Complementary use of 1H NMR and multi-element IRMS in association with chemometrics enables effective origin analysis of cocoa beans (Theobroma cacao L.)

2019 ◽  
Vol 299 ◽  
pp. 125105 ◽  
Author(s):  
Stefan G. Bindereif ◽  
Felix Brauer ◽  
Jan-Marcel Schubert ◽  
Stephan Schwarzinger ◽  
Gerhard Gebauer
Keyword(s):  
1H Nmr ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Theobroma Cacao L ◽  
Origin Analysis

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽  
2021 ◽  
pp. 111629
Author(s):  
Fernando Ramos-Escudero ◽  
Sandra Casimiro-Gonzales ◽  
África Fernández-Prior ◽  
Keidy Cancino Chávez ◽  
José Gómez-Mendoza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Antioxidant Capacity ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Total Antioxidant ◽  
Theobroma Cacao L

Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

2018 ◽  
Vol 11 (5) ◽  
pp. 1510-1517 ◽  
Author(s):  
Juliana C. Hashimoto ◽  
Jéssica C. Lima ◽  
Renata M. S. Celeghini ◽  
Alessandra B. Nogueira ◽  
Priscilla Efraim ◽  
...  
Keyword(s):  
Quality Control ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Theobroma Cacao ◽  
Near Infrared ◽  
Cocoa Beans ◽  
Theobroma Cacao L

scholarly journals Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

2020 ◽  
Vol 23 (1) ◽  
pp. 434-444
Author(s):  
Collazos-Escobar G.A. ◽  
Gutiérrez-Guzmán N. ◽  
Váquiro-Herrera H.A. ◽  
Amorocho-Cruz C.M.
Keyword(s):  
Theobroma Cacao ◽  
Adsorption Properties ◽  
Water Dynamics ◽  
Cocoa Beans ◽  
Theobroma Cacao L

1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans

2010 ◽  
Vol 58 (23) ◽  
pp. 12105-12111 ◽  
Author(s):  
Augusta Caligiani ◽  
Domenico Acquotti ◽  
Martina Cirlini ◽  
Gerardo Palla
Keyword(s):  
1H Nmr ◽  
Theobroma Cacao ◽  
Nmr Study ◽  
Theobroma Cacao L

scholarly journals Penggunaan Mol Hijau Pada Tanaman Kakao Di Desa Dangintukadaya, Kecamatan Jembrana, Kabupaten Jembrana

2020 ◽  
Vol 2 (2) ◽  
pp. 16-19
Author(s):  
Nuranita Naningsi
Keyword(s):  
Theobroma Cacao ◽  
Fruit Growth ◽  
Contributing Factors ◽  
Cocoa Beans ◽  
Inappropriate Use ◽  
Small Fruit ◽  
The Impact ◽  
Chemical Pesticides ◽  
Theobroma Cacao L

This study aims to determine the effect of using green Local Microorganisms for cocoa plants ((Theobroma cacao L) Cocoa is a plant that has many benefits. Production of cocoa beans often decreases. One of the contributing factors is due to white bug infestation (Planococcus minor). These insects suck the small fruit so the fruit will dry up and fruit growth is inhibited. Inappropriate use of synthetic insecticides will have a bad impact. Local Microorganisms is fermented solution made from the materials around us. The aim of this study giving farmers an understanding of the purpose, benefits and mechanism for using green Local Microorganisms to reduce the impact of using chemical pesticides. Green Local Microorganisms is very effective in killing white lice on cocoa plants.

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

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