Mihai Raluca A, Landazuri Abarca Pablo A, Tinizaray Romero Bryan A, Florescu Larisa I, Catană Rodica, Kosakyan Anush
CICTE, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas-ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador.
IASA 1, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas-ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador.
Plants (Basel). 2022 Apr 3;11(7):976. doi: 10.3390/plants11070976.
Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world's leader in the production and export of fine flavor cocoa, responsible for 63% of the world's total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin-Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.
优质风味可可豆是一类独特的可可豆，能产出具有高香气潜力的可可豆，并具有多种感官益处，使其有别于普通可可豆。厄瓜多尔是优质风味可可豆生产和出口的全球领先者，由于该国商业化种植的“国家阿里巴”品种，该国的产量占全球总产量的63%。该品种以其浓郁的香气而闻名，这在全球可可豆市场上独树一帜。除了其感官特性外，该品种还含有与感官和健康特性相关的重要生物活性化合物。本研究评估了一种非生物因素——土壤营养状况，对源自厄瓜多尔三个不同地理区域的阿里巴品种可可豆的植物化学成分（甲基黄嘌呤和酚类化合物）、抗氧化性能和感官特性的影响。我们使用诊断与推荐综合系统（DRIS）、福林-西奥尔特试剂法、高效液相色谱法（HPLC）、ABTS自由基清除活性、α,α-二苯基-β-苦味酰基自由基清除法（DPPH）和铁还原抗氧化能力（FRAP）分析，揭示了锰离子与总酚含量之间的显著相关性、氮对甲基黄嘌呤组成和抗氧化性能的积极影响，以及钙、镁和钾离子对提高生可可豆中黄酮类化合物和花青素含量的重要性。我们发现这些营养元素会影响可可豆的营养和感官特性，因为铜、镁和钾与花青素含量相关，而铁、钙、磷和锌会影响黄酮类化合物的含量。我们强调，阿里巴品种不仅适合生产高品质巧克力，也适合不断增长的全球营养保健品市场，能够生产出优质且具有竞争力的产品。
