Variability of butterfat content in cacao (<i>Theobroma cacao</i> L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad

Khan, Naeem; Motilal, Lambert A.; Sukha, Darin A.; Bekele, Frances L.; Iwaro, A.D.; Bidaisee, Gillian; Umaharan, Pathmanathan; Grierson, Lebert; Zhang, D.

doi:10.1017/s1479262108994132

Cited by 11 publications

(9 citation statements)

References 8 publications

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“…(Lespinasse et al 2000). Cacao is the only species of Theobroma that has been continuously evaluated for different botanical (Bartley 2005;Bekele et al 2006) and agronomic traits (Pires et al 1998;Khan et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Morphological characterization of leaf, flower, fruit and seed traits among Brazilian Theobroma L. species

Santos

Pires

Corrêa

2011

Genet Resour Crop Evol

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Morphological variability of four wild species, one semi-cultivated and one cultivated species of Theobroma L., indigenous to Brazil and introduced in the Bahian cocoa-growing region, was characterized based on 35 quantitative and 13 qualitative traits. T. cacao, which shows a great diversity of conserved germplasm and many published references for morphological characterization, besides of being one of the most cultivated species in Theobroma, was used for comparison as reference species. Sample size was defined for each organ evaluated and individual data set related to leaf, flower, fruit and seed analyzed by a multivariate approach. The studied species showed a large variation for all morphological traits evaluated. T. grandiflorum (Willd. ex Spreng.) Schum. and T. bicolor Humb. et Bonpl. showed the highest means for quantitative variables but were very divergent from each other considering flower and qualitative traits. These were the only species that presented similar number of seeds in comparison with T. cacao. A species with smaller means for most traits was T. obovatum Klotzsch ex Bernoulli. The four wild species show white seeds while T. cacao shows purple ones. Multivariate analysis of variance indicates significant differences between Theobroma species for individual or grouped morphological fruit traits. The results from a cluster analysis were, in a general way, congruent with botanical classification. The statistical analysis performed here was useful to identify a great variability among evaluated traits and to distinguish the most divergent variables from Theobroma species. This work provided an important contribution to morphological characterization of polymorphic traits from different organs of Theobroma species, which can help breeders in the future on the direction of interspecific crosses attempts.

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Section: Introductionmentioning

confidence: 99%

Morphological characterization of leaf, flower, fruit and seed traits among Brazilian Theobroma L. species

Santos

Pires

Corrêa

2011

Genet Resour Crop Evol

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“…e fraction of fat varies according to the type of cocoa population and genotype (Khan et al 2008;Pires et al 1998). With respect to FFAs, when present at low concentrations, these are regarded as contributing to the normal flavor of cocoa.…”

Section: Cocoa Butter Characteristicsmentioning

confidence: 99%

Quality and Safety of Cocoa Beans L Í Di a J . R . Limaandm. J . Rob Nou T

Schwan¹,

Fleet²

2014

Cocoa and Coffee Fermentations

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This publication is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

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“…The chemical composition of several varieties of cocoa has already been studied. High fat contents account for more than 40–57% of the bean weight, and the majority of lipids, including stearic, oleic, palmitic and linoleic acids, were found in varying amounts depending on variety [ 5 , 6 ]. Sterols, fibers, minerals and methylxanthine compounds such as theobromine, theophylline and caffeine were relevant in the bean compositions [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa “Guiana”

Jean-Marie

Béreau

Poucheret³

et al. 2021

Foods

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Guiana is a little-known and endemic variety of cocoa (Theobroma cacao), native to French Guiana. No data were available regarding its chemical composition and biological properties; therefore, a study was necessary, using Forastero as a reference. To exemplify biological activities of the cacao species, cocoa extracts were evaluated by antioxidant (DPPH, FRAP, ORAC) and anti-inflammatory assays. Our results showed that raw Guiana presented equivalent DPPH and FRAP activities, but a 1.3-fold higher antioxidant activity (1097 ± 111.8 μM ET/g DM) than Forastero (838.5 ± 67.8 μM ET/g DM) in ORAC assay. Furthermore, the impact of fermentation (under four conditions: unfermented, two days, four days and six days of fermentation) on Guiana cocoa beans composition and health properties was also studied. Indeed, fermentation, a key step necessary to obtain the taste and color of chocolate, is generally known to alter bean composition and modulate its health benefits. At six days, the fermentation process led to a nearly 25% lower antioxidative capacity in various assays. Moreover, in inflammation-induced macrophage assays, Guiana and Forastero unfermented extracts induced a 112% stimulation in TNF-α production, and a 56.8% inhibition of IL-6 production. Fermentation altered the cocoa composition by diminishing bioactive compounds, which could be responsible for these biological activities. Indeed, after six days of fermentation, compounds decreased from 614.1 ± 39.3 to 332.3 ± 29 mg/100 g DM for epicatechin, from 254.1 ± 14.8 to 129.5 ± 20.7 mg/100 g DM for procyanidin B2 and from 178.4 ± 23.5 to 81.7 ± 2.9 mg/100 g DM for procyanidin C1. The similar composition and the equivalent or higher antioxidant activity of Guiana leads us to propose it as an alternative to Forastero.

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Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad

Cited by 11 publications

References 8 publications

Morphological characterization of leaf, flower, fruit and seed traits among Brazilian Theobroma L. species

Morphological characterization of leaf, flower, fruit and seed traits among Brazilian Theobroma L. species

Quality and Safety of Cocoa Beans L Í Di a J . R . Limaandm. J . Rob Nou T

Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa “Guiana”

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