Profile of bioactive components of cocoa (Theobroma cacao L.) by-products from Ecuador and evaluation of their antioxidant activity

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dc.contributor.authorLlerena Silva, Wilma Maribel
dc.contributor.authorSamaniego, Iván Rodrigo
dc.contributor.authorVallejo, Christian
dc.contributor.authorArreaga, Adner
dc.contributor.authorZhunio, Billy
dc.contributor.authorCoronel, Zomayra
dc.contributor.authorQuiroz, James
dc.contributor.authorAngós Iturgaiz, Ignacio
dc.contributor.authorCarrillo, Wilman
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.date.accessioned2023-07-04T07:29:57Z
dc.date.available2023-07-04T07:29:57Z
dc.date.issued2023
dc.date.updated2023-07-04T07:14:01Z
dc.description.abstractThe aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV–VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)/100 mL, TFC 36.80 mg catechin equivalents (CE)/100 mL, catechin (CAT) 35.44 mg/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg/L), epicatechin (EPI) 13.71 mg/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE/100 g) and TFC (20.57 mg CE/100 g). However, CAT (16.16 mg/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (<0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive/moderate correlation (0.94) with methylxanthines.en
dc.format.mimetypeapplication/pdfen
dc.format.mimetypeapplication/zipen
dc.identifier.citationLlerena, W., Samaniego, I., Vallejo, C., Arreaga, A., Zhunio, B., Coronel, Z., Quiroz, J., Angós, I., & Carrillo, W. (2023). Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity. Foods, 12(13), 2583. https://doi.org/10.3390/foods12132583en
dc.identifier.doi10.3390/foods12132583
dc.identifier.issn2304-8158
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/45727
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofFoods 2023, 12, 2583en
dc.relation.publisherversionhttps://doi.org/10.3390/foods12132583
dc.rights© 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCacaoen
dc.subjectNacional X Trinitario typeen
dc.subjectCCN-51en
dc.subjectMucilageen
dc.subjectBean shellen
dc.subjectPolyphenolsen
dc.subjectFlavonoidsen
dc.subjectAntioxidant activityen
dc.titleProfile of bioactive components of cocoa (Theobroma cacao L.) by-products from Ecuador and evaluation of their antioxidant activityen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
relation.isAuthorOfPublication6c547250-8977-4c7e-8ebd-baa103f2e3a8
relation.isAuthorOfPublication.latestForDiscovery6c547250-8977-4c7e-8ebd-baa103f2e3a8

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