Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

Cacao is attractive for its flavor and taste beneficial effects. Therefore, this commodity promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans their health benefits. However, attain desirable taste, curing process of common practice, which fermentation one processes. Despite significance, also alters components beans. To develop food rich compounds, measuring contents treated untreated desired. For that reason, study, analysis total polyphenol, flavonoid, catechin, epicatechin, well radical scavenging activity fermented beans, was performed. The study revealed negatively affected all parameters. up 96 h resulted loss 54% 77% 56% activity. Determination flavan-3-ol components, they were reduced occurred.