Characterization of cocoa (Theobroma cacao l.) seeds and paste through physicochemical and functional analysis

Resumen

Objective: The objective of this study was to determine the functional properties and antioxidant capacity of the seeds and paste from five varieties of cocoa (Theobroma cacao L.).

Design/Methodology/Approach: Polyphenol content was quantified using spectrophotometry, measuring absorbance at wavelengths ranging from 500 to 760 nm over a defined period. Antioxidant capacity was assessed using the DPPH⁺ (2,2-diphenyl-1-picrylhydrazyl) assay. A multivariate analysis was performed on the resulting data. Morphological characterization of the germplasm was conducted using 20 descriptors, which were subsequently analyzed through principal component analysis (PCA).

Results: The morphological descriptors most strongly associated with varietal differentiation, with a correlation coefficient p > 0.70, were fruit length and fruit width. For physicochemical characterization, a one-way ANOVA revealed statistically significant differences among the varieties. This was further confirmed through a homogeneous group analysis at α = 0.05. Among the studied varieties, ‘Rabo Lagarto’ and ‘Calabacillo’ exhibited significant differences in polyphenol content compared to the others. Limitations/Implications of the Study: This study is limited to cocoa varieties cultivated by smallholder producers in the localities of Miahuatlán and town C-11, within the municipalities of Cárdenas and Cunduacán, Tabasco.

Findings/Conclusions: The results demonstrate that the evaluated cocoa varieties can be distinctly characterized based on morphoagronomic traits, polyphenol content, and antioxidant capacity. These findings contribute valuable insights into the functional properties of cocoa and its derivatives.