Many factors can influence the bioactive compounds in cocoa beans. The purpose of this paper is to characterize the bioactive compound profile of 12 cocoa bean clones produced in Bahia’s Southern region.
Total phenolic content, total flavonoids and total anthocyanins were determined using spectrophotometric methods. Caffeic acid, caffeine, theobromine, catechin and epicatechin contents were determined using Ultra Performance Liquid Chromatography with a Photodiode Array Detector. Principal component analysis (PCA) was carried out using to determine the variability of the results found in relation to the clones studied.
The authors observed variations in the bioactive compound content between the analyzed cocoa clones. The SRN clone showed the highest levels of phenolic content, flavonoids, caffeine, catechin, and epicatechin. PCA showed that all the clones had unique characteristics related to the composition of their bioactive compounds content, classifying each clone in a well-defined manner.
This work is an important contribution for the characterization of new cocoa bean clones in relation to their content of bioactive compounds. The information reported in this paper can be decisive in the choice of the variety of cocoa in the production of chocolate with high bioactive compounds content and claim of functional property.
