SciELO - Scientific Electronic Library Online

 
vol.10 issue4Cultural, biological and chemical control of Moniliophthora roreri and Phytophthora spp IN Theobroma cacao ‘CCN-51’Index of carotenoids of bell pepper (Capsicum annuum) based on color measurement, using hyperspectral and digital images author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Scientia Agropecuaria

Print version ISSN 2077-9917

Abstract

TOLENTINO, María E.; CAMASCA, Pedro  and  PELAEZ, Pedro P.. Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste. Scientia Agropecuaria [online]. 2019, vol.10, n.4, pp.521-530. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2019.04.09.

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g

Keywords : Analysis of main components; minerals; process; cocoa.

        · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License