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Fat and fatty acids content of cocoa clones under the conditions of Vale do Ribeira, State of São Paulo, Brazil

The State of São Paulo (Brazil) represents the farthest region from the equator in which cocoa (Theobroma cacao L.) is cultivated, with different climatic conditions from those observed in the traditional growing areas. Cocoa butter shows peculiar physical and chemical characteristics closely related to fatty acids balance, which are influenced by climatic conditions, mainly air temperature. This paper deals with the characterization of 13 clones of cocoa, growing in the State of São Paulo, based on fat content and fatty acid composition for the climatic conditions of Pariquera-Açu Experimental Station, at 24°43' S, 47°53' W and 25 m of altitude. The clones studied were: SCA 6, SCA 12, IAC 1, ICS 39, ICS 60, ICS 95, OF 29, OF 613, OF 667, OF 668, OF 677, P 7 e IMC 67. Significant differences were found for fat content, which varied from 50.7% for ICS 95 to 57.6% for IAC 1. Fatty acid composition differed significantly among the clones, except for araquidic acid. The saturated and unsaturated fatty acids ratio varied from 1.37 to 1.74, and the clones of SCA 12, SCA 6 and P 7 differed statistically for ICS 39, ICS 60, ICS 95, IMC 67 and OF 668 clones.

cacao; Theobroma cacao L.; fat; fatty acids; cacao butter


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