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

Abstract

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.

The Panoramic View of Ecuadorian Soil Nutrients (Deficit/Toxicity) from Different Climatic Regions and Their Possible Influence on the Metabolism of Important Crops

“…The aspects highlighted by us are consistent with those found by Meya et al, 2020 [ 78 ], Mihai et al, 2022 [ 79 ], Behera et al, 2021 [ 80 ], etc. In the case of banana, Meya et al, 2020 [ 78 ] proved that there were significant differences between banana growth from three different altitudinal gradients in volcanic soils; also, fertilization with N in different concentrations showed differences in the studied aspects.…”

“…In the case of banana, Meya et al, 2020 [ 78 ] proved that there were significant differences between banana growth from three different altitudinal gradients in volcanic soils; also, fertilization with N in different concentrations showed differences in the studied aspects. In the case of cocoa, Mihai et al, 2022 [ 79 ] underlined that there were differences concerning the phytochemical composition and antioxidant and sensory properties of the Arriba variety of cocoa beans originating from different geographical regions of Ecuador depending on nutritional soil status. Behera et al, 2021 [ 80 ] indicated the importance of the optimum nutrient concentrations (K, Ca, and Mg) in soils to ensure proper vegetative growth [ 81 ].…”

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

“…The differential pH method was used, according to Mihai et al [31], with some modifications. A mixture of 100 µL of cocoa extract and 900 µL of buffers (NaCl pH 1.0 and C 2 H 3 NaO 2 pH 4.5) was made, and readings were performed using a UV-Vis spectrophotometer (GENESYS TM , Thermo Scientific, Waltham, MA, USA) at 530 nm and 700 nm.…”

“…FRAP method: According to Mihai et al [31], it is a colorimetric method linked to ferric ion reduction (Fe 3+ -TPTZ). The FRAP reagent was mixed with acetate buffer (pH 3.6), TPTZ (0.1 M) diluted in hydrochloric acid (0.4 M), and ferric chloride hexahydrate (0.2 M).…”

Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot

“…. Cocoa "Arriba Nacional", cultivated in the Amazonian region of Ecuador, showed higher values of avonoids, anthocyanins, and stilbenes (trans-resveratrol) compared to cocoa obtained from the coastal region[34]. Cocoa waste (cocoa shells) is used as an ingredient in the production of food bioproducts due to its high content of polyphenols and fiber, or it is used as an antimicrobial agent [35]…”