Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru

Abstract

Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.

Antioxidants and total polyphenols of a black chocolate whit incorporation of unroasted cocoa (Theobroma cacao L.)

“…Con 10% de incorporación, se logra duplicar el contenido fenólico y con dosis de 20 y 30% la razón de cambio se reduce (Figura 2); esto podría deberse a que aunque los polifenoles son los principales antioxidantes del cacao (Vásquez-Ovando et al, 2016), también están presentes otras sustancias antioxidantes entre ellas, metilxatinas como la teobromina y en menor cantidad la cafeína (Katz et al, 2011); también podría deberse a que a mayor cantidad de cacao crudo incorporado, parte de los compuestos antioxidantes de éste sufre deterioro (Di Mattia et al, 2017). Adicionalmente, se debe tener en cuenta que los ácidos grasos, componentes mayoritarios del cacao (Oliva-Cruz et al, 2021), también tienen propiedad antioxidante (Gustinelli et al, 2018) y podrían verse afectados por las condiciones de proceso.…”

Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

“…Cacao from different farms also varies for fat content with cacao cultivated in Ecuador showing a fat range of 45%–52%, whereas plantations in northeastern Peru show a low‐fat content of 17%–30%. This variation was explained by geographic origin of samples and cultivated genotypes (Oliva‐Cruz et al., 2021; Samaniego et al., 2021). On average, chocolate manufactures prefer a high fat content of 55%–58% in cacao seeds (CAOBISCO/ECA/FCC, 2015).…”

“…A healthier fat profile includes lower amounts of saturated and higher amounts of unsaturated fat, being preferred in chocolate products (Torres‐Moreno et al., 2015). Specifically, a lower amount of palmitic acid in cacao fat is ideal because it reduces the risk of cardiovascular health problems, and a higher amount of stearic acid is favored because it is desaturated in the organism as oleic acid (Oliva‐Cruz et al., 2021; Samaniego et al., 2021). Variations in fat profiles are observed in cacao populations.…”

Genetic Groups of Fine-Aroma Native Cacao Based on Morphological and Sensory Descriptors in Northeast Peru

“…They includea high content of non-nutritive, bioactive compounds, such as flavonoids, phenolics, anthocyanins, and phenolic acids, and nutritive compounds, such as sugars, essential oils, carotenoids, vitamins, and minerals (Gecer et al, 2020;Bolaric et al, 2021;Grygorieva et al, 2021). Cocoa (Theobroma cacao) is a perennial crop of global importance and a major input for the chocolate industry; in particular, its polyphenols and antioxidants content contribute to a healthy diet for humans (Oliva-Cruz et al, 2021b). Worldwide, three main groups of cocoa are cultivated, Despite cocoa's importance in the regional economy and its high quality in aroma and flavor, and of course, the high diversity recognized in this geographical area, the yields obtained from the fine-aroma native cacao (FFNC) are low (between 700 and 900 kg/ha) (FIP, n.d.), a situation that encourages the introduction of high-yielding hybrid varieties (2,500 kg/ha).…”

“…They includea high content of non-nutritive, bioactive compounds, such as flavonoids, phenolics, anthocyanins, and phenolic acids, and nutritive compounds, such as sugars, essential oils, carotenoids, vitamins, and minerals ( Gecer et al, 2020 ; Bolaric et al, 2021 ; Grygorieva et al, 2021 ). Cocoa ( Theobroma cacao ) is a perennial crop of global importance and a major input for the chocolate industry; in particular, its polyphenols and antioxidants content contribute to a healthy diet for humans ( Oliva-Cruz et al, 2021b ). Worldwide, three main groups of cocoa are cultivated, namely, Criollo, which is the first group of domestic cocoa in the world; Forastero, which is mainly cultivated in the Amazon region; and Trinitario, which is the hybrid form of the two previous groups 3,800 years ago ( Ruiz-Erazo, 2014 ).…”