Cacao— Theobroma cacao

Souza, Pahlevi Augusto de; Moreira, Lunian Fernandes; Sarmento, Diógenes H.A.; Costa, Franciscleudo Bezerra da

doi:10.1016/b978-0-12-803138-4.00010-1

Cited by 28 publications

(23 citation statements)

References 21 publications

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“…Four principal varieties of cocoa tree are known: Criollo, which possesses disease susceptibility; Nacional, with a fine flavor, from Ecuador; Forastero in the Amazonian region; and a hybrid between Forastero and Criollo, named Trinitario [ 3 ]. The most common varieties in the market are represented by Forastero, mainly produced in Western Africa [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Mihai

Abarca

Romero

et al. 2022

Plants

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Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world’s leader in the production and export of fine flavor cocoa, responsible for 63% of the world’s total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin–Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.

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Section: Introductionmentioning

confidence: 99%

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Mihai

Abarca

Romero

et al. 2022

Plants

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“…Os compostos fenólicos encontrados no cacau fazem parte do grupo de taninos e flavonóides. Os flavonóides têm ação anti-inflamatória contra doenças cardiovasculares e prevenção da oxidação do colesterol, prevenindo ou diminuindo o acúmulo de jejum nas paredes dos vasos sanguíneos (Souza, et al, 2018) Os compostos fenólicos quantificados por Santos, et al (2010) em seis diferentes marcas de polpas comerciais de cupuaçu, em uma marca comercial de polpa de cupuaçu adicionada de conservantes e sacarose, uma marca comercial de suco integral à base de cupuaçu sem conservantes e uma marca comercial de suco pronto para beber com adição de conservantes, foi equivalente a 57,75; 74,90; 51,85; 60,90; 67,44; 63,12; 31,50; 28,00 e 10,85 mg de ácido Tânico 100g -1 , respectivamente.…”

Section: Genótiposunclassified

Caracterização físico-química da polpa de theobroma cacao l. produzidos na mesorregião do Jaguaribe, Ceará, Brasil

Moreira

Souza

Costa

et al. 2020

RSD

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The adaptation of cacao and the quality of its fruits produced in the Northeast, mainly in the Jaguaribe Valley - Ceara, is still under study. Therefore, the objective was to characterize the quality of fruits of six cocoa genotypes produced in the Mesoregion of Jaguaribe, Northeast Brazil. Orchards of six genotypes of Theobrama cacao (PS1319, CCN51, CEPEC 2002, CEPEC 2004, CEPEC 2005 and CEPEC 2006) were implanted in the city of Russas, Ceará, Brazil. In the fruit and vegetable processing laboratory, the fruits were dimensioned in terms of shape and pulped to determine the characteristics of pulp yield, pH, titratable acidity, soluble solids, ascorbic acid, chemical composition and bioactive compounds. According to the results obtained, the ‘PS1319’ genotype has higher pulp percentages, high levels of ascorbic acid, moisture and proteins, and can be considered the best genotype. However, if the goal is to produce the crop for the use of seeds in the chocolate industry, the ‘CCN51’ genotype showed better characteristics such as fresh weight and larger seed diameters, compared to the other genotypes. Therefore, the genotypes ‘PS1319’ and ‘CCN51’ are the most suitable when it is desired to use them in the production of food products such as chocolate.

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“…O cacaueiro é uma planta pertencente à Família Malvaceae, gênero Theobroma, nativo da América do Sul e Central (Brunetto et al, 2020;Souza et al, 2018).…”

Section: Introductionunclassified

Avaliação da composição nutricional, caracterização e correlação dos parâmetros de qualidade da polpa do cacau

Freitas

Silva

Cavalcante

et al. 2022

RSD

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O objetivo deste trabalho foi avaliar a composição nutricional, caracterizar e correlacionar os parâmetros de qualidade da polpa do cacau. A amostra analisada foi a polpa dos frutos do cacaueiro dos genótipos CCN51 e CEPEC 2005, denominada comercialmente de blend. Foram avaliadas a composição centesimal aproximada, valor calórico, características físicas, físico-químicas, químicas e correlação dos parâmetros analisados. A polpa apresentou baixo valor calórico (56,19 Kcal), alto teor de sólidos solúveis (20,40ºBrix), ratio (32,45) e potássio (128,61mg/100g). Além de correlações muito forte (r±0,91 a ±1,00) e forte (r±0,71 a ±0,90) ao nível de 5% de significância entre as características ratio, sólidos solúveis, Aw, açúcares totais, amido, densidade e vitamina C. A amostra apresenta potencial de utilização para desenvolvimento de produtos alimentícios, pois contém importante composição centesimal, resultados expressivos para o teor de sólidos solúveis, ratio, açúcares totais e redutores e valor calórico relativamente baixo, podendo ser adicionada em dietas, suplementação alimentar, como também em processamentos tecnológicos.

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Cacao— Theobroma cacao

Cited by 28 publications

References 21 publications

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Caracterização físico-química da polpa de theobroma cacao l. produzidos na mesorregião do Jaguaribe, Ceará, Brasil

Avaliação da composição nutricional, caracterização e correlação dos parâmetros de qualidade da polpa do cacau

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