Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans

References

• Afoakwa EO, Paterson A, Fowler M, Ryan A. 2008. Flavor formation and character in cocoa and chocolate: a critical review. Crit Rev Food Sci Nutr. 48(9):840–857.
   PubMed Web of Science ®Google Scholar
• Afoakwa EO, Quao J, Simpson Budu A, Takrama J, Kwesi Saalia F. 2011. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans. Int J Food Sci Nutr. 62(7):755–764.
   PubMed Web of Science ®Google Scholar
• Belščak A, Komes D, Horžić D, Ganić K, Karlović D. 2009. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Res Int. 42(5-6):707–716.
   Web of Science ®Google Scholar
• Brunetto M. d R, Gutiérrez L, Delgado Y, Gallignani M, Zambrano A, Gómez Á, Ramos G, Romero C. 2007. Determination of theobromine, theophylline and caffeine in cocoa samples by a high- performance liquid … Determination of theobromine, theophylline and caffeine in method with on-line sample cleanup in a switching-column system. Food Chem. 100(2):459–467.
   Web of Science ®Google Scholar
• Caligiani A, Palla L, Acquotti D, Marseglia A, Palla G. 2014. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels. Food Chem. 157:94–99.
   PubMed Web of Science ®Google Scholar
• CAOBISCO, ECA, FCC. 2015. Cocoa beans: chocolate and cocoa industry quality requirements. In: End MJ, Dand R, editors. Brussels, Belgium: CAOBISCO, ECA, FCC; p. 35.
   Google Scholar
• Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G. 2016. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon. Int J Food Sci Nutr. 67(4):422–430.
   PubMed Web of Science ®Google Scholar
• Carrillo LC, Londoño-Londoño J, Gil A. 2014. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Res Int. 60:273–280.
   Web of Science ®Google Scholar
• Cooper KA, Donovan JL, Waterhouse AI, Williamson G. 2008. Cocoa and health: a decade of research. Br J Nutr. 99(1):1–11.
   PubMed Web of Science ®Google Scholar
• Dand R. 2011a. History and origins of the international cocoa trade. In: The International Cocoa Trade. 3rd ed. Cambridge (UK): Woodhead Publishing; p. 1–22.
   Google Scholar
• Dand R. 2011b. Agronomics of international cocoa production. In: The International Cocoa Trade. 3rd ed. Cambridge (UK): Woodhead Publishing Limited; p. 23–64.
   Google Scholar
• De Taeye C, Bodart M, Caullet G, Collin S. 2017. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones. J Sci Food Agric. 97(12):4001–4008.
   PubMed Web of Science ®Google Scholar
• Espín S, Samaniego I. 2016. Manual para análisis de parámetros químicos asociados a la calidad del cacao. In: Instituto Nacional Autónomo de Investigaciones Agropecuarias Estación Experimental Santa Catalina, 1st ed. Quito: Ecuador: INIAP; p. 32–34.
   Google Scholar
• Exporters-Ecuador National Association of Cocoa. 2016. Sabor Arriba. Guayaquil, Ecuador: EENAC.
   Google Scholar
• Foubert I, Vanrolleghem PA, Thas O, Dewettinck K. 2004. Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization. Food Eng Phys Prop. 69(9):471–477.
   Google Scholar
• Hernandez B, Castellote AI, Permanyer JJ. 1991. Triglyceride analysis of cocoa beans from different geographical origins. Food Chem. 41(3):269–276.
   Web of Science ®Google Scholar
• International AOAC. 2005. Official Methods of Analysis of AOAC International. 18th ed. William H, Latimer G, editors. Gaithersburg (MD): AOAC.
   Google Scholar
• International Cocoa Organization. 2017. Annual Report 2014/2015. Abiyán, Republic of Cote d’Ivoire.
   Google Scholar
• International Office of Cocoa Chocolate and Sugar Confectionary 1996. Mhetods of analysis. Reprinted. Brussels, Belgium: IOCCC.
   Google Scholar
• Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Jinap S, Azmir J, Sharif KM, Mohd Omar AK. 2013. Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. J Food Eng. 117(4):467–476.
   Web of Science ®Google Scholar
• Jiménez J, Amores F, Solórzano E. 2014. Componentes de identidad para reconocer las diferencias del cacao que se produce en varias regiones del Ecuador. Estación Experimental Tropical Pichilingue. Quevedo, Ecuador: INIAP. Boletín Técnico: 164.
   Google Scholar
• Jimenez J, Amores F, Solórzano E. 2014. Componentes de identidad para reconocer las diferencias del cacao que se produce en varias regiones del Ecuador. Quevedo, Ecuador: INIAP.
   Google Scholar
• Kongor JE, Hinneh M, de Walle DV, Afoakwa EO, Boeckx P, Dewettinck K. 2016. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile – a review. Food Res Int. 82(January):44–52.
   Google Scholar
• Lehrian DW, Keeney PG, Butler DR. 1980. Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperature1. J Am Oil Chem Soc. 57(2):66–69.
   Web of Science ®Google Scholar
• Ministry of Agriculture and Livestock. 2016. Reportes Dinámicos ESPAC. In Superficie, Producción y Rendimiento (2002–2016) (Vol. 2017). Quito, Ecuador: MAL.
   Google Scholar
• Motamayor JC, Lachenaud P, Wallace da Silva J, Loor R, Kuhn D, Brown S, Schnell R. 2008. Geographic and genetic population differentiation of the Amazonian chocolate tree (Theobroma cacao L) Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L). PLoS One. 3(10):e3311.
   PubMed Web of Science ®Google Scholar
• Mozaffarian D, Micha R, Wallace S. 2010. Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomized controlled trials. PLoS Med. 7(3):e1000252.
   PubMed Web of Science ®Google Scholar
• Mustiga GM, Morrissey J, Stack JC, DuVal A, Royaert S, Jansen J, Bizzotto C, Villela-Dias C, Mei L, Cahoon EB. 2019. Identification of climate and genetic factors that control fat content and fatty acid composition of Theobroma cacao L. Beans. Front Plant Sci. 10(October):1–20.
   PubMedGoogle Scholar
• Naik B, Kumar V. 2014. Cocoa butter and its alternatives: a reveiw. J Bioresour Eng Technol. 1(March 2014):7–17.
   Google Scholar
• Oracz J, Nebesny E. 2014. Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars. Food Res Int. 55:1–10.
   Web of Science ®Google Scholar
• Parra O, Gallego AM, Urrea A, Rojas LF, Correa C, Atehortúa L. 2017. Biochemical precursor effects on the fatty acid production in cell suspension cultures of Theobroma cacao L. Plant Physiol Biochem. 111:59–66.
   PubMed Web of Science ®Google Scholar
• Pontillon J. 1997. Cacao et chocolat: Production, utilisation, caractéristiques. Paris, France: Tec et doc-Lavoisier.
   Google Scholar
• Riaño N, Chica M, Echeverri L, Aguirre J, Ortiz A, Pineda R, Olarte N. 2016. Contenido de grasa total, perfil de Ácidos grasos y triglicéridos proveniente de cacaos finos de aroma: Colombia, Ecuador, Perú, Venezuela. Vitae. 23(April):S226–S230.
   Google Scholar
• Samaniego I, Espín S, Quiroz J, Ortiz B, Carrillo W, García-Viguera C, Mena P. 2020. Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador. J ofFood Compos Anal. 88(January):103448.
   Google Scholar
• Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C. 2018. Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. Food Res Int. 107(2017):675–682.
   PubMedGoogle Scholar
• Steinberg FM, Bearden MM, Keen CL. 2003. Cocoa and chocolate flavonoids: implications for cardiovascular health. J Am Diet Assoc. 103(2):215–223.
   PubMed Web of Science ®Google Scholar
• Tezara W, De Almeida J, Valencia E, Cortes JL, Bolaños MJ. 2015. Actividad fotoquímica de clones élite de cacao (Theobroma cacao L.) en el norte de la provincia de Esmeraldas. Investig y Saberes. 4(3):35–72.
   Google Scholar
• Torres-Moreno M, Torrescasana E, Salas-Salvadó J, Blanch C, Torres-Moreno M, Torrescasana E, Salas-Salvadó J, Blanch C. 2015. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chem. 166:125–132.
   PubMed Web of Science ®Google Scholar
• Vargas Jentzsch P, Ciobotă V, Salinas W, Kampe B, Aponte M, Rösch P, Popp J, Ramos LA, Aponte PM, Vargas P, et al. 2016. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy. Food Chem. 211:274–280.
   PubMed Web of Science ®Google Scholar
• Wood GAR, Lass RA. 1985. Cocoa. 4th ed. Longman,   editor. London (UK): Cocoa.
   Google Scholar
• Zyzelewicz D, Budryn G, Krysiak W, Oracz J, Nebesny E, Bojczuk M, Dorota Ż, Oracz J, Nebesny E, Zyzelewicz D, et al. 2014. Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo. Food Res Int. 63:328–343.
   Web of Science ®Google Scholar
• Żyżelewicz D, Budryn G, Oracz J, Antolak H, Kręgiel D, Kaczmarska M. 2018. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans. Food Res Int. 113(March):234–244.
   PubMedGoogle Scholar