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KMID : 0380620170490060617
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 6 p.617 ~ p.624
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Effects of fermentation by the commercial starter ABT-5 on the flavor and antioxidant activities of dark chocolate
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Koh So-Yae
Ryu Ji-Yeon
Kim Hyeon-A
Kim So-Mi
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Abstract
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Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under H2O2-induced oxidative stress. Finally, GC-MS and headspace GCMS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.
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KEYWORD
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dark chocolate, fermentation, antioxidant, GC-MS, Headspace GC-MS
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