<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2016000200007</article-id>
<article-id pub-id-type="doi">10.18273/revion.v29n2-2016001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51]]></article-title>
<article-title xml:lang="en"><![CDATA[Impact of fermentation and drying in polyphenol content and antioxidant capacity of cocoa variety CCN-51]]></article-title>
<article-title xml:lang="pt"><![CDATA[Impacto da fermentação e secagem no teor de polifenóis e capacidade antioxidante do clone de cacau CCN-51]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pallares Pallares]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estupiñán A]]></surname>
<given-names><![CDATA[Mauren R]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perea Villamil]]></surname>
<given-names><![CDATA[Janeth Aidé]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Giraldo]]></surname>
<given-names><![CDATA[Luis Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Ingeniería Química ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Química Grupo en Ciencia y Tecnología de Alimentos-CICTA]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<volume>29</volume>
<numero>2</numero>
<fpage>7</fpage>
<lpage>21</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2016000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2016000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2016000200007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La influencia del tiempo de fermentación y secado fue evaluada simultáneamente sobre la capacidad antioxidante (CA) y el contenido de polifenoles totales (PT) de cacao clon CCN-51 (origen ecuatoriano resultante del cruce ICS95xIMC67), buscando seleccionar condiciones de beneficio que permitan obtener un producto de mayor valor agregado desde el punto de vista funcional. Los polifenoles presentes fueron cuantificados usando el método de Folin-Ciocalteu (PT) y tentativamente identificados por LC-MS, mientras que la capacidad antioxidante fue analizada usando el método ORAC. El beneficio comprendió las etapas de microfermentación en cajón y secado natural al sol. Los análisis siguieron un diseño experimental factorial multinivel de 15 experimentos/muestreo. Las diferencias significativas entre niveles fueron establecidas con un análisis de varianza. La CA (expresados en micromoles equivalentes de trolox (TE)/gramos de muestra seca) y el contenido de PT (expresados en miligramos equivalentes de ácido gálico (EAG)/gramo de muestra seca) variaron significativamente durante la fermentación, registrando valores entre 1055,2-347,3µmolTE/gMS y 78,1-33,3mgEAG/gMS, respectivamente. Según el ANOVA, el efecto del secado natural fue poco significativo en la evolución de dichas variables (p&lt;0,05). La evolución del contenido de PT y la CA, como una función de los días de fermentación, se ajustó a un modelo matemático recíproco (R2&gt;0,95 en ambos casos). Las ecuaciones ajustadas fueron usadas para predecir la evolución del contenido de PT de clones tipo Forastero y Amazónico, cuando se comparó con resultados experimentales de otros trabajos, el error relativo porcentual promedio fue de 20%. Finalmente, se estableció que la fermentación ocasiona una disminución en los monómeros y oligómeros presentes (excepto catequina y procianidina B1) que puede relacionarse con la disminución de la CA. La fermentación es la etapa del beneficio que mayor impacto genera en la variación del contenido de PT y la CA.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The influence of fermentation and drying time was evaluated simultaneously on the antioxidant capacity (CA) and total polyphenol content (PT) clone CCN-51, seeking conditions to benefit leading to a higher value-added product from the point functionally. ORAC (CA) and Folin-Ciocalteu (PT) methods were employed. Polyphenols were tentatively identified by LC-MS. The profit was realized in stages microfermentation drawer and natural drying in the sun. The analysis followed a multi-factorial experimental design of 15 experiments/sampling. Significant differences between levels were established with an analysis of variance. The CA (expressed in micromole equivalents of trolox (TE)/grams of dried sample) and PT content (expressed in gallic acid equivalent (GAE)/grams of dried sample) varied significantly during fermentation, recording values between 1055.2-347.3&#956;molTE/g (d.b.) and 78.1-33.3mgGAE/g (d.b.), respectively. According to ANOVA, the natural drying effect was not significant in the evolution of these variables (p&lt;0.05). The evolution of the content of PT and CA, as a function of days of fermentation, a reciprocal mathematical model was adjusted (R2&gt;0.95 in both cases). The fit equations were used to predict of behavior of PT in Forastero and Amazonico clones, when results were compared with experimental results of other works an average relative error of 20%, was obtained. Finally, it was established that the fermentation causes a decrease in the monomers and oligomers present (except catechin and procyanidin B1) that may be related to decrease CA. Fermentation is the stage of profit generated greater impact on the variation of the content of PT and CA.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo A influência do tempo de fermentação e secagem foi avaliado simultaneamente sobre a capacidade antioxidante (CA) e o conteúdo total de polifenóis (PT) clone CCN-51, que pretende seleccionar condições beneficio que conduzem a um produto de maior valor acrescentado a partir do ponto funcionalmente. ORAC (CA) e Folin-Ciocalteu (PT) métodos foram empregados. Os polifenóis foram tentativamente identificados por LC-MS. O lucro realizado em etapas microfermentación gaveta e secagem natural ao sol. A análise seguiu um delineamento experimental multi-fatorial de 15 experimentos/amostragem. Diferenças significativas entre os níveis foram estabelecidos com uma análise de variância. AC (expressos em micromoles de Trolox/gMS de amostra seca) e conteúdo PT (expresso em miligramas equivalentes de gálico / grama de ácido amostra seca) variaram significativamente durante a fermentação, registrando valores entre 1055,2-347,3&#956;molTE/gMS e 78,1-33,3mgEAG/gMS, respectivamente. De acordo com a ANOVA, o efeito de secagem natural não foi significativa na evolução destas variáveis (p&lt;0,05). A evolução do conteúdo de PT e de CA, como uma função dos dias de fermentação, foi ajustado um modelo matemático recíproco (R2&gt;0,95 em ambos os casos). As equações ajustadas foram utilizados para prever a evolução do teor de PT e os clones de tipo Amazon Forasteiros, quando comparados com os resultados de outros estudos experimentais, a percentagem média de erro relativo foi de 20%. Finalmente, foi estabelecido que a fermentação provoca uma diminuição nos monômeros e oligômeros presentes (exceto catequina e procyanidin B1) que podem estar relacionados à diminuição da CA. A fermentação é o estágio de lucro maior impacto gerado sobre a variação do teor de PT e CA.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[beneficio]]></kwd>
<kwd lng="es"><![CDATA[CCN-51]]></kwd>
<kwd lng="es"><![CDATA[polifenoles totales]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante.]]></kwd>
<kwd lng="en"><![CDATA[cocoa]]></kwd>
<kwd lng="en"><![CDATA[post-harvest process]]></kwd>
<kwd lng="en"><![CDATA[CCN-51]]></kwd>
<kwd lng="en"><![CDATA[total polyphenols]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity.]]></kwd>
<kwd lng="pt"><![CDATA[cacau]]></kwd>
<kwd lng="pt"><![CDATA[lucro]]></kwd>
<kwd lng="pt"><![CDATA[CCN-51]]></kwd>
<kwd lng="pt"><![CDATA[polifenóis totais]]></kwd>
<kwd lng="pt"><![CDATA[capacidade antioxidante.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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