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Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk.
Hernández-Hernández, Carolina; Viera-Alcaide, Isabel; Morales-Sillero, Ana María; Fernández-Bolaños, Juan; Rodríguez-Gutiérrez, Guillermo.
Afiliação
  • Hernández-Hernández C; Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain.
  • Viera-Alcaide I; Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain.
  • Morales-Sillero AM; Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Ctra. Utrera km 1, 41013 Seville, Spain.
  • Fernández-Bolaños J; Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain.
  • Rodríguez-Gutiérrez G; Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain. Electronic address: guirogu@cica.es.
Food Chem ; 240: 831-839, 2018 Feb 01.
Article em En | MEDLINE | ID: mdl-28946348
A characterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was carried out. From five different extraction methods commonly used for phenols, extraction with acidified methanol-water was chosen as the best to quantify the concentrations of theobromine and individual phenols in cocoa beans. High concentrations of individual and total phenols were found for genotypes native to Mexico (like RIM105, M031, and M033) or from Peru and Ecuador (INI10), but not the commercial mix (CAF), and were directly associated with their antioxidant activities. Despite the loss of some theobromine and phenols during fermentation, epicatechin remained in the fermented cotyledon in high concentrations. This study could help promote the commercialization of Mexican genotypes of cocoa and reports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compounds and fiber, as novel functional extracts for use in food formulation or for nutraceutical purposes.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau País/Região como assunto: America do sul / Ecuador / Mexico / Peru Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Espanha País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau País/Região como assunto: America do sul / Ecuador / Mexico / Peru Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Espanha País de publicação: Reino Unido