Table 1.
Proximate composition of cocoa bean shells (CBS) and saccharide profile of their corresponding cell wall materials (CWM).
| Proximate Analyses of CBS | ||||
|---|---|---|---|---|
| Components | Content (%, w/dry w) | |||
| Fermented CCN51 | Dried CCN 51 |
Roasted CCN 51 |
Roasted NAC |
|
| Protein | 13 ± 2 b | 18.9 ± 1.0 a | 12.8 ± 1.1 b | 19.8 ± 1.9 a |
| Fat | 0.3 ± 0.04 c | 2.3 ± 0.4 b | 2.1 ± 0.4 b | 7.6 ± 0.4 a |
| Ash | 6.1 ± 0.07 b | 7.1 ± 0.1 a | 6.5 ± 0.5 ab | 7.1 ± 0.3 a |
| CHO | 80.6 ± 2.1 a | 71.7 ± 1.6 b | 78.7 ± 1.1 a | 65.5 ± 1.6 c |
| Fiber | 61.4 ± 8.3 a | 50.2 ± 7.3 a | 50.1 ± 0.3 a | 54.3 ± 2.8 a |
| Polyphenol content * | 0.5 ± 0.1 a | 0.6 ± 0.1 a | 0.6 ± 0.1 a | 0.4 ± 0.02 a |
| Composition of CWM of CBS | ||||
| CWM yield | 40.6 ± 12.6 | 41.6 ± 2.6 | 49.4 ± 0.04 | 48.1 ± 3.2 |
| Polyphenol content * | 0.05 ± 0.002 c | 0.1 ± 0.01 a | 0.1 ± 0.01 b | 0.1 ± 0.01 b |
| Protein content * | 16.6 ± 0.8 a | 17.6 ± 1.6 a | 17.3 ± 1.4 a | 12.9 ± 1.1 a |
| Neutral sugar content * | 31.4 ± 5.3 c | 29.9 ± 7.6 bc | 41.9 ± 5.8 a | 40.9 ± 8.0 ab |
| Uronic acid content * | 32.5 ± 7.6 a | 36.5 ± 14.7 a | 22.8 ± 2 a | 29.8 ± 2.7 a |
| Monosaccharide profile (%, g/100 g rel. proportion) | ||||
| Fucose | 2.6 ± 0.03 a | 3.6 ± 2.4 a | 2.4 ± 0.05 a | 2.8 ± 1.6 a |
| Rhamnose | 6.2 ± 0.9 ab | 5.1 ± 1.1 b | 6.9 ± 0.4 ab | 6.4 ± 0.1 a |
| Arabinose | 13.8 ± 2.1 a | 13.6 ± 1.26 a | 17.2 ± 1.1 a | 14.2 ± 0.9 a |
| Galactose | 22.7 ± 2.5 a | 23.7 ± 3.9 a | 29.2 ± 1.4 a | 27.2 ± 0.7 a |
| Glucose | 3.3 ± 0.1 b | 5.2 ± 0.7 b | 7.1 ± 0.8 a | 5.9 ± 0.3 a |
| Xylose + Mannose | 0.9 ± 0.3 a | 1.3 ± 0.12 a | 1.9 ± 0.15 a | 1.5 ± 0.2 a |
| Uronic acids | 50.5 ± 5.9 a | 47.5 ± 1.1 a | 35.1 ± 2.0 a | 42.1 ± 2.2 a |
| Hemi-cellulosic PS * | 13.9 ± 0.8 a | 19.4 ± 6.1 a | 17.8 ± 1.9 a | 17.5 ± 2.9 a |
| Pectic PS * | 86.0 ± 0.8 a | 80.6 ± 6.1 a | 82.2 ± 1.9 a | 82.5 ± 2.9 a |
| Polyphenol Profile of CBS and CWM (ng/Kg CBS/CWM CBS) | ||||
| Gallic acid | 0.2 ± 0.01 ab/0.3 ± 0.03 a | 0.2 ± 0.06 a/0.2 ± 0.02 ab | 0.1 ± 0.02 bc/n.d. **c | n.d. **c/n.d. **c |
| Protocatechuic acid | 7.2 ± 1.9 c/9.3 ± 0.03 c | 23.2 ± 3.9 b/34.6 ± 5.2 a | 7.0 ± 0.5 cd/5.3 ± 0.3 cd | 1.3 ± 0.1 d/7.5 ± 1.1 c |
| Catechin | 4.1 ± 0.4 cd/6.4 ± 0.1 cd | 24.3 ± 6.7 a/20.2 ± 0.9 ab | 0.3 ± 0.06 d/0.4 ± 0.04 d | 13.0 ± 1.3 bc/2.1 ± 0.4 d |
| Epicatechin | 37.4 ± 0.1 bc/65.8 ± 1.7 ab | 122.8 ± 7.5 a/124.4 ± 26.9 a | 6.1 ± 0.5 bc/10.1 ± 0.7 bc | 0.9 ± 0.1 c/19.8 ± 2.6 bc |
| Caffeic acid | 0.1 ± 0.03 b/0.4 ± 0.1 b | 0.3 ± 0.1 b/0.4 ± 0.1 b | 0.1 ± 0.003 b/9.6 ± 0.9 b | 1.1 ± 0.1 a/0.3 ± 0.1 b |
| p-Coumaric acid | 0.05 ± 0.01 b/0.05 ± 0.0005 b | 0.1 ± 0.01 ab/0.1 ± 0.02 ab | n.d. **b/n.d. **b | 0.1 ± 0.01 ab/0.2 ± 0.04 a |
| Ferulic acid | 0.2 ± 0.01 a/0.2 ± 0.04 a | 0.1 ± 0.04 a/0.05 ± 0.0001 a | 0.4 a/0.3 ± 0.2 a | 0.2 ± 0.1 a/1.2 ± 0.1 a |
| Quercetin | 2.1 ± 0.1 bc/4.6 ± 0.5 a | 3.1 ± 0.3 ab/6.0 ± 1.1 a | 0.4 ± 0.04 d/0.5 ± 0.003 d | 0.8 ± 0.1 cd/n.d. ** d |
| Caffeine | 261.6 ± 1.2 a/257.6 ± 7.9 a | 139.4 ± 3.9 a/169.5 ± 13.1 a | 4.5 ± 0.2 a/19.3 ± 0.4 a | 17.7 ± 0.1 a/22.3 ± 5.0 a |
Values reported as average ± standard deviation. * Units expressed as % weight per weight CWM. ** not detected. a Within the same row, means with different letters are significantly different at p < 0.05.