<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122017000400473</article-id>
<article-id pub-id-type="doi">10.15446/acag.v66n4.61821</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del tiempo de fermentación sobre el contenido fenólico y el potencial antioxidante en granos de Copoazú (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuellar-Álvarez]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuellar-Álvarez]]></surname>
<given-names><![CDATA[Natalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galeano-García]]></surname>
<given-names><![CDATA[Paula]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suárez-Salazar]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la Amazonía Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Florencia Caquetá]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>66</volume>
<numero>4</numero>
<fpage>473</fpage>
<lpage>479</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122017000400473&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122017000400473&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122017000400473&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El árbol de Copoazú (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) es una planta de la familia Malvaceae con cualidades nutritivas de interés en la industria de alimentos y cosmética. Para su procesamiento se requiere realizar entre otros procesos el de fermentación que afecta su composicion quimica. Por lo anterior, se determinó el efecto del tiempo de fermentación sobre el contenido fenólico y la actividad antioxidante de los granos de Copoazú (Theobroma grandiflorum). Durante este proceso, se evaluaron cada dos días las propiedades químicas del grano y el contenido fenólico; cuantificando también los metabolitos secundarios Catequína, Epicatequina, Teobromina y Cafeína por cromatografía líquida de alta eficiencia (HPLC). La actividad antioxidante se analizó empleando los métodos de ABTS, DPPH, FRAP. Los análisis del contenido fenólico y la actividad antioxidante, evidenciaron una disminución a partir del día 6 de fermentación. Por ello, no se recomienda continuar con la fermentación después de dicho periodo, debido a la influencia negativa que presenta el proceso sobre el contenido de sustancias bioactivas (Catequinas), y a la reducción de la capacidad de inhibir radicales libres, exhibida por parte del grano de Copoazú.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bromatological analysis]]></kwd>
<kwd lng="es"><![CDATA[phenols]]></kwd>
<kwd lng="es"><![CDATA[fermentation]]></kwd>
<kwd lng="es"><![CDATA[free radicals]]></kwd>
<kwd lng="es"><![CDATA[análisis bromatológico]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[radicales libres]]></kwd>
</kwd-group>
</article-meta>
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