Composition
of bioactive compounds in cocoa beans is critical to
the sensory and nutritional quality of cocoa based products. Twenty-six
cocoa bean genotypes were freshly collected from the same plantation
location in Indonesia. The bioactive compounds in these raw cocoa
genotypes were identified and quantified. The results showed a great
diversity in the composition of bioactive compounds among the 26 cocoa
samples. The concentrations of methylxanthines, epicatechin, proanthocyanidin
(PA) B-type oligomers, clovamide, and anthocyanins were important
variables that differentiated these genotypes. MCC 01, SUL 3, ICCRI
03, and ICS 60 genotypes had the highest contents of flavan-3-ols
including PAs and have the potential to be developed for “healthy”
product formulations. Some genotypes such as DR 1, DR 2, DR 38, ICS
13, KPC 1, KW 617, RCC 71, and TSH 858 could be favored by industries
due to the potential to be made into end-products with brighter appearance.