UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon
Cocoa (<i>Theobroma cacao)</i> is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/11/3/595 |
| _version_ | 1797447277450625024 |
|---|---|
| author | Gabriel Vargas-Arana Claudia Merino-Zegarra Miguel Tang Mariano Walter Pertino Mario J. Simirgiotis |
| author_facet | Gabriel Vargas-Arana Claudia Merino-Zegarra Miguel Tang Mariano Walter Pertino Mario J. Simirgiotis |
| author_sort | Gabriel Vargas-Arana |
| collection | DOAJ |
| description | Cocoa (<i>Theobroma cacao)</i> is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as “mucilage” in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC–HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals. |
| first_indexed | 2024-03-09T13:52:35Z |
| format | Article |
| id | doaj.art-ed195fb57b7a49e08dedc30ff81d7581 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T13:52:35Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-ed195fb57b7a49e08dedc30ff81d75812023-11-30T20:48:15ZengMDPI AGAntioxidants2076-39212022-03-0111359510.3390/antiox11030595UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian AmazonGabriel Vargas-Arana0Claudia Merino-Zegarra1Miguel Tang2Mariano Walter Pertino3Mario J. Simirgiotis4Laboratorio de Química de Productos Naturales, Instituto de Investigaciones de la Amazonia Peruana, Av. Abelardo Quiñones, Iquitos 16001, PeruLaboratorio de Química de Productos Naturales, Instituto de Investigaciones de la Amazonia Peruana, Av. Abelardo Quiñones, Iquitos 16001, PeruAsociación Amazónicos por la Amazonía (AMPA), Mz. N Lote 1 Urb. Vista Alegre, Moyobamba 22001, PeruLaboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, ChileInstituto de Farmacia, Facultad de Ciencias, Campus Isla Teja, Universidad Austral de Chile, Valdivia 5090000, ChileCocoa (<i>Theobroma cacao)</i> is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as “mucilage” in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC–HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.https://www.mdpi.com/2076-3921/11/3/595antioxidant activitycocoa flournutritional valuesESI–MSphenolics |
| spellingShingle | Gabriel Vargas-Arana Claudia Merino-Zegarra Miguel Tang Mariano Walter Pertino Mario J. Simirgiotis UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon Antioxidants antioxidant activity cocoa flour nutritional values ESI–MS phenolics |
| title | UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon |
| title_full | UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon |
| title_fullStr | UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon |
| title_full_unstemmed | UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon |
| title_short | UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon |
| title_sort | uhplc ms characterization and antioxidant and nutritional analysis of cocoa waste flours from the peruvian amazon |
| topic | antioxidant activity cocoa flour nutritional values ESI–MS phenolics |
| url | https://www.mdpi.com/2076-3921/11/3/595 |
| work_keys_str_mv | AT gabrielvargasarana uhplcmscharacterizationandantioxidantandnutritionalanalysisofcocoawastefloursfromtheperuvianamazon AT claudiamerinozegarra uhplcmscharacterizationandantioxidantandnutritionalanalysisofcocoawastefloursfromtheperuvianamazon AT migueltang uhplcmscharacterizationandantioxidantandnutritionalanalysisofcocoawastefloursfromtheperuvianamazon AT marianowalterpertino uhplcmscharacterizationandantioxidantandnutritionalanalysisofcocoawastefloursfromtheperuvianamazon AT mariojsimirgiotis uhplcmscharacterizationandantioxidantandnutritionalanalysisofcocoawastefloursfromtheperuvianamazon |