Jonfia-Essien W A, West G, Alderson P G, Tucker G
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Food Chem. 2008 Jun 1;108(3):1155-9. doi: 10.1016/j.foodchem.2007.12.001. Epub 2007 Dec 8.
Cocoa (Theobroma cacao L.) is a major, economically important, international crop and has been associated with several nutritional benefits including high antioxidant capacity. New cocoa hybrids have been developed in Ghana that exhibit resistance to pest damage during storage. The aim of this work was to assess the phenolic content and antioxidant capacity of these new hybrids in comparison to more traditional cocoa varieties. Total extractable phenolics were similar in all the four hybrids tested ranging from 69.9 to 81.6FAEg(-1). These levels were very similar to that extracted from traditional beans (73.8±2.5FAEg(-1)). The "phenolic profile" was determined by HPLC. A total of 25 peaks was observed but there were only minor differences in this profile between traditional and hybrid bean extracts. Antioxidant capacity was determined using the FRAP assay and traditional beans were found to possess 12.4μmolTEg(-1). In comparison the hybrid beans had antioxidant capacities ranging from 21.6 to 45.5μmolTEg(-1), and these were significantly higher than in the traditional beans for three out of the four hybrids. Since the phenolic and antioxidant levels and in these hybrid varieties were either similar to, or higher than, that obtained from traditional beans, the introduction of these new varieties would be unlikely to impact detrimentally on these nutritional components of the beans.
可可（Theobroma cacao L.）是一种主要的、具有重要经济意义的国际作物，并且与多种营养益处相关，包括高抗氧化能力。加纳已培育出新型可可杂交品种，这些品种在储存期间表现出抗虫害能力。这项工作的目的是评估这些新型杂交品种与更传统的可可品种相比的酚类含量和抗氧化能力。在所测试的所有四个杂交品种中，可提取的总酚类物质相似，范围在69.9至81.6FAEg(-1)之间。这些水平与从传统豆中提取的水平非常相似（73.8±2.5FAEg(-1)）。通过高效液相色谱法（HPLC）测定“酚类谱”。共观察到25个峰，但传统豆提取物和杂交豆提取物在该谱上仅有微小差异。使用铁离子还原抗氧化能力（FRAP）测定法测定抗氧化能力，发现传统豆的抗氧化能力为12.4μmolTEg(-1)。相比之下，杂交豆的抗氧化能力在21.6至45.5μmolTEg(-1)之间，并且在四个杂交品种中的三个品种中，这些能力显著高于传统豆。由于这些杂交品种中的酚类和抗氧化水平与传统豆相似或更高，因此引入这些新品种不太可能对豆的这些营养成分产生不利影响。
