Профили фенольных соединений, органических кислот, метилксантинов и растворимых сахаров в плаценте какао

Рассматривается вопрос получения рыночных какао-бобов из побочных продуктов, считающихся отходами, которые подлежат утилизации на плантациях. В число таких отходов включена растительная плацента, к которой крепятся бобы какао. Целью данного исследования было выявление и количественное определение с помощью ВЭЖХ анализа некоторых метаболитов (фенольных соединений, органических кислот, метилксантинов и растворимых сахаров) в порошках из неферментированной и ферментированной плаценты какао. Профиль фенольных соединений показал их наличие в количестве 14 и 11 в неферментированных и ферментированных экстрактах, соответственно. Представлены основные классы фенольных соединений, а именно, фенольные кислоты, флавоноиды и танины, с добавлением кумарина и гидрохинона. Катехин показал самый высокий уровень содержания — 0,6346 ± 0,0004 мг/кг — в неферментированной плаценте, тогда как в ферментированной плаценте самую высокую концентрацию показали конденсированные танины — 0,0736 ± 0,0005 мг/кг. Что касается органических кислот, анализ профиля посредством ВЭЖХ позволил обнаружить фумаровую, молочную, щавелевую, лимонную, уксусную и винную кислоты. Количественно молочная и уксусная кислоты были основными органическими кислотами в обоих образцах плаценты какао с соответствующим содержанием 5,5179 ± 0,0001 и 1,2036 ± 0,0004 мг/кг в неферментированной плаценте; и 5,6519 ± 0,0004 и 1,3830 ± 0,0003 мг/кг в ферментированной плаценте. Анализ содержания метилксантинов посредством ВЭЖХ показал наличие теобромина и кофеина в неферментированной и ферментированной плаценте. Теобромин был преобладающим метилксантином с долей содержания 0,0975 ± 0,0013 в неферментированной, и 0,0464 ± 0,0004 мг/кг в ферментированной плаценте, соответственно. Что касается растворимых сахаров, ВЭЖХ анализ показал наличие глюкозы, фруктозы и сахарозы в обеих плацентах какао. В ферментированной плаценте фруктоза показала наивысшую концентрацию по причине своей слабой ферментируемости, значительно более низкой, нежели чем у глюкозы. Наличие этих метаболитов, обнаруженных в какао-бобах, дает основания предполагать использование порошка из плаценты какао в качестве ингредиентов при разработке новых производных продуктов питания на основе какао.

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