in cocoa seed decreased greatly during processing into powder, especially in the conventional roasting process (without vacuum). Therefore, vacuum roasting process was developed. The objective of this research was to analyze the change of catechin in cocoa seed during vacuum-roasting of cocoa powder. The treatments consisted of roasting with vacuum (45.6 and 60.8 cmHg) and without vacuum at three roasting temperatures (100°C, 110°C, 120°C) for 25, 35, and 45 minutes. For catechin analysis, the standard catechin component of (+)-catechin was used, and LC-MS (Liquid Chromatography Mass Spectrometer) with formic acid solvent (0.1% in water, pH 2.5) and methanol solvent was used for identification. Result of research indicated that vacuum roasting at 60.8 cmHg in 100°C for 25 minutes resulted in the highest percentage of catechin in cocoa powder. The increase of catechin in cocoa powder during vacuum roasting was considered as strong due to the change or degradation of procyanidin (either in form of dimer, trimer or tetramer).