Services on Demand
Journal
Article
Indicators
Cited by SciELO
Access statistics
Related links
Cited by Google
Similars in SciELO
Similars in Google
Share
Perspectivas en Nutrición Humana
Print version ISSN 0124-4108
Abstract
RAMIREZ GONZALEZ, Martha Beatriz; CELY NINO, Víctor Hugo and RAMIREZ, Sandra Isabel. Antioxidant activity of clones of cocoa (Theobroma cacao l.) fine and aromatic grown in the state of Chiapas-México. Perspect Nut Hum [online]. 2013, vol.15, n.1, pp.27-40. ISSN 0124-4108.
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.
Keywords : antioxidant; polyphenols; inhibitory concentration 50; free radical scavengers; Theobroma cacao L..