Peru is one of the centers of origin of Cocoa in the world, currently produces and exports 115,000 and 50,000 tons, respectively. It is the second producer and exporter worldwide of organic Cocoa, 75% of its production is related to fine or flavour Cocoa. The objective of the study was to evaluate the content of bioactive compounds and antioxidant capacity of four populations of fine or flavour Cocoa better characterized agronomically in Peru and compare these with a bulk Cocoa (CCN-51). Four populations of fine or flavour Cocoa from different geographical regions of Peru were evaluated: "White" from Piura (Coast), "Amazonas Peru" from Amazonas (Forest), "Criollo de Montaña" from Junin (Forest) and "Chuncho" from Cusco (Forest). After extraction with hexane, Cocoa powder was obtained, which was then extracted with acetone (50% v/v). The content of total phenolic compounds and total flavonoids was determined by the Folin-Ciocalteu method and aluminum chloride colorimetric method, respectively. The antioxidant capacity was evaluated using DPPH and FRAP assay. Statistical analysis of the experimental data were carried out using one-way ANOVA followed by Dunnet test (P&lt;0.05). Correlation between the different variables were conducted using the Pearson’s method. According to our results, the “Amazonas Peru” showed a significant increase in the levels of total polyphenols, total flavonoids and antioxidant capacity (FRAP, DPPH) compared to the bulk cocoa (P&lt;0.05), while the “Criollo de Montaña” presented higher levels of total polyphenols and flavonoids compared to the bulk Cocoa (P&lt;0.05) (Table 1). Pearson correlation coefficient of total phenolic and flavonoid content of extract Cocoa with DPPH and FRAP activity were r=0.740 (P&lt;0.01), r=0.542 (P&lt;0.05) and r=0.696 (P&lt;0.01), r=0.674 (P&lt;0.01), respectively. Our results suggest that “Amazonas Peru” and “Criollo de Montaña”, in addition to its improved organoleptic characteristics, have better nutraceutical and antioxidant properties compared to bulk Cocoa.

Physicochemical characterization and antioxidant capacity of four native populations of fine or flavour cocoa (<i>Theobroma cacao</i> L.) from Peru

2019 Fall National Meeting

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Physicochemical characterization and antioxidant capacity of four native populations of fine or flavour cocoa (Theobroma cacao L.) from Peru