Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respect...
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Frontiers Media S.A.
2021-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.677000/full |
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| author | Manuel Oliva-Cruz Pati Llanina Mori-Culqui Aline C. Caetano Malluri Goñas Nuri C. Vilca-Valqui Segundo G. Chavez |
| author_facet | Manuel Oliva-Cruz Pati Llanina Mori-Culqui Aline C. Caetano Malluri Goñas Nuri C. Vilca-Valqui Segundo G. Chavez |
| author_sort | Manuel Oliva-Cruz |
| collection | DOAJ |
| description | Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa. |
| first_indexed | 2024-12-14T22:23:46Z |
| format | Article |
| id | doaj.art-f5bc28e6b86b4805b1f75338cafe001c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-14T22:23:46Z |
| publishDate | 2021-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-f5bc28e6b86b4805b1f75338cafe001c2022-12-21T22:45:27ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-07-01810.3389/fnut.2021.677000677000Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern PeruManuel Oliva-Cruz0Pati Llanina Mori-Culqui1Aline C. Caetano2Malluri Goñas3Nuri C. Vilca-Valqui4Segundo G. Chavez5Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruInstituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruFacultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruInstituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruInstituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruFacultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, PeruCocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.https://www.frontiersin.org/articles/10.3389/fnut.2021.677000/fullcocoa butterunsaturated fatty acidssaturated fatty acidsC18:0C20:0C16:0 |
| spellingShingle | Manuel Oliva-Cruz Pati Llanina Mori-Culqui Aline C. Caetano Malluri Goñas Nuri C. Vilca-Valqui Segundo G. Chavez Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru Frontiers in Nutrition cocoa butter unsaturated fatty acids saturated fatty acids C18:0 C20:0 C16:0 |
| title | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_full | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_fullStr | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_full_unstemmed | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_short | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_sort | total fat content and fatty acid profile of fine aroma cocoa from northeastern peru |
| topic | cocoa butter unsaturated fatty acids saturated fatty acids C18:0 C20:0 C16:0 |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.677000/full |
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