Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon. (18th May 2016)

• Record Type: Journal Article
• Authors: Caprioli, Giovanni; Fiorini, Dennis; Maggi, Filippo; Nicoletti, Marcello; Ricciutelli, Massimo; Toniolo, Chiara; Prosper, Biapa; Vittori, Sauro; Sagratini, Gianni
• Is Part Of: International journal of food sciences and nutrition. Volume 67:Number 4(2016)
• Page Start: 422
• Page End: 430
• Publication Date: 2016-05-18
• Subjects: Fatty acids -- GC–MS -- HPTLC -- HS–SPME -- polyphenols; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2016.1170769
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: Analysis of the complex composition of cocoa beans provides fundamental information for evaluating the quality and nutritional aspects of cocoa-based food products, nutraceuticals and supplements. Cameroon, the world's fourth largest producer of cocoa, has been defined as "Africa in miniature" because of the variety it habitats. In order to evaluate the nutritional characteristics of cocoa beans from five different regions of Cameroon, we studied their polyphenolic content, volatile compounds and fatty acids composition. The High Performance Thin Layer Chromatography (HPTLC) analysis showed that the Mbalmayo sample had the highest content of theobromine (11.6 mg/g) and caffeic acid (2.1 mg/g), while the Sanchou sample had the highest level of (−)-epicatechin (142.9 mg/g). Concerning fatty acids, the lowest level of stearic acid was found in the Mbalmayo sample while the Bertoua sample showed the highest content of oleic acid. Thus, we confirmed that geographical origin influences the quality and nutritional characteristics of cocoa from these regions of Cameroon.