Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández-Prior, Keidy Cancino Chávez, José Gómez-Mendoza, Luciana de la Fuente-Carmelino, Ana María Muñoz

Research output: Contribution to journalArticlepeer-review

22 Scopus citations


Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.

Original languageEnglish
Article number111629
JournalLWT - Food Science and Technology
StatePublished - Jul 2021

Bibliographical note

Funding Information:
This project was funded by special project-CACAOAGUAJE 2018–2020 ( Universidad San Ignacio de Loyola, USIL ).

Publisher Copyright:
© 2021 Elsevier Ltd


  • Chromatic parameters
  • Commercial cocoa beans
  • Flavanols
  • Oil
  • Q-DPPH


Dive into the research topics of 'Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)'. Together they form a unique fingerprint.

Cite this