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

Leite, Paula Bacelar; Maciel, Leonardo Fônseca; Opretzka, Luiza Carolina França; Soares, Sérgio Eduardo; Bispo, Eliete da Silva

doi:10.1590/s1413-70542013000300007

Cited by 18 publications

(17 citation statements)

References 27 publications

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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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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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“…Many authors reported the highest levels of (-) epicatechin in cocoa beans, mass and chocolate (Miller et al, 2006;Payne et al, 2010;Leite et al, 2013).…”

Section: Phenolic Compounds and Methylxantinesin Cocoa Beans During Fmentioning

confidence: 99%

“…This fact can occur since factors as genetic, soil, growing conditions and weather characteristics can affect the profile and concentration of these compounds (Niemenak et al, 2006;Meng et al, 2009;Elwers et al, 2009;Leite et al, 2013).…”

Section: Phenolic Compounds and Methylxantinesin Cocoa Beans During Fmentioning

confidence: 99%

“…During fermentation, the pulp is degraded by the successive action of microorganisms, promoting the rise of temperature to about 50 °C and the formation of ethanol and lactic acid, driving to the embryo death, which creates an environment for formation of flavor and aroma precursors of chocolate, developed through roasting process (Lopez, 1986;Leite et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Cruz

Leite

Soares

et al. 2015

Food Sci. Technol (Campinas)

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Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.Keywords: cocoa; fermentation; polyphenols; methylxantines.Practical Application: Dbserve the behavior of bioactive substances in cocoa beans during preprocessing.

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“…To overcome the cacao production crisis caused by witches’ broom, certain Bahian farmers have invested in the gourmet chocolate market, in which flavorful cacao is worth three times the price of standard cacao. The Maranhão and Catongo (a spontaneous mutant of Comum cacao) varieties are currently used in the fine cacao market, and they have been reported to produce less astringent and more flavorful chocolate [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

et al. 2015

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Bahia is the most important cacao-producing state in Brazil, which is currently the sixth-largest country worldwide to produce cacao seeds. In the eighteenth century, the Comum, Pará and Maranhão varieties of cacao were introduced into southern Bahia, and their descendants, which are called ‘Bahian cacao’ or local Bahian varieties, have been cultivated for over 200 years. Comum plants have been used to start plantations in African countries and extended as far as countries in South Asia and Oceania. In Brazil, two sets of clones selected from Bahian varieties and their mutants, the Agronomic Institute of East (SIAL) and Bahian Cacao Institute (SIC) series, represent the diversity of Bahian cacao in germplasm banks. Because the genetic diversity of Bahian varieties, which is essential for breeding programs, remains unknown, the objective of this work was to assess the genetic structure and diversity of local Bahian varieties collected from farms and germplasm banks. To this end, 30 simple sequence repeat (SSR) markers were used to genotype 279 cacao plants from germplasm and local farms. The results facilitated the identification of 219 cacao plants of Bahian origin, and 51 of these were SIAL or SIC clones. Bahian cacao showed low genetic diversity. It could be verified that SIC and SIAL clones do not represent the true diversity of Bahian cacao, with the greatest amount of diversity found in cacao trees on the farms. Thus, a core collection to aid in prioritizing the plants to be sampled for Bahian cacao diversity is suggested. These results provide information that can be used to conserve Bahian cacao plants and applied in breeding programs to obtain more productive Bahian cacao with superior quality and tolerance to major diseases in tropical cacao plantations worldwide.

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

Cited by 18 publications

References 27 publications

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

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

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

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