Effects of maturity at harvesting and primary processing of cocoa beans on oxalate contents of cocoa powder

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Title

Effects of maturity at harvesting and primary processing of cocoa beans on oxalate contents of cocoa powder

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The total, soluble and insoluble oxalate contents of cocoa beans (Theobroma cacao L.) harvested at four different maturity stages: immature, mature, half ripe and fully ripe were extracted and measured using HPLC chromatography. The mean total oxalate content of the four maturity stages was 632 ± 20 mg/100 g dry matter (DM); soluble oxalates were 89% of the total oxalates. Natural fermentation of the whole beans had a small effect on the soluble oxalate content of the raw cocoa powder produce...

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Format

Research Paper

Research format

Journal article

Date created

2018-04

Creator

Nguyen, HVH / Le, HM / Savage, GP

URL

https://hdl.handle.net/10182/10257

Related subjects

food analysis / food composition / cocoa processing / oxalates / maturity stages / cocoa drying / cocoa fermentation / Food Sciences / Food Nutritional Balance / Food Processing / Food Chemistry and Molecular Gastronomy (excl. Wine) / Food sciences

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