Phenotypic Characterization of Fine-Aroma Cocoa from Northeastern Peru

The phenotypic characterization of cacao (Theobroma cacao L.) plays an important role in the generation of information for the conservation of cacao germplasm. The objective of this study is to characterize phenotypically 146 ecotypes of fine-aroma native cacao (FFNC) from northeastern Peru that were collected from 280 to 1265 metres above sea level. Morphological descriptors of fruits and seeds, sensory characteristics, and productivity descriptors were used. The data obtained were analyzed using descriptive statistics with pie charts, distribution histograms, and multiple correspondence analysis. The results showed that 76.7% of the cocoa ecotypes had green immature fruits, 73% showed slight roughness on the surface of the fruit, 54% showed an intermediate thickness of the fruit wall, and 90% had the appearance of pairs of equidistant ridges. Regarding seed characteristics, 71% showed purplish cotyledons, with a high presence of floral and fruity notes and low levels of bitterness and astringency. Likewise, 52% of the fruits and 64% of the seeds were long. More importantly, cocoa beans needed to produce between 14 and 16 pods to obtain one kilogram of dry cocoa, which reflects a good level of productivity. Finally, there was a positive relationship between elevation levels and the presence of fine-flavoured native cocoa, i.e., the greatest diversity of native cocoa with floral and fruity notes was found above 501 metres above sea level.

Download Full-text

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

Indonesian Journal of Chemistry ◽

10.22146/ijc.21604 ◽

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

Download Full-text

Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v34i2.319 ◽

2018 ◽

Vol 34 (2) ◽

pp. 104-112

Author(s):

Muhammad Isa Dwijatmoko ◽

Budi Nurtama ◽

Nancy Dewi Yuliana ◽

Misnawi Misnawi

Keyword(s):

Theobroma Cacao ◽

Antioxidant Property ◽

Cocoa Bean ◽

Flavor Quality ◽

Cocoa Beans ◽

Total Polyphenols ◽

One Step ◽

Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

Download Full-text

Morphological characterization of elite cacao trees (Theobroma cacao L.) in Tumaco, Nariño, Colombia

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2015v9i2.4187 ◽

2016 ◽

Vol 9 (2) ◽

pp. 313 ◽

Cited By ~ 2

Author(s):

William Ballesteros P. ◽

Tulio César Lagos B. ◽

Hugo Ferney L.

Keyword(s):

Multiple Correspondence Analysis ◽

Rural Poverty ◽

Principal Component ◽

Morphological Characterization ◽

Anthocyanin Pigmentation ◽

Cocoa Beans ◽

Moniliophthora Perniciosa ◽

Plant Collections ◽

And Cluster Analysis

The cacao has become an essential part of the fight against the effects of illegal crops and rural poverty in Colombia. Because of their bromatological characteristics, cocoa beans are preferred in markets. However, there are few studies on the variability of the regional genotypes. The goal of this study was to characterize the cacao trees in Tumaco, Nariño (Colombia) and establish their morpho-agronomic variability. Plant collections were conducted in five production zones of the municipality between 0 to 270 m. On each farm, the productivity and plant health variables were recorded for the outstanding plants. The characterization was carried out using a Principal Component Analysis (PCA), Multiple Correspondence Analysis (MCA) and Cluster analysis. In the PCA, the first five components explained 70.2% of the variation. The first three components were characterized by productivity, while the last two components showed a low pod and grain index. In the MCA, the first three factors expressed 39.5% of the variation. The first three corresponded to the cundeamor cacao, acute pod apex, absence of anthocyanin in ripe fruits, without notable pulvinus, staminodes without anthocyanins, and moderately susceptible to Moniliophthora perniciosa. The last two components reported tolerance to M. roreri and Crinnipellis perniciosa, intense anthocyanin pigmentation on the floral buttons and Angoleta-shaped fruit. The selected genotypes showed important characteristics that must be analyzed with molecular and sensorial analyses.

Download Full-text

Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and dry Trinitario Cocoa Beans (Theobroma cacao L.): Whole Beans, Peeled Beans and Shells

Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia ◽

10.22209/rt.v42n1a06 ◽

2019 ◽

pp. 38-45 ◽

Cited By ~ 2

Author(s):

Aleida J. Sandoval ◽

◽

José A. Barreiro ◽

Andrea De Sousa ◽

Danny Valera ◽

...

Keyword(s):

Theobroma Cacao ◽

Cocoa Beans ◽

Theobroma Cacao L

Download Full-text

Food Addiction in Eating Disorders and Obesity: Analysis of Clusters and Implications for Treatment

Nutrients ◽

10.3390/nu11112633 ◽

2019 ◽

Vol 11 (11) ◽

pp. 2633 ◽

Cited By ~ 10

Author(s):

Susana Jiménez-Murcia ◽

Zaida Agüera ◽

Georgios Paslakis ◽

Lucero Munguia ◽

Roser Granero ◽

...

Keyword(s):

Eating Disorders ◽

Eating Disorder ◽

Personality Traits ◽

Food Addiction ◽

Total Sample ◽

Phenotypic Characterization ◽

Yale Food Addiction Scale ◽

High Prevalence ◽

Low Levels

Food addiction (FA) has been associated with greater psychopathology in individuals with eating disorders (ED) and obesity (OBE). The current study aims to provide a better phenotypic characterization of the FA construct by conducting a clustering analysis of FA in both conditions (ED and OBE). The total sample was comprised of 234 participants that scored positive on the Yale Food Addiction Scale 2.0. (YFAS-2) (119 bulimia nervosa (BN), 50 binge eating disorder (BED), 49 other specified feeding or eating disorder (OSFED) and 16 OBE). All participants completed a comprehensive battery of questionnaires. Three clusters of FA participants were identified. Cluster 1 (dysfunctional) was characterized by the highest prevalence of OSFED and BN, the highest ED severity and psychopathology, and more dysfunctional personality traits. Cluster 2 (moderate) showed a high prevalence of BN and BED and moderate levels of ED psychopathology. Finally, cluster 3 (adaptive) was characterized by a high prevalence of OBE and BED, low levels of ED psychopathology, and more functional personality traits. In conclusion, this study identified three distinct clusters of ED-OBE patients with FA and provides some insight into a better phenotypic characterization of the FA construct when considering psychopathology, personality and ED pathology. Future studies should address whether these three food addiction categories are indicative of therapy outcome.

Download Full-text

Identification of minimum descriptors for characterization of Capsicum spp. germplasm

Horticultura Brasileira ◽

10.1590/s0102-05362013000200004 ◽

2013 ◽

Vol 31 (2) ◽

pp. 190-202 ◽

Cited By ~ 3

Author(s):

Waldir C Junior e Silva ◽

Sabrina Isabel C de Carvalho ◽

João B Duarte

Keyword(s):

Qualitative Data ◽

Multiple Correspondence Analysis ◽

Statistical Treatment ◽

Stem Length ◽

Fruit Traits ◽

Morphological Descriptors ◽

Mature Fruit ◽

Capsicum Spp ◽

Cultivated Species

This study was proposed to select minimum descriptors to the characterization of accessions of Capsicum spp. from Embrapa Hortaliças germplasm bank, which are characterized mainly by qualitative data. From this collection, 893 (420 C. annuum, 106 C. baccatum, 307 C. chinense and 60 C. frutescens) were considered because they were completely characterized by 56 morphological descriptors. The statistical treatment was performed by factorial multiple correspondence analysis, combined with estimation of matrices of genetic dissimilarity among accessions for multicategoric data. Lists of minimum descriptors were proposed for the whole collection and for the subcollections related to the four cultivated species. Around thirty minimum descriptors were selected for each subcollection, maintaining a minimum of 0.90 for the correlation between the dissimilarity matrices that consider all the descriptors or only the selected minimum descriptors. These proposed lists allow a reduction of around 50% in the number of initial descriptors. The filament colour, mature fruit colour, number of locules, fruit position, origin, pungency, fruit surface, stem length, plant height and fruit length were selected as minimum descriptors, both to the whole collection and their subcollections. Most of these descriptors are related to the fruit traits of sweet and chilli peppers, which are important for genetic breeding of Capsicum because are related to storage, processing, marketing and consumption of commercial derived products.

Download Full-text