Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

- Tryptamine, tyramine, spermidine and spermine were found during fermentation.
- High contents of bioactive amines were found during the middle of fermentation.
- Phenolic compounds were correlated to the scavenging capacity of cocoa beans.
- Scavenging capacity was not correlated to any bioactive amines found in cocoa beans.

Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity against ABTS radical were determined to monitor the fermentation process. Only two biogenic amines (tryptamine and tyramine) and two polyamines (spermidine and spermine) were detected in cocoa beans during fermentation. Fermentation was characterized by three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of spermine, total biogenic amines and total polyamines; and iii) the highest spermidine levels and total acidity, but the lowest total phenolic compounds and anthocyanins contents. The scavenging capacity of cocoa beans during fermentation correlated with total phenolic compounds and anthocyanins contents.