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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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Autores principales: Oliva-Cruz, Manuel, Mori-Culqui, Pati Llanina, Caetano, Aline C., Goñas, Malluri, Vilca-Valqui, Nuri C., Chavez, Segundo G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8287034/
https://www.ncbi.nlm.nih.gov/pubmed/34291070
http://dx.doi.org/10.3389/fnut.2021.677000
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author Oliva-Cruz, Manuel
Mori-Culqui, Pati Llanina
Caetano, Aline C.
Goñas, Malluri
Vilca-Valqui, Nuri C.
Chavez, Segundo G.
author_facet Oliva-Cruz, Manuel
Mori-Culqui, Pati Llanina
Caetano, Aline C.
Goñas, Malluri
Vilca-Valqui, Nuri C.
Chavez, Segundo G.
author_sort Oliva-Cruz, Manuel
collection PubMed
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.
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spelling pubmed-82870342021-07-20 Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru Oliva-Cruz, Manuel Mori-Culqui, Pati Llanina Caetano, Aline C. Goñas, Malluri Vilca-Valqui, Nuri C. Chavez, Segundo G. Front Nutr Nutrition 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. Frontiers Media S.A. 2021-07-05 /pmc/articles/PMC8287034/ /pubmed/34291070 http://dx.doi.org/10.3389/fnut.2021.677000 Text en Copyright © 2021 Oliva-Cruz, Mori-Culqui, Caetano, Goñas, Vilca-Valqui and Chavez. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Oliva-Cruz, Manuel
Mori-Culqui, Pati Llanina
Caetano, Aline C.
Goñas, Malluri
Vilca-Valqui, Nuri C.
Chavez, Segundo G.
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
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 Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8287034/
https://www.ncbi.nlm.nih.gov/pubmed/34291070
http://dx.doi.org/10.3389/fnut.2021.677000
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