| dc.description.abstract | Cocoa, a fruit consumed globally, is rich in bioactive compounds associated
with numerous health benefits. This study investigated the chemical composition
and functional properties of fermented cocoa pulp, as well as its capacity to inhibit
starch digestion through in vitro gastrointestinal analysis. Cocoa pods underwent
natural fermentation, producing cocoa pulp samples analyzed over the course of a
week. The total phenol content reached its peak on day 7 at 294.94 µg GAE/mL,
accompanied by high antioxidant activity. Gas chromatography-mass spectrometry
detected the presence of acetic acid, reaching its peak on day 6. Ethanol content
increased until day 7 (2.43 ppm). Statistical analyses confirmed significant daydependent effects. Fermentation time showed a positive correlation with αglucosidase and α-amylase inhibition, indicating potential for diabetes
management. In vitro digestion analysis revealed decreased starch digestibility with
longer fermentation, reaching optimal levels at around 60 minutes, providing
insights for cocoa processing optimization. | id |
