Table 2.
The free radical scavenging capacity (2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)) and ferric reducing ability (FRAP) of high-molecular weight (HMW) fractions isolated from raw and roasted at different conditions cocoa beans of Criollo, Forastero, and Trinitario groups originating from various geographical regions.
| Varieties (Country of Origin) |
Roasting Conditions | DPPH | ABTS | FRAP |
|---|---|---|---|---|
| Criollo (Madagascar) | unroasted | 726.26 ± 1.53 a | 849.84 ± 1.65 c | 622.42 ± 1.71 a |
| T = 110 °C, RH = 0.3% | 902.61 ± 1.65 c | 920.74 ± 1.68 d,e | 846.75 ± 1.67 b,c | |
| T = 110 °C, RH = 5.0% | 826.77 ± 1.74 b | 943.17 ± 1.72 e | 869.94 ± 1.59 c | |
| T = 120 °C, RH = 0.3% | 1172.37 ± 1.76 e | 1127.53 ± 1.54 g | 915.42 ± 1.62 d | |
| T = 120 °C, RH = 5.0% | 1074.21 ± 1.71 d | 1086.72 ± 1.65 f | 841.03 ± 1.59 b | |
| T = 135 °C, RH = 0.3% | 1384.97 ± 1.68 g | 805.94 ± 1.59 b | 1077.18 ± 1.72 g | |
| T = 135 °C, RH = 5.0% | 1250.47 ± 1.72 f | 772.74 ± 1.73 a | 1036.51 ± 1.63 f | |
| T = 150 °C, RH = 0.3% | 1475.61 ± 1.75 h | 903.34 ± 1.68 d | 987.45 ± 1.55 e | |
| T = 150 °C, RH = 5.0% | 1411.21 ± 1.62 g | 897.71 ± 1.64 d | 904.74 ± 1.49 d | |
| Forastero (Ghana) | unroasted | 689.16 ± 1.35 a | 806.22 ± 1.67 a | 553.90 ± 1.49 a |
| T = 110 °C, RH = 0.3% | 1046.65 ± 1.86 d | 917.64 ± 1.59 d,e | 785.85 ± 1.52 d | |
| T = 110 °C, RH = 5.0% | 938.30 ± 1.88 b | 857.05 ± 1.78 b | 714.41 ± 1.68 b | |
| T = 120 °C, RH = 0.3% | 1124.59 ± 1.79 e | 937.50 ± 1.72 e | 825.15 ± 1.71 e | |
| T = 120 °C, RH = 5.0% | 989.95 ± 1.85 c | 903.18 ± 1.65 d | 750.13 ± 1.63 c | |
| T = 135 °C, RH = 0.3% | 1224.05 ± 1.89 g | 819.04 ± 1.68 a | 947.46 ± 1.70 h | |
| T = 135 °C, RH = 5.0% | 1172.50 ± 1.67 f | 826.16 ± 1.57 a | 911.02 ± 1.56 g | |
| T = 150 °C, RH = 0.3% | 1309.52 ± 1.91 h | 897.62 ± 1.64 c,d | 817.99 ± 1.59 e | |
| T = 150 °C, RH = 5.0% | 1177.01 ± 1.84 f | 877.13 ± 1.71 b,c | 850.71 ± 1.58 f | |
| Trinitario (Madagascar) | unroasted | 640.43 ± 1.29 a | 680.90 ± 1.56 a | 440.49 ± 1.42 a |
| T = 110 °C, RH = 0.3% | 1024.17 ± 1.45 d | 833.81 ± 1.71 c | 728.69 ± 1.71 g | |
| T = 110 °C, RH = 5.0% | 1006.96 ± 1.37 d | 874.36 ± 1.39 d | 698.13 ± 1.64 e | |
| T = 120 °C, RH = 0.3% | 1209.25 ± 1.39 f | 976.25 ± 1.48 g | 624.41 ± 1.72 c | |
| T = 120 °C, RH = 5.0% | 1107.30 ± 1.27 e | 948.24 ± 1.53 f | 590.76 ± 1.59 b | |
| T = 135 °C, RH = 0.3% | 938.00 ± 1.68 c | 897.84 ± 1.67 e | 779.49 ± 1.76 i | |
| T = 135 °C, RH = 5.0% | 834.00 ± 1.46 b | 894.13 ± 1.56 d,e | 768.42 ± 1.36 h | |
| T = 150 °C, RH = 0.3% | 1189.09 ± 1.24 f | 714.99 ± 1.41 b | 654.89 ± 1.52 d | |
| T = 150 °C, RH = 5.0% | 1085.65 ± 1.37 e | 689.24 ± 1.72 a | 584.27 ± 1.65 b | |
| Two-way ANOVA analysis | Significance | |||
| Variety [V] | ** | * | *** | |
| Roasting temperature [RT] | *** | *** | *** | |
| Roasting air humidity [RH] | ** | ns | ** | |
| Interactions of V × RT × RH | *** | *** | *** | |
T, temperature. RH, relative air humidities. Data are presented as mean ± SD of three replications. The means followed by the same lowercase letter (a–h) within each variety in the same column do not differ significantly according to Tukey’s HSD test at p < 0.05. Significance: * p < 0.05; ** p < 0.01; *** p < 0.001; ns: not significant. DPPH, the DPPH radical-scavenging capacity expressed in µmol Trolox equivalents per gram of HMW fraction dry weight (μmol TE/g DW); ABTS, the ABTS radical-scavenging activity expressed in in µmol Trolox equivalents per gram of HMW fraction dry weight (μmol TE/g DW). FRAP, the ferric reducing antioxidant power expressed in µmol Trolox equivalents per gram of HMW fraction dry weight (μmol TE/g DW).