Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes

Abstract

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.

Aroma Properties of Cocoa Fruit Pulp from Different Origins

“…Indonesia is mainly a bulk cocoa producer and only 1% of its total cocoa exports is classified as fine and flavor cocoa [46]. Therefore, it is likely that the analyzed SUL2 variety, categorized as a Trinitario cocoa [47,48], would be also considered to have a bulk cocoa quality. Altogether, the low FD factor of linalool in Indonesian cocoa pulp and the fatty, cheesy, and phenolic notes suggest that the pulp from this origin, specifically of the variety SUL2, is less suitable for products in which predominant attributes such as fresh, fruity, and floral are desired (e.g., juices, jams, fruit snacks).…”

Attenuating Effect of Peruvian Cocoa Populations on the Acute Asthmatic Response in Brown Norway Rats

“…Cocoa has been considered beneficial for several chronic diseases [ 50 , 51 , 52 , 53 ], and it has been reported that such positive effects are mainly due to the composition of its bioactive compounds [ 54 ]. The content of such bioactive compounds in cocoa is largely dependent not only on the agricultural and postharvest practices and processing, but also on the cultivar and origins of cocoa [ 22 , 23 ]. In this sense, herein we have tested different Peruvian cocoa samples cultivated in various regions of the country, which could impact differently on human health due to their different bioactive compound contents.…”

“…Effects of cocoa intake will vary depending on the amount of flavonoids and other bioactive compounds present in the product. Polyphenolic content of cocoa products varies greatly due to genetic factors, such as the variety or clone their beans come from [ 22 , 23 ]. However, genetics only partially determines the biochemical profile.…”

Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels

“…The majority of studies using cocoa or its food derivatives do not carry out a detailed analysis of its composition, which can be key to explain the observed effects. Indeed, there is great variability in cocoa flavonoid content, both in quality and quantity, and there are many factors that influence its composition, for example, the variety and the geographical location of the cocoa beans, and the manufacturing process of the cocoa (fermentation, roasting, alkalization) 7,33,34 . This variability makes it necessary to perform detailed analyses of the cocoa used in studies.…”