TY - JOUR
T1 - Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
AU - Ramos Escudero, Diomedes Fernando
AU - Casimiro-Gonzales, Sandra
AU - Fernández-Prior, África
AU - Cancino Chávez, Keidy
AU - Gómez-Mendoza, José
AU - Fuente-Carmelino, Luciana de la
AU - Munoz Jauregui, Ana María
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/7/1
Y1 - 2021/7/1
N2 - Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.
AB - Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.
KW - Chromatic parameters
KW - Commercial cocoa beans
KW - Flavanols
KW - Oil
KW - Q-DPPH
UR - http://www.scopus.com/inward/record.url?scp=85105336896&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.111629
DO - 10.1016/j.lwt.2021.111629
M3 - Artículo
AN - SCOPUS:85105336896
SN - 0023-6438
VL - 147
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 111629
ER -