Quantification of tannins in wet fermented cocoa beans by UV-Vis Spectrophotometric analysis at 500nm to 800nm

Cocoa (Theobroma cacao L.) plant are commonly planted in tropical regions aroundthe world such as Malaysia. The cocoa bean samples obtained fromMalaysia CocoaBoard, Hilir Perak for each pod storage (PS) with different fermentation hour (0hour, 24 hours, 48 hours, 72 hours, 96 hours and 120 hours) were analyzed by usingUV-Vis Spectrophotometer. The UV-Vis Spectrophotometric analysis of the cocoasamples were done at 500nm to 800nm wavelength in increment of 10interval absorbance reading. This study was conducted to quantify the tannins content inthewet fermented cocoa beans and determine the relationship of the total polyphenol content with the different color intensity of the extracted cocoa samples colour. Thebest wavelength for the quantification is at 520nm because of the tannins intheextracted samples express their highest intensity at this wavelength. The highest total polyphenol content from all the samples is PS4 48hr with 83.26 mg/L absorbanceandthe lowest is at PS6 0hr with 3.44 mg/L absorbance.