Tolerance Potentials of Cocoa (Theobroma cacao) in Hydrocarbon Polluted Soils

Polyphenols in cocoa ( Theobroma cacao L . )

Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas an...

Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.

Monomeric and oligomeric procyanidins present in cocoa and chocolate were separated and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. The chromatographic separation was achieved using a silica stationary phase in combination with a g...

Use of a Proteolytic Enzyme in Cocoa (Theobroma cacao L.) Processing

Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 ...

Assessment of the value of doubled haploids as progenitors in cocoa (Theobroma cacao L.) breeding.

In order to evaluate twelve doubled haploids (DHs) of Theobroma cacao L. used as parents, a trial was set up in Côte d'Ivoire. Several traits were observed, such as yield, vigour, yield/vigour ratios, resistance to the black pod disease caused by Phytophthora, percentage of flat beans and mean weight of 100 cocoa beans. Out of the three progenies derived from crosses between two DHs, two showed...

Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography