Cocoa Varieties Research Articles

Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids

Interest on Trinitario cocoa has continuously increased due to the fact that some genotypes of this group had inherited some characters of vigorosity from Forastero and the flavor grade of Criollo. The pronounced incompatibility between Trinitario clones orientates research on the crossing of Trinitario clones with other varieties of cocoa in order to increase productivity and cocoa beans quality. Polyphenols and methylxanthines are bioactive compounds responsible for the health benefits of cocoa and cocoa based products. Cocoa is a crop with a high content of bioactive compounds in the plant kingdom. This study aims at correlating genotypes, methylxanthines and polyphenols as well as antioxidant activity of beans and dark chocolate derived from Trinitario×Forastero hybrids. Total polyphenol content and total condensed tannin contents were determined by spectrophotometric methods. Individual bioactive compounds were identified by UPLC-DAD-ESI(+)-MS both in beans and dark chocolate bar. Results showed differences within beans of dark chocolate and between beans and dark chocolate. Beans from the hybrid (♀)SNK10×(♂)IMC67 recorded the highest polyphenol content (49.18±1.55mg CatE/g) considering the two matrices. The highest concentration of condensed tannins (22.81±0.69 mgCatE/g) was recorded in beans obtained from the hybrid (♀)ICS40×(♂)UPA134. Dark chocolate bar from beans of the hybrid (♀)ICS40×(♂)UPA134 was the richest in condensed tannins (18.25±0.71 mg CatE/g). The total polyphenol and total condensed tannin contents, the chemical composition as well as the antioxidant activity could be genotype-dependent and were affected negatively during roasting. In fact, roasting decreased the polyphenol content and consequently the antioxidant activity. (-)-epicatechin, theobromine, ferulic and chlorogenic acids and their derivatives, procyanidin C1, caffeine and salicylic acid 3-O-glucose/galactose were identified in beans and/or dark chocolate.

REVOLUTION OF COCOA BEANS IN MALAYSIA: BULK TO SPECIALTY BEANS

The Malaysian cocoa industry needs a sustainable and consistent supply of cocoa beans with the quality attributes of specialty cocoa beans to meet the diverse and increasing requirements of the world prospect. It is aimed to transform and implement a specialty cocoa value chain in Malaysia, to help small-scale cocoa growers gain access to high value markets. The efforts towards developing Malaysia as fine flavour cocoa producing country involve a range of activities at all levels of the cocoa value chain. Promising varieties recognised through the Cocoa Excellence programme with unique characteristics have been identified and adapting high-yield growing techniques to increase productivity is the next challenge in order to get sufficient volume, with proper post-harvest processing and rigorous quality control and traceability. As the world demand for fine flavour cocoa has been growing, initiatives should be taken on several key research components, including identifying clones with specialty beans and suitable regions for growing cocoa, determine flavour evaluation not only sensory but DNA fingerprinting of selected materials, selecting potential specialty cocoa varieties among genetic collection and train growers especially smallholders, to follow the recommended practices. Also, a more in-depth market study will be necessary to give and guide the industry with more detailed recommendations on fine or flavour cocoa investments such as price, quality and volumes. Certification is another requirement by specialty cocoa buyers and retailers as an important proof of commitment to sustainability. The demand for certification of cocoa and chocolate is growing strongly in the European and global cocoa market. Keywords: Specialty beans, fine flavour cocoa, cocoa varieties, bean quality, post-harvest technique, sustainable cocoa industry

Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes.

Arbuscular mycorrhizal fungi and potassium fertilizer as plant biostimulants and alternative research for enhancing plants adaptation to drought stress: Opportunities for enhancing drought tolerance in cocoa (Theobroma cacao L.)

Drought is the most critical abiotic threat to cocoa growth and productivity. The purpose of this review is to provide an overview of the recent research and developments which have contributed to the biostimulant properties of Arbuscular Mycorrhizal Fungi (AMF) and Potassium (K) fertilizer, and suggest the best research strategies for the application of these biostimulants to enhance cocoa growth and adaptation to drought conditions. We identified multiple services provided by AMF and K fertilizers: increase nutrients uptake, activating nitrate reductase, regulating photosynthesis and stomata conductance, improve water use efficiency, root growth etc. These multiple services could be efficiently exploited to enhance drought resilience and improve the survival rate of cocoa. Therefore, there is the need for further studies to assess the effectiveness in using either K or AMF or their combination in building the drought resilience of cocoa at the seedling phase; understand the rates of potassium fertilizers that will improve the physical (e.g. cell wall turgor, roots growth) and biochemical (e.g. Proline, polyamines, enzymatic) characteristics of cocoa seedlings to alleviate water stress. In addition, develop better K recommendations based on soil types, location specific and current cocoa varieties; understand the role of K and or AMF in enhancing drought resilience in cocoa under saline conditions and breeding cocoa genotypes with higher efficiency in K utilization and/or AMF colonization. Eventually, AMF and K can be developed as biostimulants as additional and complementary strategies to be used alongside others to improve cocoa drought resilience.

Diversity, Incidence and Severity of Mistletoe on Cocoa (<i>Theobroma Cacao</i>) in Kumba, Meme Division, Southwest Region, Cameroon

Cocoa is an important cash crop grown in about 400,000 ha in Cameroon and its yield remains low in spite of the use of elites’ varieties. Mistletoes are the main production limitation factor. Ecology and diversity of mistletoe are yet to be investigated in some major cocoa production areas of Cameroon. This study aimed to identify the mistletoe species infecting this crop, determine their incidence, severity and distribution, evaluate their possible sources of infection from farmers’ perspectives in the Kumba locality and appropriate management practices for these parasites. A survey was carried out in 2018, whereby samples of mistletoe on 9-17 years old cocoa plants were collected from 30 farms in 10 villages within the Kumba environs. Voucher specimens were taken for identification at the Limbe Botanic Gardens. A total of 7,279 plants were examined randomly in 3 farms per village and data obtained, analyzed using descriptive analysis and ANOVA. Three mistletoe species were identified: <i>Phragmanthera lapathifolia, Phragmanthera batangae, and Tapinanthus globiferus</i>. All the 10 villages surveyed, were infested with either of the parasites with Kake I having the highest incidence of 43.11% and with all the mistletoe species. <i>Phragmanthera lapathifolia</i> the most abundant (21.43%) of the 2,290 plants were infested. ANOVA at (<I>P</I> =.01;.05) showed that the local cocoa variety, Forastero was significantly susceptible than the hybrid, Trinitario. 86.6% of farmers identified birds as the main element of mistletoe dispersal; 93.3%mentioned that pruning of infected branches is best control for mistletoe. This study has established that three mistletoe parasites infest cocoa plantations in Kumba and determined their incidence, severity and distribution. <i>Phragmanthera lapathifolia </i>was the most abundant parasite and birds were most involved in mistletoe dispersal.

Assessment of Awareness and Utilization of Cocoa Production Technologies among Farmers in Oyo State, Nigeria

The study examined farmers’ awareness and utilization of cocoa production technologies in Oyo State, Nigeria. Specifically, the study described the socio economic characteristics of the respondents, ascertained the levels of awareness and utilization of cocoa production technologies and identified the sources of information on cocoa production technologies by farmers. Multi stage random sampling was used to select one hundred and twenty (120) cocoa farmers. Data was collected using a comprehensive questionnaire and analysis was done using means, frequencies percentages, Chi square and Pearson Product Moment correlation (PPMC). The results revealed that 62.4% of the respondents were within age bracket (&lt;30-50) years, male 83.3%, married 76.6%, mean house hold size 7.5 and mean farm size 4.1ha. There was relatively high awareness (60.8%) of cocoa production technologies among respondents. Also, there was high utilization of site selection/land preparation, control of pest insect and pathogens, regular weeding and timely harvesting /processing (x= 1.0), use of improved cocoa varieties, shade management and regular pruning (x=0.9). However, there was low utilization of gapping up of missing/death stands and planting period and spacing(x=0.7), cocoa rehabilitation (x=0.5) and appropriate fertilizer application with a means of 0.6. About 60% of the respondents accessed information from cocoa Research Institute of Nigeria (CRIN). Chi-square analysis showed that there was significant relationship (p, &lt; 0.005) between age (x=19.233) and utilization of cocoa production technologies. However, the significant relationship was not found between sex (x=0.754), marital status (x=3.359), religion (x=1.416), level of education (x=2.254) and utilization of cocoa production technologies. PPMC analysis (r=0.633) revealed that there was positive significant relationship between awareness and utilization of cocoa production technologies by respondents. Farmers need to be trained on various cocoa rehabilitation methods and improved cocoa varieties should be made available at affordable price to farmers.

Prospects of Agroforestry as Climate-smart Agricultural Strategy in Cocoa Landscapes: Perspectives of Farmers in Ghana

Climate-Smart Agriculture (CSA) is increasingly being promoted by the international community to help farmers adapt to climate change and lift them out of poverty. An essential technique that is promoted under the climate- mitigating smart agriculture policy package to reduce forest loss is agroforestry&amp;mdash;the planting of woody plants or trees into farming systems. Integrating agroforesty into cocoa landscapes, it is argued, create forest-like habitats which serves as faunal refuges, sequester carbon and therefore contribute to increasing agricultural productivity, resilience (adaptation) and removal of greenhouse gas emissions. This article uses a qualitative data collected from 100 households in seven communities around the Kakum National Park in the Twifo Hemang Lower Denkyira District in Ghana, where a climate-smart agriculture programme is being piloted. The study analysed the extent of willingness of farmers to participate in interventions that promote increased adoption of agroforestry in cocoa landscapes. The result shows that though farmers have favourable perception about the role of agroforestry on cocoa systems, and are willing to adopt the practice, this does not automatically translate into their willingness to participate in agroforestry program that was asking them to extend the number of trees currently maintained on their cocoa landscapes. The study further reveals that size of farms, the age and height of cocoa trees, extension support and the general ecology of the cocoa varieties as some of the reasons influencing whether the agroforestry practices promoted could be adopted or not.

Cuantificación de fenoles, antocianinas y caracterización sensorial de nibs y licor de cinco variedades de cacao, en dos sistemas de fermentación

Cuantificación de fenoles, antocianinas y caracterización sensorial de nibs y licor de cinco variedades de cacao, en dos sistemas de fermentación

Evaluation of herbicides and manual weed control methods in the establishment of Theobroma cacao L. in Cross River State of Nigeria

Field trial was conducted at the Cocoa Research Institute of Nigeria (CRIN), Ajassor substation, Cross River State, Nigeria between 2015 and 2017 to evaluate the effect of different weed control methods on the growth and yield of cocoa during their early years of establishment. Glyphosate and paraquat were applied at 480, 720, 960 and 1440 gram of active ingredient per hectare using very low volume (g a.i. ha-1 vlv) while manual weeding (i.e. slashing with cutlass) was used as the control. A Nigeria commercial cocoa variety Tc series, also known as 18-month cocoa, was established at a CRIN recommended spacing of 3 x 3 m, laid out in a Complete Randomized Block Design with four replications. All young cocoa stands were ring weeded at 50 cm diameter and covered with black polythene bags before the spraying of herbicides during the first six months of establishment to reduce injury that could result from the drifting of herbicide solution to plants during their early growth stage. Data was collected on the plant height, stem girth and number of leaves of cocoa plants while the cocoa dry beans weight and labour cost for each treatment were determined. The results showed that 960 g a.i. ha-1 vlv was the best herbicide application rate while plots under glyphosate at 960 g a.i. ha-1 vlv produced significantly higher values of plant height, stem girth and number of leaves at (p=0.05) than both paraquat at 960 g a.i. ha-1 vlv and manual weeding. Labour cost for controlling weeds with either glyphosate or paraquat at all application rates were considerably lower than cost for control (manual weeding). Glyphosate at 960 g a.i. ha-1 vlv is recommended for weed control in cocoa plantation because it encouraged higher growth and yield performance of cocoa than other treatments, had considerably cheaper cost of application than paraquat at 960 g a.i. ha-1 vlv and manual weeding, and it also ensured a weed-free environment over a longer period of time than the other treatments.

Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa

SummaryThis work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ‘Catongo’ (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.

NMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activity

The metabolic profile of Lavado cocoa was characterized for the first time by NMR spectroscopy, then compared with the profiles of fermented and processed varieties, Natural and commercial cocoa.The significant difference in the contents of theobromine and flavanols prompted us to examine the cocoa varieties to seek correlations between these metabolite concentrations and the anti-amyloidogenic activity reported for cocoa in the literature.We combined NMR spectroscopy, preparative reversed-phase (RP) chromatography, atomic force microscopy, in vitro biochemical and cell assays, to investigate and compare the anti-amyloidogenic properties of extracts and fractions enriched in different metabolite classes.Lavado variety was the most active and the catechins and theobromine were the chemical components of cocoa hindering Aβ peptide on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line.

Influence of Acidic Soils on Growth and Nutrient Uptake of Cocoa (Theobroma Cacao L.) Varieties

ABSTRACT Increasing soil acidity is one of the major factors limiting crop production in Ghana. Hence, identifying cocoa varieties that are well adapted to acidic soils and better extractors of important cocoa nutrients viz phosphorus (P) and potassium (K) is a suitable way to optimize the use of acidic soils to improve cocoa production. A 4 × 12 factorial in completely randomized design with four replications was used to evaluate 12 cocoa varieties grown in four acidic soils for the following traits: height, stem diameter, root length and volume, dry matter ,and nutrient uptake. No significant varietal and soil effects for height and stem diameter were observed. T60/887 × CRG 8914 and PA 150 × EQ 3338 produced higher dry matter yields. Varieties had significantly longer roots and bigger root volumes in Samreboi series than in the other soils. Dry matter yields were highest in PA 150 × EQ 3338 and T60/887 × CRG 8914 across the soils. Absolute amounts of nitrogen (N) and P uptake were highest in PA 150 × PA 88 across the four soils, while K was highest in SPD cross. Nutrients uptake across the varieties was in the order N > P > K in Nzima series and Samreboi series, and N > K > P in Wiawso series and Wacri series. The superiority of T60/887 × CRG 8914, PA 150 × EQ 3338, and PA 150 × PA 88 over the other varieties in terms of growth and nutrient uptake suggest they may be desirable for planting on acidic soils.

Cocoa beans and liquor fingerprinting: A real case involving SSR profiling of CCN51 and “Nacional” varieties

The worldwide demand for cocoa is rising but, in the supply chain, several cases of adulteration, usually of fine cocoa with bulk cocoa, are reported while industry requires cocoa stocks with constant aromas and quality. In cocoa chain, adulteration and lots misidentification can happen along the entire chain from the bean to the production of liquor. The availability of a DNA traceability system able to recognize the different cocoa varieties is something expected to have a big impact on cocoa sector. Several studies carried out at the laboratory level support the use of DNA in traceability but, clearly, the situation can change completely when moving from the lab to real cases. In the present paper, samples were recovered from big lots of beans and liquors provided by an Italian big brand. Two different cocoa types labelled as “Nacional” and “CCN51” from Ecuador have been examined; DNA was extracted from both beans and cocoa liquor and successfully amplified and examined by using cocoa reference SSR markers. Allele profiles revealed that “Nacional” is an admixture of several genotypes as confirmed also by single beans and leaves profiling. Contrary to Nacional, analyses suggest that CCN51 from Ecuador is characterised by a single diploid genotype. The comparison of CCN51 alleles with data present in databases revealed that misidentification is present also for this modern vegetatively propagated variety and that in different countries are present different CCN51. The production of artificial mixtures demonstrates that DNA markers are able to identify even small traces of unwanted genotypes. Finally, the results suggest that, while for Nacional DNA traceability is not feasible, because of the multigenotype nature of the variety, for CCN51 traceability is possible. However, before doing this, it is necessary to precisely define the genetic identity of CCN51 by comparing accessions coming from the different countries where it is present and cultivated.

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing.

Comparison Between Machine Learning Models for Yield Forecast in Cocoa Crops in Santander, Colombia

The identification of influencing factors in crop yield (kg·ha-1) provides essential information for decision-making processes related to the prediction and improvement of productivity, which gives farmers the opportunity to increase their income. The current study investigates the application of multiple machine learning algorithms for cocoa yield prediction and influencing factors identification. The Support Vector Machines (SVM) and Ensemble Learning Models (Random Forests, Gradient Boosting) are compared with Least Absolute Shrinkage and Selection Operator (LASSO) regression models. The considered predictors were climate conditions, cocoa variety, fertilization level and sun exposition in an experimental crop located in Rionegro, Santander. Results showed that Gradient Boosting is the best prediction alternative with Coefficient of determination (R2) = 68%, Mean Absolute Error (MAE) = 13.32, and Root Mean Square Error (RMSE) = 20.41. The crop yield variability is explained mainly by the radiation one month before harvest, the accumulated rainfall on the harvest month, and the temperature one month before harvest. Likewise, the crop yields are evaluated based on the kind of sun exposure, and it was found that radiation one month before harvest is the most influential factor in shade-grown plants. On the other hand, rainfall and soil moisture are determining variables in sun-grown plants, which is associated with the water requirements. These results suggest a differentiated management for crops depending on the kind of sun exposure to avoid compromising productivity, since there is no significant difference in the yield of both agricultural managements.

Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)

AbstractThis work analyzed the effect of infrared roasting at 100, 150, and 200°C on the main physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using Brunauer–Emmett–Teller, Fourier transform infrared spectroscopy, modulated differential scanning calorimetry (MDSC), thermogravimetric analysis (TGA), SPME, and GC‐MS. Using MDSC, the fusion of fat at around 35°C, and the desolvation of water and volatile compounds were identified. TGA detected loss of mass of various groups of chemical compounds, including those present pre‐roasting and generated during roasting. The unroasted cocoa's total sugar content of 2.71% decreased to 0.64% when roasted at 200°C, whereas roasting at 200°C generated seven (7) pyrazines. Tetramethylpyrazine is the most abundant, reaching the highest concentration when roasted at 150°C, but decreases when roasted at 200°C, due to the high temperature. To obtain the maximum production of favorable pyrazines, the temperature must be controlled based on the quality objectives of the final product.Practical applicationsThe process of roasting cocoa is of great importance to the chocolate and derivatives industry. Knowledge of the chemical and physical changes that occur during roasting can help to optimize the operating conditions to obtain a better‐quality product, in particular by conserving and developing the flavor and aroma of fine Criollo cocoa varieties. This will support the industrialization of fine cocoas, presenting an option for improving the economic and social development of marginalized countries and communities.

Cocoa Farmers’ Coping Strategies for Climate Change Adaptation in Ogun State, Nigeria

Aims: This study sought to identify the personal characteristics, climate adaptation/coping strategies and enterprise characteristics of cocoa farmers in Ogun State, Nigeria. The study also aimed at determining constraints faced by the cocoa farmers in the course of carrying out the coping strategies.&#x0D; Study Design: Multistage sampling technique.&#x0D; Place and Duration of Study: Ijebu-Igbo and Ago-Iwoye, Ogun State, Nigeria.&#x0D; Methodology: This research work examined cocoa farmers’ coping strategies for climate change adaptation in Ogun State, Nigeria. A sample size of 60 respondents was used. Data were collected from selected cocoa farmers with the aid of structured interview schedule and data were analyzed using descriptive and inferential statistics.&#x0D; Results: The results revealed that the mean age of respondents was 46.5 years, indicating that most of them were still in their active age. The findings also revealed that majority (78.3%) of the respondents were married, while 90.0% of them were educated at various levels. Planting of cocoa under a weeded forest was ranked first in the coping strategies used by the farmers. Poor access to credit facilities was ranked first among the constraint faced by the respondents in the use of adaptation strategies in the study area. However, educational qualification (χ2=22.949, p=0.000) indicated that they were significantly related to the rate of adoption of farmers’ coping strategies to climate change in the study area.&#x0D; Conclusion: The study established that poor funding, among other challenges was a major constraint to farmers’ adoption of climate change coping strategies. Researchers therefore, need to commence developmental interventions aimed at addressing the identified constraints and work towards the development of drought tolerant cocoa varieties in order to boost cocoa production and improve farmers’ livelihood.

Identification of lactic acid bacteria and acetic acid bacteria of lampung cocoa beans fermentation

The quality of chocolate influenced by cocoa varieties, growth conditions, and fermentation. As a part of post-harvesting treatments, cocoa beans fermentation affects biochemical transformations resulting in the aroma, color, and taste of chocolate. Lactic acid bacteria (LAB) and acetic acid bacteria (AAB) along with yeasts are involved during during cocoa beans fermentation. In this study, the diversity of LAB and AAB of cocoa beans fermentation from Lampung will be identified. Fortykgs of cocoa beans undergo spontaneous box fermentation for five days, with 24 hours intervals of sampling. DeManRogosa Sharpe (MRS) Agar and Glucose Yeast Peptone (GYP) Agarwere used for LAB and AAB enumeration, respectively. Morphology of each colony were identified and molecular identification by analyzing 16S rRNA gene. As results, the growth of LAB reach its highest level on the zero and fifth day of fermentation to 106 CFU/mL and the growth of AAB reach 106 CFU/mL as well.Lactobacillus plantarum, L. fermentum and L. pentosusare the main species of lactic acid bacteria, and Acetobacterpasteurianusand A. tropicalisas the main species of acetic acid bacteria. These results describe more about the diversity of Indonesian cocoa that could be applied for starter culture development.

Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador

Nacional is a worldwide recognized Ecuadorian cocoa variety. However, little is known regarding its phytochemical profile and how the production area influences its nutritional quality. The contents of methylxanthines (caffeine and theobromine), total polyphenols, flavan-3-ols monomers (catechin and epicatechin) and main proanthocyanidins (procyanidins B2 and C1) in beans of Nacional cocoa were evaluated. A comprehensive sampling was carried out along Ecuador, including 85 farms from three different geographical levels (region, province, and canton). Theobromine and caffeine contents were higher in cocoas from the Amazonian region. According to the caffeine/theobromine ratio, all samples were classified as Trinitario cocoa. The flavan-3-ols amount was not clearly associated to a geographical area. However, when principal component analysis was applied, common patterns were found for some provinces. These results may be useful to further characterize the composition of cocoa beans for quality and authenticity purposes and the development of chocolate products rich in bioactives.

Hydrosoluble phylloplane components of Theobroma cacao modulate the metabolism of Moniliophthora perniciosa spores during germination

The surface of plants forms a defense barrier that directly inhibits the first point of contact of microorganisms with the host. To understand this defense mechanism in Moniliophthora perniciosa interaction with Theobroma cacao cv Catongo, the aim of this study was to compare the changes in protein expression in basidiospores of the fungus M. perniciosa in response the leaf water washes (LWW) of two contrasting cocoa varieties for resistance to witches’ broom disease. A total of 8.1 × 108 basidiospores were used for each treatment containing washed leaf material. Germinated basidiospores in the absence of LWW were used as control. The proteomic analysis was performed by the 2D-PAGE technique combined with mass spectrometry (MS). Protein extraction was based on the SDS-dense method followed by sonication for cell disruption and phenol extraction. Sixty-four proteins had accumulation of variation when compared to the control (no LWW). Proteins were identified associated with energy (ATP synthase) and protein (BiP) metabolism, whose accumulation was reduced by basidiospores germinated in leaf wash from Catongo cocoa. The reduction in ATP synthase of the basidiospores germinated the Catongo LWW suggests a shift from aerobic to fermentative metabolism of the fungus in response to components of the LWW. Furthermore, proteins involved in virulence were identified along with fungal resistance to polyketide cyclase, glycoside hydrolase, multidrug transporter protein (SFM) and proteins related to oxidative stress and fermentation, such as catalase A and alcohol dehydrogenase (ADH). The data showed an effect of cocoa phylloplane substances on the germination of fungal basidiospores through differences in protein expression patterns in the presence of LWW of the CCN51 and Catongo genotypes. These results may reveal mechanisms of resistance, host susceptibility and pathogen virulence.