Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste
The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples i...
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Universidad Nacional de Trujillo
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doaj-60e7c43830204e2c94beac3a5b744a9f2020-11-25T02:39:25ZengUniversidad Nacional de TrujilloScientia Agropecuaria2077-99172077-99172019-12-0110452153010.17268/sci.agropecu.2019.04.09Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa pasteMaría E. Tolentino0Pedro Camasca1Pedro P. Peláez2Universidad Nacional Agraria de la Selva. Facultad de Ingeniería en Industrias Alimentarias.Cooperativa Agraria Cafetalera Divisoria Ltda., Caserío Mapresa km. 4.40 C.F.B. Santa Martha, Leoncio Prado, Huánuco, Perú.Universidad Nacional Agraria de la Selva. Facultad de Ingeniería en Industrias Alimentarias.The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g.http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2657analysis of main componentsminerals;process;cocoa. |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
María E. Tolentino Pedro Camasca Pedro P. Peláez |
spellingShingle |
María E. Tolentino Pedro Camasca Pedro P. Peláez Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste Scientia Agropecuaria analysis of main components minerals; process; cocoa. |
author_facet |
María E. Tolentino Pedro Camasca Pedro P. Peláez |
author_sort |
María E. Tolentino |
title |
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
title_short |
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
title_full |
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
title_fullStr |
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
title_full_unstemmed |
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
title_sort |
macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste |
publisher |
Universidad Nacional de Trujillo |
series |
Scientia Agropecuaria |
issn |
2077-9917 2077-9917 |
publishDate |
2019-12-01 |
description |
The cocoa bean and its by-products are widely consumed in the world, due to their mineral content,
functional compounds and antioxidant capacity, which vary according to how its processed. Fresh
dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31
samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese,
cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in
Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral
analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26
sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in
greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached
values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample
with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with
values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g. |
topic |
analysis of main components minerals; process; cocoa. |
url |
http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2657 |
work_keys_str_mv |
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