Publicación:
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
| dc.contributor.author | Oliva-Cruz M. | es_PE |
| dc.contributor.author | Mori-Culqui P.L. | es_PE |
| dc.contributor.author | Caetano A.C. | es_PE |
| dc.contributor.author | Goñas M. | es_PE |
| dc.contributor.author | Vilca-Valqui N.C. | es_PE |
| dc.contributor.author | Chavez S.G. | es_PE |
| dc.date.accessioned | 2024-05-30T23:13:38Z | |
| dc.date.available | 2024-05-30T23:13:38Z | |
| dc.date.issued | 2021 | |
| dc.description | The authors would like to acknowledge the funding of the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT) through the Project with Contract N? 026-2016 Círculo de Investigación para la Innovación y el fortalecimiento de la cadena de valor del cacao nativo fino de aroma en la zona nor oriental del Perú-CINCACAO, and the support and execution of this project by the Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES). | |
| dc.description.abstract | Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa. © Copyright © 2021 Oliva-Cruz, Mori-Culqui, Caetano, Goñas, Vilca-Valqui and Chavez. | |
| dc.description.sponsorship | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec | |
| dc.identifier.doi | https://doi.org/10.3389/fnut.2021.677000 | |
| dc.identifier.scopus | 2-s2.0-85110477665 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12390/3070 | |
| dc.language.iso | eng | |
| dc.publisher | Frontiers Media S.A. | |
| dc.relation.ispartof | Frontiers in Nutrition | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | unsaturated fatty acids | |
| dc.subject | C16:0 | es_PE |
| dc.subject | C18:0 | es_PE |
| dc.subject | C18:1 | es_PE |
| dc.subject | C18:3 | es_PE |
| dc.subject | C20:0 | es_PE |
| dc.subject | cocoa butter | es_PE |
| dc.subject | saturated fatty acids | es_PE |
| dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.01 | |
| dc.title | Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru | |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication |