Résumé
The polyphenolic compounds in cocoa have been studied because of their multiple benefits in the quality of the item and in their properties favorable to health, so the present investigation was intended to evaluate the effect of post-harvest treatment on the content of cocoa polyphenols Of the Portuguese state. In this sense, the levels of phenolic compounds were determined by the FAST PREP method at the Center for International Cooperation in Agronomic Research for Development (CIRAD-France). The results were processed using statistical software (XLSTAT-2012). The phenolic compounds in both cacaos demonstrated their maximum values at the beginning of the fermentation process (24 hours), which decreased at the end of the same. Also, a level of loss of phenolic compounds was higher than 80%, with a higher percentage in the first and third seasons corresponding to the rainy season and a lower percentage in the second period, characterized as a dry period.