Resumo

ORTIZ S., Jimena et al. Theobromine, catechin, total antioxidant capacity and total phenolic content in representative samples of Bolivian Amazonian Cacao and its comparison before and after the fermetation proces. Rev. Bol. Quim [online]. 2019, vol.36, n.1, pp.40-50. ISSN 0250-5460.

Abstract The Bolivian Amazonian Cocoa (Theobroma cacao) it’s a species that grows naturally in the forests, is characterized by its unique flavor, therefore, during three consecutive years it has been recognized and selected among the best cocoas in the world in the international "Salon du Chocolat" Paris France. These characteristics are directly related to the content of chemical compounds such as polyphenols and methylxanthines. In this research, the chemical functional characteristics of the Bolivian Amazonian cacao, both wild and produced in agroforestry plots from the Amazonian region of Bolivia were determined. Theobromine a methylxanthine and catechin a phenol compound, were quantified by HPLC high-performance liquid chromatography, total antioxidant activity (TAC) by the ABTS and FRAP methods and the total polyphenol content (TPH), in samples of cacao beans before and after the fermentation process. The values obtained in this study are relevant and this information will serve to highlight the unique characteristics of the Bolivian Amazonian cacao, increasing its value.

Palavras-chave : Theobromine; Amazonian cacao; FRAP; ABTS; TAC; TPH; PCA.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )