Figure 5.

(A) Concentration of total polyphenols over the 168-h fermentation, as quantified by the Folin–Ciocalteu colorimetric assay, expressed in mg GAE/g cocoa bean. (B) Concentration of total flavanols over the 168-h fermentation, as quantified by the 4-dimethylaminocinnamaldehyde (DMAC) colorimetric assay, expressed in mg PCB2/g bean. (C–G) Individual polyphenol concentrations (C, EC, PCB2, PCC1, CinA2) over the 168-h fermentation, as quantified by reversed phase UPLC-MS, and expressed as mg/g cocoa bean. Values are presented as the mean ± SEM of fermentation replicates. Significance between time points was determined by one-way ANOVA and Tukey’s HSD post-hoc test (p < 0.05). Time points with different letters are significantly different within values.