Chemical composition and fatty acids profile of chocolates produced with different cocoa (<i>Theobroma cacao L.)</i> cultivars

MELO, Calionara Waleska Barbosa de; Bandeira, Matheus de Jesus; MACIEL, Leonardo Fonseca; BISPO, Eliete da Silva; SOUZA, Carolina Oliveira de; SOARES, Sérgio Eduardo

doi:10.1590/fst.43018

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Original Article • Food Sci. Technol 40 (2) • Apr-Jun 2020 • https://doi.org/10.1590/fst.43018 copy

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

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Abstract

The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing.

Keywords:
monovarietal chocolate; cocoa solids; thermogravimetry

Samples	Protein	Lipids	Ashes	Moisture	Carbohydrates (%) ^* * Results given as mean ± standard deviation of triplicate analyses of nine different samples. Different letters in the same column indicate a significant difference by Tukey test at (p <0.05) confidence level.
Samples	(%)	(%)	(%)	(%)
SR162	8.42 ± 0.19abc	38.40 ± 0.18abc	1.52 ± 0.02ef	0.90 ± 0.04e	50.83 ± 0.26abc
BN34	9.14 ± 0.49a	38.28 ± 0.78abc	1.64 ± 0.03cd	1.14 ± 0.02bc	49.92 ± 0.63bc
PH16	8.93 ± 0.02a	34.83 ± 0.59c	1.86 ± 0.02a	1.10 ± 0.08cd	53.36 ± 0.70a
CEPEC	8.69 ± 0.32ab	37.80 ± 1.03abc	1.50 ± 0.01f	0.91 ± 0.01de	51.04 ± 1.34abc
TSH1188	8.99 ± 0.25a	41.82 ± 0.96a	1.58 ± 0.02de	1.06 ± 0.06cde	46.39 ± 0.66d
Ipiranga I	7.87 ± 0.06c	39.70 ± 3.65ab	1.89 ± 0.02a	1.29 ± 0.07ab	49.25 ± 3.70cd
CCN51	8.79 ± 0.12ab	35.98 ± 0.82bc	1.76 ± 0.04b	1.40 ± 0.03a	51.99 ± 0.94ab
PS1319	8.04 ± 0.37bc	35.21 ± 0.67bc	1.74 ± 0.02b	1.15 ± 0.07bc	54.07 ± 1.00a
Pará	8.99 ± 0.25a	36.21 ± 0.91bc	1.69 ± 0.05bc	1.32 ± 0.03a	51.75 ± 0.60abc

Samples	Melting point (°C)	Hardness (N)
SR162	28.50 ± 0.50^de	82.48 ± 10.9^ab
BN34	28.33 ± 0.58^de	71.98 ± 3.40^ab
PH16	31.60 ± 0.58^a	76.82 ± 21.8^ab
CEPEC2002	28.00 ± 0.00^e	83.38 ± 5.71^ab
TSH1188	31.43 ± 0.32^a	98.54 ± 7.95^a
Ipiranga I	31.26 ± 0.46^ab	89.08 ± 3.55^ab
CCN51	29.66 ± 0.58^cd	88.33 ± 9.30^ab
PS1319	29.26 ± 0.25^cde	65.63 ± 4.77^b
Pará-Parazinho	30.00 ± 0.00^bc	74.25 ± 9.17^ab

AG	SR162	BN34	PH16	CEPEC2002	TSH1188	Ipiranga I	CCN51	PS1319	Pára
C14:0	0.73 ± 0.40^a	0.60 ± 0.03^b	0.56 ± 0.13^b	ND	0.80 ± 0.04^a	0.84 ± 0.25^a	0.71 ± 0.02^a	0.73 ± 0.10^a	0.90 ± 0.07^a
C16:0	221.25 ± 5.43^ab	277.49 ± 14.32^a	206.05 ± 3.90^ab	191.98 ± 21.37^b	274.39 ± 2.45^a	217.65 ± 12.62^ab	233.69 ± 34.02^ab	187.82 ± 34.56^b	203.78 ± 5.34^ab
C16:1n7	1.83 ± 0.14^a	2.24 ± 0.43^a	1.63 ± 0.08^a	1.42 ± 0.41^a	2.43 ± 0.08^a	1.54 ± 0.13^a	2.06 ± 0.21^a	1.37 ± 0.26^a	1.64 ± 0.66^a
C17:0	2.13 ± 0.10^a	1.96 ± 0.48^ab	1.38 ± 0.09^ab	1.27 ± 0.35^ab	2.11 ± 0.49^ab	1.46 ± 0.02^ab	2.23 ± 0.33^a	0.98 ± 0.06^b	1.51 ± 0.15^ab
C18:0	289.45 ± 8.65^ab	303.42 ± 23.49^a	246.00 ± 12.15^abc	218.16 ± 20.94^bc	312.15 ± 1.85^a	252.20 ± 13.08^abc	280.57 ± 36.38^ab	184.91 ± 29.30^c	299.82 ± 16.43^ab
C18:1n9	292.89 ± 6.80^abc	327.30 ± 19.50^a	248.85 ± 13.91^abc	230.0 ± 24.70^bc	321.59 ± 0.46^a	275.30 ± 14.50^abc	268.60 ± 31.70^abc	207.40 ± 42.60^c	304.30 ± 16.60^ab
C18:2n6	26.10 ± 0.48^abc	31.63 ± 2.05^a	21.35 ± 0.86^bc	19.72 ± 1.69^c	28.65 ± 0.42^ab	26.70 ± 1.39^abc	26.96 ± 3.32^abc	19.91 ± 3.39^c	27.97 ± 1.80^ab
C18:3n3	ND	1.70 ± 0.23^ab	1.06 ± 0.25^b	ND	ND	ND	1.03 ± 0.35^b	1.32 ± 0.15^ab	2.18 ± 0.03^a
C20:0	8.81 ± 0.50^ab	9.84 ± 0.25^a	8.70 ± 0.40^ab	7.35 ± 0.93^ab	9.78 ± 0.08^a	7.00 ± 0.89^ab	8.93 ± 1.01^ab	5.77 ± 1.63^b	8.89 ± 0.16^ab
C22:0	1.55 ± 0.56^a	ND	1.39 ± 0.06^a	ND	ND	ND	ND	0.99 ± 0.28^a	1.14 ± 0.19^a
S	523.92 ± 12.51^ab	593.31 ± 38.58^a	464.07 ± 7.74^ab	414.29 ± 38.48^b	599.22 ± 3.92^a	479.14 ± 26.86^ab	526.11 ± 71.76^ab	381.06 ± 65.89^b	521.11 ± 15.15^ab
M	294.73 ± 6.65^abc	329.56 ± 19.92^a	250.48 ± 13.82^abc	231.46 ± 25.12^bc	324.23 ± 0.09^a	276.82 ± 14.38^abc	270.68 ± 31.86^abc	208.80 ± 42.89^c	308.75 ± 12.03^ab
P	26.11 ± 0.49^abcd	33.33 ± 1.82^a	22.41 ± 0.61^bcd	18.53 ± 1.68^d	29.36 ± 1.43^ab	26.70 ± 1.39^abcd	27.99 ± 3.68^abc	21.23 ± 3.54^cd	30.70 ± 0.99^a
Ʃ	844.80 ± 19.7^ab	956.20 ± 60.3^a	737.00 ± 22.2^ab	670.00 ± 70.4^b	952.61 ± 2.86^a	782.60 ± 42.6^ab	824.80 ± 107.3^ab	611.10 ± 112.4^b	852.10 ± 40.0^ab

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[1] *Corresponding author: kalionaramelo@hotmail.com