The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans

Tin Mar Kyi, Wan Ramli Wan Daud, Abu Bakar Mohamad, Mohd Wahid Samsudin, Abdul Amir H. Kadhum, Meor Zainal Meor Talib

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

The main objective of the study was to determine the kinetics of the polyphenol oxidation reaction in cocoa beans during air drying at various air temperatures and humidities. The temperatures used were between 40 and 60°C and the relative humidities were between 50 and 80%. The higher the temperature and relative humidity of the drying air, the lower the amount of polyphenol residue in the cocoa beans, because of enzymatic oxidation of polyphenols. At higher drying temperatures, non-enzymatic oxidation of polyphenols could also occur. Computer simulation results gave rate constants for the polyphenol oxidation reaction (k1) and the condensation reaction (k 2), at various air conditions, in the range of 0.055-0.200 and 0.136-0.155 h-1 respectively. The activation energies obtained for the polyphenol oxidation reaction were in the range of 27 800-30 312 J K -1 mol-1. The reaction kinetics of the enzymatic browning reaction fitted a pseudo first-order reaction.

Original languageEnglish
Pages (from-to)323-331
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume40
Issue number3
DOIs
Publication statusPublished - Mar 2005

Fingerprint

Cocoa
cocoa beans
Polyphenols
polyphenols
Drying
drying
kinetics
Degradation
Kinetics
degradation
oxidation
Oxidation
Humidity
Air
Atmospheric humidity
Temperature
relative humidity
Maillard Reaction
enzymatic browning
air

Keywords

  • Activation energy
  • Browning
  • Oxidation
  • Rate constant
  • Relative humidity

ASJC Scopus subject areas

  • Food Science

Cite this

The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans. / Kyi, Tin Mar; Wan Daud, Wan Ramli; Mohamad, Abu Bakar; Samsudin, Mohd Wahid; Kadhum, Abdul Amir H.; Meor Talib, Meor Zainal.

In: International Journal of Food Science and Technology, Vol. 40, No. 3, 03.2005, p. 323-331.

Research output: Contribution to journalArticle

Kyi, Tin Mar ; Wan Daud, Wan Ramli ; Mohamad, Abu Bakar ; Samsudin, Mohd Wahid ; Kadhum, Abdul Amir H. ; Meor Talib, Meor Zainal. / The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans. In: International Journal of Food Science and Technology. 2005 ; Vol. 40, No. 3. pp. 323-331.
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AU - Mohamad, Abu Bakar

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AU - Kadhum, Abdul Amir H.

AU - Meor Talib, Meor Zainal

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