Characterization of seeds and paste of cocoa (Theobroma cacao L.) from Tabasco by physicochemical and functional analysis

Abstract

Objective: The objective of the present study was to determine the functional properties and antioxidant capacity in seeds and paste of five varieties of cocoa (Theobroma cacao L.).

Design/methodology/approach: By quantifying polyphenols using spectrophotometry, absorbance was measured at wavelengths ranging from 500 to 760 nm over a given time period, and antioxidant capacity was calculated using the DPPH+ methodology. A multivariate analysis was performed on the results. The germplasm was morphologically characterized using 20 descriptors, which were used to conduct a principal component analysis.

Results: The morphological descriptors that mostly describe the characteristics of the variety with a correlation p>0.70 were fruit length and fruit width, while for the physicochemical characterization a one-way ANOVA was used, which detected that there were significant differences between the varieties, which was corroborated by an analysis of homogeneous groups with an α=0.05; of these, the varieties ‘Rabo lagarto’ and ‘Calabacillo’ presented differences in terms of the amount of polyphenols in contrast to the other varieties studied.

Limitations on study/implications: This contribution is limited to varieties grown by small groups of producers in the localities of Miahuatlán and town C-21 in the municipalities of Cárdenas and Cunduacán, Tabasco.

Findings/conclusions: It is concluded that the studied varieties can be differentiated through morphoagronomic characteristics, the presence of polyphenols, and antioxidant capacity; this can provide clear information on the properties of cocoa and its derivatives.