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Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk.

Food chemistry - 1 Feb 2018

Hernández-Hernández Carolina, Viera-Alcaide Isabel, Morales-Sillero Ana María, Fernández-Bolaños Juan, Rodríguez-Gutiérrez Guillermo

Abstract excerpt

A characterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was carried out. From five different extraction methods commonly used for phenols, extraction with acidified methanol-water was chosen as the best to quantify the concentrations of theobromine and individual phenols in cocoa beans. High concentrations of individual and total phenols were found for genotypes native...

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Cacao
Cotyledon
Ecuador
Flavonoids
Genotype
Mexico

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PMID: 28946348
DOI: 10.1016/j.foodchem.2017.08.018

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