Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia

Carrillo, Luis C.; Londoño, Jorge Eliécer Ossa; Gil, Andrés

doi:10.1016/j.foodres.2013.06.019

Cited by 127 publications

(118 citation statements)

References 35 publications

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“…Niemenak et al [2] also determined the epicatechin and catechin contents of different Theobroma cacao L. clones and reported on the concentration variability among several genotypes. The levels of monomeric flavan-3-ols and procyanidins found are similar to recently reported values by Carrillo et al [13] and Kothe et al [10]. However, the catechin and epicatechin contents of all our analyzed raw cocoa beans were lower than those reported for freshly harvested fermented cocoa seeds in a study by Elwers et al [9] and Niemenak et al [2] who determined the monomeric flavan-3-ols content of different cocoa clones.…”

Section: Resultssupporting

confidence: 91%

“…Among a large variety of T. cacao types grown in Central West Africa, South America, Asia, and Oceania, the most important groups are Criollo, Forastero, and Trinitario, which is a natural hybrid between the Criollo and Forastero [11,12]. During the last few years, new hybrid clones, which are more resistant to adverse environmental conditions, have been introduced on cocoa tree plantations [13].…”

Section: Introductionmentioning

confidence: 99%

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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Oracz

Nebesny

Żyżelewicz

2015

Eur Food Res Technol

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Oracz

Nebesny

Żyżelewicz

2015

Eur Food Res Technol

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“…Results showed higher epicatechin content than catechin and higher theobromine content than caffeine, as was also reported by Leite et al (2013) who studied cocoa mass and Carrillo et al (2014) who studied sun-dried cocoa beans.…”

Section: Resultssupporting

confidence: 83%

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

et al. 2018

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This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (DTA). Antioxidant activity was determined using DPPH, FRAP, DRAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxanthines were determined using high-performance liquid chromatography with an ultraviolet detector (HPLC-UV). DTA was determined by ultra-performance liquid chromatography with fluorescence detection (UPLC-FLR). Ot was found that during cocoa drying, there was a reduction in antioxidant activity with reduced phenolic compound content (0.04 mg.g -1 of catechin before drying to 0.02 mg.g -1 after drying) and reduced methylxanthines (19.44 mg.g -1 of theobromine before drying to 11.71 mg.g -1 after drying). Dnly one sample showed contamination by DTA (7.1 μg.kg -1). The traditional drying method showed the highest conservation of antioxidant activity and methylxanthine and phenolic compound content.

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“…We notice clearly that with antioxidant capacity, only almond beans can discriminate the best areas of cocoa production. So, there was an influence of geographical source of cocoa antioxidant capacity on the analyzed samples (Carrillo et al, 2013). This was similar to the work of Othman et al (2007) who monitored polyphenols and antioxidant capacity in beans from a range of geographical sources and demonstrated that there was a significant effect of production area on these parameters and that a good correlation could be made between total polyphenols and antioxidant capacity.…”

Section: Antioxidant Capacitysupporting

confidence: 80%

Soil effect on polyphenols content and antioxidant capacity of new hybrid variety of cocoa from Côte d’Ivoire

Yapo¹,

Ouffoue²,

Timothée³

et al. 2014

Int. J. Bio. Chem. Sci

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Polyphenols have gained much interest recently due to their antioxidant capacity and possible benefits to human health. Cocoa (Theobroma cacao) is a rich source of polyphenols and has higher antioxidant activity than teas and red wines. Cocoa and its derived products contain different types of polyphenols and possess different levels of antioxidant. New hybrids called "cocoa mercedes" have been developed in Côte d'Ivoire for their precocity of production and an improved yield per hectare. The aim of this study is to assess the polyphenols content and antioxidant capacity of these new hybrids in correlation with their geographical sources. Crude extracts were obtained from freeze-dried beans and juice of cocoa in 80% methanol. Polyphenols were measured using the Folin-Ciocalteu's assay and antioxidant capacity by ORAC assay. Total extractable polyphenols were important with almonds followed by fermented juice and Abengourou gave the highest polyphenol content. Antioxidant capacity of almonds was found significantly higher than the other cocoa samples. Abengourou provided the best antioxidant capacity in comparison with other production areas of cocoa such as Adzope, Divo and Yamoussoukro. Effects of geographical sources could influence the polyphenol content and antioxidant capacity of cocoa.

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Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia

Cited by 127 publications

References 35 publications

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Soil effect on polyphenols content and antioxidant capacity of new hybrid variety of cocoa from Côte d’Ivoire

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