Antioxidant activity of clones of cocoa (Theobroma cacao L.) fine and aromatic grown in the state of Chiapas-México
DOI:
https://doi.org/10.17533/udea.penh.17900Keywords:
antioxidant, polyphenols, inhibitory concentration 50, free radical scavengers, Theobroma cacao LAbstract
Objective: To determine antioxidant capacity and fat content of cacao clones from the State of Chiapas, Mexico. Materials and Methods: 34 cocoa beans samples were diluted in 95% methanol and classified by pH in: group I (5.52-5.90), group II (5.91- 6.28), and group III (6.29-6.67). Chemical and physical analysis were developed. 2,2- diphenyl-2-picrylhydrazyl (DPPH) inhibition was evaluated at 517 nm. Polyphenol and fat contents were evaluated by Folin-Ciocalteu Reagent at 765 nm and AOAC method, respectively. Differences in variables were evaluated by ANOVA and Tukey test, in addition to its linear correlations. Results: Group I showed the lowest caloric content (26.3±3.6% fat), the best antioxidant activity with lower EC50 value of 4182 ppm and the highest polyphenol content (6.6±0.3 gallic acid/100 g dry sample). Conclusion: Chiapas cocoa has significant competitive advantages due to its quality as a functional and nutraceutical food. It is a good raw material for food industry because it is a good source of antioxidants and natural additives. Furthermore, it is a potential ingredient in the international pharmaceutical and cosmetic industry.
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