Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru Oliva-Cruz M. es_PE Mori-Culqui P.L. es_PE Caetano A.C. es_PE Goñas M. es_PE Vilca-Valqui N.C. es_PE Chavez S.G. es_PE 2024-05-30T23:13:38Z 2024-05-30T23:13:38Z 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.scopus 2-s2.0-85110477665
dc.language.iso eng
dc.publisher Frontiers Media S.A.
dc.relation.ispartof Frontiers in Nutrition
dc.rights info:eu-repo/semantics/openAccess
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.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