Comparison of polyphenol,methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia |
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| Affiliation: | 1. Zurich University of Applied Sciences, Life Sciences and Facility Management, Campus Grüental, 8800 Wädenswil, Switzerland;2. University of Hamburg, Hamburg, School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany;1. Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium;2. Charité – University Medicine Berlin, Institute of Biochemistry, Charité-Platz 1/Virchowweg 6, D-10117 Berlin, Germany;3. Shared Facility Mass Spectrometry of the Charité, Charité-Platz 1/Virchowweg 6, D-10177 Berlin, Germany;4. Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium;5. Friedrich-Schiller-University Jena, Chair of General Microbiology and Microbe Genetics, Neugasse 24, D-07743 Jena, Germany;1. School of Engineering and Science, Jacobs University Bremen, Bremen, Germany;2. Barry Callebaut N.V., Lebbeke-Wieze, Belgium;1. Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland;2. Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland |
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| Abstract: | The aims of the current work were to study the influence of geographical areas on polyphenol and methylxanthine contents and the antioxidant activity in cocoa beans from different cocoa-growing areas of Colombia, and to evaluate the possibility of establishing a classification based on the geographical areas of the cocoa-growing regions. Eighteen cocoa farms located in eleven cocoa-growing areas were analyzed. The statistical analysis showed significant differences (p < 0.05) in total polyphenol content (TPC), flavan-3-ol, epicatechin, catechin, caffeine and theobromine contents as well as the theobromine/caffeine ratio and the antioxidant capacity between some of the different sampled farms, showing a significant effect of the cocoa-producing region on these parameters. Generally, a proportional relationship has been proposed to exist between the polyphenol content with changes in altitude of plant crops, despite this, our results suggest that the lower the altitude, the more polyphenols, flavan-3-ols and epicatechin are produced by the cocoa plant. Results of the principal component analysis (PCA) indicate that caffeine content and the theobromine/caffeine ratio could serve as parameters to establish a cocoa bean classification according to the geographical area of the cocoa-growing regions. |
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