Evidence map›Paper›PMID 41841730›Full record

ArticleTheScientificWorldJournal2026

Physicochemical Properties and Food Born Peptide Bioactivities of Fermented Cocoa Beans.

Winda Haliza, Endang Yuli Purwani, Dedi Fardiaz, Maggy Thenawidjaja Suhartono, I Putu Wardana, Nur Laili, Diana Nur Afifah, Wayan Trisnawati

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in TheScientificWorldJournal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Winda HalizaIndonesian Center for Agricultural Postharvest Standard, Bogor, Indonesia.
Endang Yuli PurwaniResearch Center for Food Technology and Processing, National Research and Innovation Agency (NRIA), Cibinong Science Center, Bogor, Indonesia.ORCID https://orcid.org/0000-0002-5583-3427
Dedi FardiazSoutheast Asian Food and Agricultural Science and Technology, SEAFAST Center, Bogor Agricultural University, Bogor, Indonesia, ipb.ac.id.
Maggy Thenawidjaja SuhartonoSoutheast Asian Food and Agricultural Science and Technology, SEAFAST Center, Bogor Agricultural University, Bogor, Indonesia, ipb.ac.id.
I Putu WardanaResearch Center for Economic of Industry, Services, Trade, National Research and Innovation Agency (NRIA), Jakarta, Indonesia.
Nur LailiResearch Center for Economic of Industry, Services, Trade, National Research and Innovation Agency (NRIA), Jakarta, Indonesia.
Diana Nur AfifahDepartmen of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, Indonesia, undip.ac.id.ORCID https://orcid.org/0000-0001-8808-1826
Wayan TrisnawatiResearch Center for Food Technology and Processing, National Research and Innovation Agency (NRIA), Cibinong Science Center, Bogor, Indonesia.

Funding

Indonesian Agency for Agricultural Research and Development 104/Kpts/KP.440/1/2014National Agency for Research and Innovation 6/III.12/HK/2024World Class University Program of Diponegoro University 229/UN7.A/HK/IV/2024
6 · The paper itself

Abstract

This study examined the physicochemical properties and bioactive peptides of fermented cocoa beans from the Indonesian regions of West Java, Yogyakarta, East Java, and Bali. Samples were analyzed for fermentation index, pH, free amino acids, total phenolic content (TPC), fat, and protein content. After the fat and polyphenol were removed, the remaining material was separated according to its solubility. The molecular weights were then evaluated using SDS-PAGE. The ACE inhibitory activity was evaluated by the hippuryl-L-histidyl-leucine (HHL) assay, and the antioxidant activity was analyzed by the di-phenyl-picryl-hydrazine (DPPH) radical scavenging activity (DRSA) assay. All samples showed full fermentation (FI 1.0-1.6; pH 5.1-5.8) with various contents of TPC, fat, and protein. Free amino acid profiles from different regions were not significantly different. Identified protein fractions included albumin (21 kDa), globulin (31-45 kDa), prolamin (27 kDa), and glutelin (75-200 kDa). All fractions exhibited bioactivity, with albumin showing the strong antioxidant and ACE inhibitory effects. Albumin might act as an ACE inhibitory activity through competitive mechanisms, whereas other protein fractions might exert their effects through noncompetitive pathways. This study highlights the value of fermented cocoa for future product development.

Indexed as

CacaoFermentationPeptidesAmino AcidsAngiotensin-Converting Enzyme InhibitorsAntioxidantsBioactive Peptides, DietaryPhenolsPlant ProteinsAmino AcidsAngiotensin-Converting Enzyme InhibitorsAntioxidantsBioactive Peptides, DietaryPeptidesPhenolsPlant Proteinsangiotensin-converting enzymeantioxidantcocoad beanfermentationpeptides

Identifiers

PMID41841730
PMCPMC13140351

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.