Effects of genotype, soil and technological treatment on chemical composition and antioxidant activity of cocoa beans produced in Cote dIvoire
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2018, Vol 6, Issue 1
Abstract
Consumption of cocoa products has recently increased due to its organoleptic qualities and potential benefits to human health. To meet this demand without compromising the activity in the sector for future generations, a new hybrid called "cocoa Mercedes" was developed in Côte d'Ivoire for its early production and high yield. Thus, Ivorian cocoa production is dominated by this new hybrid and the Forastero variety. In the present study, samples of these two varieties from two major production areas (Abengourou and Divo) and samples of two cocoa products were compared to estimate the influence of genotype, soil and technological treatment on chemical composition and antioxidant capacity. The dry extracts were obtained from the cocoa paste or powder after maceration in 70% ethanol and then evaporation. Phytochemical analysis and antioxidant capacity by DPPH and ABTS tests were performed. The results showed that these samples contain saponins, alkaloids, sterols, polyterpenes and polyphenols including flavonoids, leuco anthocyanins and tannins. The genotype has no influence on the total phenol content. On the other hand, it influences the total flavonoids, total tannins and fat contents as well as the antioxidant activity. Soil characteristics and technological treatment also influence the levels of total phenols, total tannins and fat as well as antioxidant activity.
Authors and Affiliations
Dembele Amidou, Yapo Kicho Denis, Kouassi Konan, Kambou Philippe Sansan, Djaman Allico Joseph , N’guessan Jean David
Keywords
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