Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador

Samaniego, Iván; Espín, Susana; Quiroz, James; Ortiz, Bladimir; Carrillo, Wilman; García‐Viguera, Cristina; Mena, Pedro

doi:10.1016/j.jfca.2020.103448

Cited by 31 publications

(40 citation statements)

References 32 publications

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“…Nazaruddin et al (2006) reported values of (-)-epicatechin in fermented and dried Malaysian cocoa beans of 4.61 mg/g. Samaniego et al (2020) showed values of (-)-epicatechin content in fermented and dried Ecuadorian cacao beans, between 3.45-13.16 mg/g. This behavior occurs because of about 60% of the polyphenol content decrease in cocoa pre-industrialization processes (Gil 2012).…”

Section: Flavan 3-olsmentioning

confidence: 95%

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

et al. 2021

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The health benefits of cocoa depend on the flavan 3-ols, procyanidins, and methylxanthines, which decrease from the early stages of cocoa bean processing. The objective of this research was to obtain a cocoa extract high in these compounds with (-)-epicatechin as the primary reference. An evaluation of two pretreatments of cocoa beans with a control after harvesting was made: A (untreated/control), B (Frozen), and C (Polyphenol oxidase inhibition), all followed by dehydration at 45 °C until obtaining a cocoa powder. In terms of (-)-epicatechin content, the best pretreatment was put on to a hydroalcoholic extraction. Flavan 3-ols, procyanidins, methylxanthines, and total polyphenols content (TPC), were quantified in the cocoa powders and the hydroalcoholic extract. The results showed that the control (A), significantly conserves the (-)-epicatechin (24.964 ± 0.400 mg/ g) ca. 7 times more than conventionally sun-dried and fermented beans (3.742 ± 1.977 mg/g) ca. The hydroalcoholic extraction increased the (-)-epicatechin ca. 3 times more based on pretreatment A (84.738 mg/g).

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Section: Flavan 3-olsmentioning

confidence: 95%

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

et al. 2021

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“…Organic acids such as citric acid are traceable compounds with impact on sensory descriptors recognized as differentiating volatiles for fine cocoa and origin, 55 while the origin traceability and fingerprinting of polyphenols 56 and minerals 57 have also been well studied. Additionally, the content of theobromine, caffeine and flavan‐3‐ols was found to differentiate samples of Nacional cocoa from different region in the same country 58 …”

Section: Cocoa Genotypes and Quality Paradigmsmentioning

confidence: 95%

“…However, quality control techniques continue to aim towards more efficient and appropriate methodologies for the traceability of cocoa signatures. Chemometric methods have been implemented for characterizing key compositional markers such as volatiles, 12,100–103 fatty acids, 104 peptides, 11,67,105 bioactive compounds 82,106,107 and methylxanthines, 58,60 as well as heavy metals 56,108–111 and other contaminants 112,113 . From this perspective, a recent review on the traceability of cocoa origin has summarized and discussed destructive and nondestructive technologies providing examples aiming at assessing cocoa quality, the study of new functional properties, the detection of trace contaminants and the detection of authenticity 10 …”

Section: Authentication and Geographical Differentiation Of Qualitymentioning

confidence: 99%

Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

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Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

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“…Total polyphenols content (TPC) was determined using the method described by Samaniego et al. (2020). The sample lyophilized was dissolved in methanol: water: formic acid (70:30:0.1 v:v:v ).…”

Section: Methodsmentioning

confidence: 99%

Effect of modified atmosphere packaging (MAP) in the antioxidant capacity of arazá ( Eugenia stipitata McVaugh), naranjilla ( Solanum quitoense Lam.), and tree tomato ( Solanum betaceum Cav.) fruits from Ecuador

Llerena

Samaniego

Boronat-Navarro

et al. 2020

J. Food Process. Preserv.

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Barry-Ryan, 2007). It is known that eating habits can have an influence for the prevention of metabolic diseases such as hypertension, diabetes, and obesity. Various studies have described many polyphenols compounds found in foods as fruits, vegetables, tea, and seeds. These polyphenols compounds can prevent damage caused by oxidative stress such as damage cell and damage in DNA (Zhu et al., 2019). Epidemiological studies suggest that there is a correlation between the high consumption of phenolic compounds in the diet and the

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Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador

Cited by 31 publications

References 32 publications

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

Quality differentiation of cocoa beans: implications for geographical indications

Effect of modified atmosphere packaging (MAP) in the antioxidant capacity of arazá ( Eugenia stipitata McVaugh), naranjilla ( Solanum quitoense Lam.), and tree tomato ( Solanum betaceum Cav.) fruits from Ecuador

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