Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

MEJÍA, Andrea; MEZA, Gilder; ESPICHÁN, Fabio; MOGROVEJO, Julio; ROJAS, Rosario

doi:10.1590/fst.08020

Andrea MEJÍA

Centro de Innovación del Cacao – CIC, Lima, Perú

Gilder MEZA

Centro de Innovación del Cacao – CIC, Lima, Perú

Fabio ESPICHÁN

Unidad de Investigación en Productos Naturales, Laboratorios de Investigación y Desarrollo, Facultad de Ciencias y Filosofía, Universidad Peruana Cayetano Heredia, Lima, Perú

Julio MOGROVEJO

Fábrica de Chocolates La Ibérica, Arequipa, Perú

Rosario ROJAS ^**Corresponding author: rosario.rojas@upch.pe

Centro de Innovación del Cacao – CIC, Lima, Perú

Unidad de Investigación en Productos Naturales, Laboratorios de Investigación y Desarrollo, Facultad de Ciencias y Filosofía, Universidad Peruana Cayetano Heredia, Lima, Perú

http://orcid.org/0000-0002-6093-0969

*Corresponding author: rosario.rojas@upch.pe

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Figure 1
Multiple factorial analysis (MFA) of chemical analysis data. Left: Point cloud of individuals. The six samples (PB, C70-B, C52-B, PQ, C70-Q, C52-Q) are made up of six clusters (four data points and a barycenter point for each sample). They are separated from each other with their respective ellipses of confidence (95% confidence level) and have different contributions to the dimensions Dim1 and Dim2. Right: Correlation circle of quantitative variables. The gray-scale gradient indicates the value of Cos2 (square or square cosine of the coordinate) that represents the quality of the representation of the variable on the factor map. A high cos2 indicates a good representation of the variable on the main components. In this case, the variable is placed near the circumference of the correlation circle. P-Q: Cocoa paste from Quillabamba. C52-Q: The 52% chocolate from Quillabamba. C70-Q: The 70% chocolate from Quillabamba. P-B: Cocoa paste from Bagua. C52-B: The 52% chocolate from Bagua. C70-B: The 70% chocolate from Bagua. sd = standard deviation, sdq = sum of the squared deviations, which are illustrative.

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Figure 2
Flavor attributes of cocoa pastes and chocolates from Quillabamba and Bagua.

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Figure 3
Multiple factorial analysis (MFA) of the sensory data. Left: Point cloud of individuals. The six samples (PB, C70-B, C52-B, PQ, C70-Q, C52-Q) are made up of six clusters (four data points and a barycenter point for each sample). They are separated from each other with their respective ellipses of confidence (95% confidence level) and have different contributions to the dimensions Dim1 and Dim2. Right: Correlation circle of quantitative variables. The gray-scale gradient indicates the value of cos2 (square or square cosine of the coordinate) that represents the quality of the representation of the variable on the factor map. A high cos2 indicates a good representation of the variable on the main components. In this case, the variable is placed near the circumference of the correlation circle. P-Q: Cocoa paste from Quillabamba. C52-Q: The 52% chocolate from Quillabamba. C70-Q: The 70% chocolate from Quillabamba. P-B: Cocoa paste from Bagua. C52-B: The 52% chocolate from Bagua. C70-B: The 70% chocolate from Bagua.

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Table 1
Proximate analysis and fatty acid profiles of cocoa pastes and chocolates.

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Table 2
Theobromine, caffeine, total phenolics, flavonoids, and antioxidant activities of cocoa pastes and chocolates.

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(1)

	QUILLABAMBA			BAGUA
	Cocoa paste	Chocolate 52%	Chocolate 70%	Cocoa paste	Chocolate 52%	Chocolate 70%
Proximate analysis (%) dry weight basis
Fat	58.1 ± 1.1^a	34.4 ± 0.5^e	44.5 ± 1.6^c	56.3 ± 0.8^b	32.0 ± 0.4^f	41.5 ± 0.4^d
Ash	2.8 ± 0.0^a	1.3 ± 0.1^d	1.9 ± 0.0^c	2.6 ± 0.1^b	1.2 ± 0.1^d	1.8 ± 0.1^c
Protein	13.2 ± 0.3^a	5.6 ± 0.2^f	8.4 ± 0.3^d	12.2 ± 0.4^b	6.2 ± 0.2^e	9.7 ± 0.3^c
Fiber	1.6 ± 0.1^c	1.1 ± 0.1^d	2.8 ± 0.1^a	2.7 ± 0.1^a	0.4 ± 0.0^e	2.0 ± 0.1^b
Carbohydrates	24.3 ± 0.7^e	57.6 ± 0.3^b	42.4 ± 0.5^d	26.2 ± 1.2^e	60.2 ± 0.6^a	45.0 ± 0.0^c
Fatty acids (%)
Saturated	59.91	61.80	60.13	60.87	59.47	61.94
Myristic C14:0	0.06^a,b	0.05^b	0.06^a,b	0.05^a,b	0.09^a	0.06^a,b
Palmitic C16:0	31.63^a	26.77^b	30.99^a	23.53^d	21.71^e	24.75^c
Margaric C17:0	0.13^d	0.31^a	0.13^d	0.18^c	0.29^b	0.17^c
Stearic C18:0	27.32^e	33.72^c	27.97^d	36.39^a	36.22^b	36.29^b
Arachidic C20:0	0.77^b,c	0.95^a	0.98^a	0.72^c	1.16^a,b	0.67^c
Monounsaturated	37.34	35.59	37.71	36.9	36.73	36.11
Palmitoleic C16:1	0.20^c,d	0.21^c,d	0.18^d	0.29^b	0.38^a	0.24^c
Oleic acid C18:1	36.66^a	34.87^e	37.07^a	36.23^b	35.67^c	35.52^d
Octadecenoic C18:1	0.48^a	0.51^a	0.46^a,b	0.38^b	0.68^a	0.35^b
Polyunsaturated	2.30	2.61	2.18	2.21	3.83	1.96
Linoleic acid C18:2	2.30^b,c	2.61^a,b	2.18^b,c	2.21^b,c	3.83^a	1.96^c

	QUILLABAMBA			BAGUA
	Cocoa paste	Chocolate 52%	Chocolate 70%	Cocoa paste	Chocolate 52%	Chocolate 70%
Theobromine (T) (mg/100 g)	214.3 ± 4.0^d	187.4 ± 4.8^e	208.7 ± 3.1^d	966.2 ± 14.2^a	488.0 ± 1.1^c	652.1 ± 22.8^b
Caffeine (C) (mg/100 g)	172.2 ± 3.6^b	117.0 ± 2.4^e	142.2 ± 1.5^d	215.9 ± 1.11^a	115.8 ± 2.4^e	148.5 ± 5.8^c
Ratio T/C	1.2	1.6	1.5	4.5	4.2	4.4
TP (g GA/100 g)	1.8 ± 0.1^a	1.1 ± 0.1^c	1.5 ± 0.1^b	2.4 ± 0.0^d	1.5 ± 0.0^f	1.9 ± 0.0^e
TF (g CAT/100 g)	1.8 ± 0.1^a	1.0 ± 0.0^b	1.4 ± 0.0^b	1.1 ± 0.0^c	1.0 ± 0.0^c	1.0 ± 0.0^c
DPPH (µg extract/ml)	20.2 ± 0.7^e	245.0 ± 10.8^a	128.8 ± 6.0^c	19.5 ± 0.6^e	223.8 ± 1.7^b	116.3 ± 2.9^d

[1] *Corresponding author: rosario.rojas@upch.pe

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Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

Abstract