Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon
| Autor: | Chiara Toniolo, Marcello Nicoletti, Massimo Ricciutelli, Gianni Sagratini, Dennis Fiorini, Sauro Vittori, Filippo Maggi, Giovanni Caprioli, Biapa Prosper |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Plant Proteins Dietary Antioxidants Catechin 03 medical and health sciences chemistry.chemical_compound Caffeic Acids 0404 agricultural biotechnology Nutraceutical Botany Food Quality Caffeic acid medicine Humans Cameroon Food science High performance thin layer chromatography Chocolate Theobromine Flavonoids Cacao Principal Component Analysis Volatile Organic Compounds 030109 nutrition & dietetics Fatty Acids food and beverages 04 agricultural and veterinary sciences Dietary Fats 040401 food science Oleic acid fatty acids GCMS HPTLC HSSPME polyphenols food science chemistry Cinnamates Polyphenol Xanthines Dietary Supplements Seeds Composition (visual arts) Stearic acid Nutritive Value Food Science medicine.drug |
| Popis: | Analysis of the complex composition of cocoa beans provides fundamental information for evaluating the quality and nutritional aspects of cocoa-based food products, nutraceuticals and supplements. Cameroon, the world's fourth largest producer of cocoa, has been defined as "Africa in miniature" because of the variety it habitats. In order to evaluate the nutritional characteristics of cocoa beans from five different regions of Cameroon, we studied their polyphenolic content, volatile compounds and fatty acids composition. The High Performance Thin Layer Chromatography (HPTLC) analysis showed that the Mbalmayo sample had the highest content of theobromine (11.6 mg/g) and caffeic acid (2.1 mg/g), while the Sanchou sample had the highest level of (-)-epicatechin (142.9 mg/g). Concerning fatty acids, the lowest level of stearic acid was found in the Mbalmayo sample while the Bertoua sample showed the highest content of oleic acid. Thus, we confirmed that geographical origin influences the quality and nutritional characteristics of cocoa from these regions of Cameroon. |
| Databáze: | OpenAIRE |
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