Inactivation of Polyphenol oxidase with Microwave and Its Influence on Total Polyphenol Content and Antioxidant Activity of Cocoa Beans (Theobroma Cacao L.)

Abstract

Cocoa beans contain natural antioxidants of polyphenols but its degradation occurs during processing by polyphenol oxidase (PPO) activity. This study aimed to investigate PPO inactivation using the microwave and to evaluate its influence on total polyphenol content (TPC) and antioxidant activity (AA) in cocoa beans.  Physicochemical characterization (color, moisture content, temperature, and pH), TPC, AA, PPO activity, and functional groups (FTIR) of samples were analyzed. The results showed that the use microwave could inactivate PPO, generate TPC and AA higher than control. This indicates that the use of the microwave is more effective and can be used as an alternative treatment method to improve polyphenol cocoa beans.