Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

Elwers, Silke; Zambrano, Ángara; Rohsius, Christina; Lieberei, Reinhard

doi:10.1007/s00217-009-1132-y

Cited by 99 publications

(120 citation statements)

References 36 publications

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“…Besides flavonoids, anthocyanin components were also detected in samples and the two main anthocyanins found (cyanidin-3-arabinoside and cyanidin-3-galactoside) represented about 6% of defatted cocoa seed powder. These values were similar to those obtained by Effa et al (2015) in defatted cocoa powder and lower than those obtained by Elwers et al (2009) in cocoa seeds. For the last authors, the difference could be due to variation in the methods used for the extraction of anthocyanins.…”

Section: Discussionsupporting

confidence: 91%

Heterosis and heritability estimates of purine alkaloids and polyphenols in cocoa

Effa¹,

Ondobo²,

Djocgoue³

et al. 2016

Afr. Crop Sci. J.

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Section: Discussionsupporting

confidence: 91%

Heterosis and heritability estimates of purine alkaloids and polyphenols in cocoa

Effa¹,

Ondobo²,

Djocgoue³

et al. 2016

Afr. Crop Sci. J.

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“…Recently, Motamayor et al (2008) suggested a new classification of cocoa germplasm grouped into 10 genetic groups, which reflects the diversity of cocoa and a better approach than the previous classification (Motamayor et al 2002). The Criollo cocoa identified within this group has a low genetic diversity (Motamayor et al 2002) and its quality is considered one of the best in the world (Elwers et al 2009) although this variety is susceptible to disease. Cocoa exhibits considerable genetic variability regarding morphological and physiological traits (Daymond et al 2002a;.…”

Section: Botanical Sciencesmentioning

confidence: 99%

Does Criollo cocoa have the same ecophysiological characteristics than Forastero?

Tezara¹,

Urich²,

Jaimez³

et al. 2016

Bot. Sci.

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Background: The Palma Real Mountain of Venezuela has Criollo and Forastero cocoa trees of over 50 years old. These individuals are considered ancestral representatives of high quality cocoa that have survived for many years in this location without any agronomic management. Question: This study shows some physiological traits of these old trees, in order to determine whether differences exist in photosynthetic capacity and some biochemical parameters between the two types of cocoa growing under natural conditions. , carboxylation efficiency (CE) and photochemical activity, indicated a comparable photosynthetic capacity in both cocoa types. Conclusions: There are apparently no physiological disadvantages in Criollo compared with Forastero trees and therefore both could be recommended as suitable materials for cultivation in similar environments, thereby expanding cultivation of high quality cocoa. Key words: A/C curves, fluorescence, photosynthetic activity, Theobroma cacao, water potential. ¿Tiene el cacao Criollo las mismas características ecofisiológicas que el Forastero? ResumenAntecedentes: La Montaña Palma Real en Venezuela tiene árboles de cacao Criollo y Forastero de más de 50 años de edad. Estos individuos se consideran representantes ancestrales de cacao de alta calidad que han sobrevivido durante muchos años en este lugar sin ningún tipo de manejo agronómico. Pregunta: Este estudio muestra algunas características fisiológicos de estos árboles, con el fin de determinar si existen diferencias en la capacidad fotosintética y algunos parámetros bioquímicos entre los dos tipos de cacao que crecen en condiciones naturales. Especie estudiada: Theobroma cacao L. Sitio de estudio y años del estudio: se hizo en la montaña Palma Real en la Isla de Margarita, Estado Nueva Esparta, en enero de 2008 y noviembre de 2009. Métodos: Los individuos presentes en la zona, inicialmente se caracterizaron como cacao Criollo o Forastero; se evaluó el intercambio gaseoso, la fluorescencia de la clorofila, la respuesta de la tasa fotosintética (A) a la concentración intercelular de CO 2 (C i ) y a la densidad de flujo de fotones (PFD), la relación de isótopos de carbono (δ 13 C), la proporción de isótopos de nitrógeno (δ 15 N), y el contenido de clorofila y N foliar. Resultados: Los resultados mostraron que las características de intercambio de gases de cacao Criollo difieren levemente de los de cacao Forastero. Sin embargo, la PFD de saturación fue similar (~ 400 µmol m -2 s -1 ) con valores de A a luz saturante cerca de 4 µmol m -2 s -1 , la eficiencia de carboxilación (CE) y la actividad fotoquímica, indicaron una capacidad fotosintética comparable en ambos tipos de cacao. Conclusiones: Aparentemente no hay desventajas fisiológicas en el cacao Criollo en comparación con los árbo-les de cacao Forastero, por lo tanto ambos podrían ser recomendados como materiales adecuados para el cultivo en ambientes similares al lugar de estudio, aumentando así el cultivo de cacao de alta calidad.

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“…The determination of monomeric phenolic compounds (galic acid, catechin, caffeic acid and epicatechi n) and methyl xantin es (ca ffeine and theobromine) was performed according to the method described by Elwers et al (2009) …”

Section: Determination Of Monomeric Phenols and Methylxanthines By Hplcmentioning

confidence: 99%

Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

et al. 2013

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The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in cocoa mass did not vary among cultivars with values ranging from 23.95mg g -1 to 25.03mg g -1.Chocolates made from non resistant cultivars showed higher total phenolic compounds (19.11mg g , respectively. Epicatechin had higher content than catechin and the levels of these two compounds were higher in SR162. There were significant differences among samples of cocoa mass analyzed for caffeine. Chocolate made from SR162 had the highest amount of monomeric compounds due to its high concentration of catechin and epicatechin. The chocolate sample with the highest antioxidant activity was the SR162, followed by non resistant blend and PH16, showing relationship between the antioxidant activity and monomeric phenolics content.Index terms: Functional food, theobromine, caffeine, epicatechin, catechin. RESUMOA "vassoura bruxa" causada pelo fungo Moniliophthora perniciosa, é uma das doenças mais importantes do cacau na América Latina, provocando uma redução de cerca de 70% na produção das amêndoas na Bahia. Para tentar resolver o problema, muitos cultivares resistentes à enfermidade têm sido recomendados para os agricultores. Por outro lado, as características do chocolate são oriundas de várias substâncias, cuja formação depende da origem genética do fruto, do meio ambiente onde o cacau é cultivado e das operações de processamento. Assim, neste trabalho, objetivou-se determinar os compostos fenólicos monoméricos, metilxantinas e a atividade antioxidante em massa de cacau e chocolates provenientes de cultivares resistentes à "vassoura de bruxa" e não resistentes à doença. Os compostos fenólicos totais na massa de cacau não variou entre os cultivares com valores que variam entre 25,03mg g -1 a 23,95mg g -1.Chocolates feitos a partir de cultivares não resistentes à doença apresentaram maior teor de fenólicos totais (19,11mg g -1 ) que os cultivares resistentes, SR162 e PH16 com 16,08mg.g -1 e 15,46 mg.g -1 , respectivamente. Os conteúdos de epicatequina foram superiores aos de catequina em todos os cultivares. Houve diferenças significativas entre as amostras de massa de cacau analisadas para a cafeína. Chocolates produzidos a partir do cultivar SR162 apresentaram maior quantidade de compostos fenólicos e metilxantinas. A amostra de chocolate com a atividade a...

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Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

Cited by 99 publications

References 36 publications

Heterosis and heritability estimates of purine alkaloids and polyphenols in cocoa

Heterosis and heritability estimates of purine alkaloids and polyphenols in cocoa

Does Criollo cocoa have the same ecophysiological characteristics than Forastero?

Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

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