The complex multi-composition of cocoa beans is the key to understand and valuate the unique commercial importance and value of cocoa products. The nutritional aspect is mainly related to the fatty constituents, whereas xanthine alkaloids are responsible of the CNS excitation, cardiovascular activity and diuretic effect (1,2). The fatty acids composition of cocoa beans is of enormous interest for processing and quality control during manufacture of the product (3), and the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and the omega-6 and omega-3 ratio are fundamental for defining the healthy properties of cocoa. In this study, we present the results related to the fatty acids and proximate composition of cocoa beans collected in different regions of Cameroon. Fat content in fresh beans ranged from 24.6 to 43.1%. Regarding fatty acids composition, weak differences in the percentages of total SFA, MUFA and PUFA were found between the samples, while noticeable differences in the PUFA composition were found. In fact the ratio omega-6 to omega-3 ranged from 5.6 in the samples from Obala region, to 22.8 for the sample from Sanchou region.
Fatty acids and nutritional composition of cocoa beans coming from different regions of Cameroon
FIORINI, Dennis;CAPRIOLI, GIOVANNI;MAGGI, Filippo;RICCIUTELLI, Massimo;VITTORI, Sauro;SAGRATINI, Gianni
2015-01-01
Abstract
The complex multi-composition of cocoa beans is the key to understand and valuate the unique commercial importance and value of cocoa products. The nutritional aspect is mainly related to the fatty constituents, whereas xanthine alkaloids are responsible of the CNS excitation, cardiovascular activity and diuretic effect (1,2). The fatty acids composition of cocoa beans is of enormous interest for processing and quality control during manufacture of the product (3), and the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and the omega-6 and omega-3 ratio are fundamental for defining the healthy properties of cocoa. In this study, we present the results related to the fatty acids and proximate composition of cocoa beans collected in different regions of Cameroon. Fat content in fresh beans ranged from 24.6 to 43.1%. Regarding fatty acids composition, weak differences in the percentages of total SFA, MUFA and PUFA were found between the samples, while noticeable differences in the PUFA composition were found. In fact the ratio omega-6 to omega-3 ranged from 5.6 in the samples from Obala region, to 22.8 for the sample from Sanchou region.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
