Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
Descripción del Articulo
The authors would like to acknowledge the funding of the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT) through the Project with Contract N? 026-2016 Círculo de Investigación para la Innovación y el fortalecimiento de la cadena de valor del cacao nativo f...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/3070 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/3070 https://doi.org/10.3389/fnut.2021.677000 |
| Nivel de acceso: | acceso abierto |
| Materia: | unsaturated fatty acids C16:0 C18:0 C18:1 C18:3 C20:0 cocoa butter saturated fatty acids https://purl.org/pe-repo/ocde/ford#2.11.01 |
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4689 |
| dc.title.none.fl_str_mv |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| spellingShingle |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru Oliva-Cruz M. unsaturated fatty acids C16:0 C16:0 C18:0 C18:1 C18:3 C18:3 C20:0 cocoa butter cocoa butter saturated fatty acids https://purl.org/pe-repo/ocde/ford#2.11.01 |
| title_short |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_full |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_fullStr |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_full_unstemmed |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| title_sort |
Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru |
| author |
Oliva-Cruz M. |
| author_facet |
Oliva-Cruz M. Mori-Culqui P.L. Caetano A.C. Goñas M. Vilca-Valqui N.C. Chavez S.G. |
| author_role |
author |
| author2 |
Mori-Culqui P.L. Caetano A.C. Goñas M. Vilca-Valqui N.C. Chavez S.G. |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Oliva-Cruz M. Mori-Culqui P.L. Caetano A.C. Goñas M. Vilca-Valqui N.C. Chavez S.G. |
| dc.subject.none.fl_str_mv |
unsaturated fatty acids |
| topic |
unsaturated fatty acids C16:0 C16:0 C18:0 C18:1 C18:3 C18:3 C20:0 cocoa butter cocoa butter saturated fatty acids https://purl.org/pe-repo/ocde/ford#2.11.01 |
| dc.subject.es_PE.fl_str_mv |
C16:0 C16:0 C18:0 C18:1 C18:3 C18:3 C20:0 cocoa butter cocoa butter saturated fatty acids |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.11.01 |
| description |
The authors would like to acknowledge the funding of the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT) through the Project with Contract N? 026-2016 Círculo de Investigación para la Innovación y el fortalecimiento de la cadena de valor del cacao nativo fino de aroma en la zona nor oriental del Perú-CINCACAO, and the support and execution of this project by the Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES). |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/3070 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.3389/fnut.2021.677000 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85110477665 |
| url |
https://hdl.handle.net/20.500.12390/3070 https://doi.org/10.3389/fnut.2021.677000 |
| identifier_str_mv |
2-s2.0-85110477665 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Frontiers in Nutrition |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.publisher.none.fl_str_mv |
Frontiers Media S.A. |
| publisher.none.fl_str_mv |
Frontiers Media S.A. |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175430978928640 |
| spelling |
Publicationrp08860600rp08857600rp08858600rp08859600rp08856600rp08861600Oliva-Cruz M.Mori-Culqui P.L.Caetano A.C.Goñas M.Vilca-Valqui N.C.Chavez S.G.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3070https://doi.org/10.3389/fnut.2021.6770002-s2.0-85110477665The authors would like to acknowledge the funding of the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT) through the Project with Contract N? 026-2016 Círculo de Investigación para la Innovación y el fortalecimiento de la cadena de valor del cacao nativo fino de aroma en la zona nor oriental del Perú-CINCACAO, and the support and execution of this project by the Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES).Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa. © Copyright © 2021 Oliva-Cruz, Mori-Culqui, Caetano, Goñas, Vilca-Valqui and Chavez.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengFrontiers Media S.A.Frontiers in Nutritioninfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/unsaturated fatty acidsC16:0-1C16:0-1C18:0-1C18:1-1C18:3-1C18:3-1C20:0-1cocoa butter-1cocoa butter-1saturated fatty acids-1https://purl.org/pe-repo/ocde/ford#2.11.01-1Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peruinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/3070oai:repositorio.concytec.gob.pe:20.500.12390/30702024-05-30 16:13:43.596https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="15a6269a-8a83-424d-9bd1-41af94e15f30"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru</Title> <PublishedIn> <Publication> <Title>Frontiers in Nutrition</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.3389/fnut.2021.677000</DOI> <SCP-Number>2-s2.0-85110477665</SCP-Number> <Authors> <Author> <DisplayName>Oliva-Cruz M.</DisplayName> <Person id="rp08860" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Mori-Culqui P.L.</DisplayName> <Person id="rp08857" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Caetano A.C.</DisplayName> <Person id="rp08858" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Goñas M.</DisplayName> <Person id="rp08859" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Vilca-Valqui N.C.</DisplayName> <Person id="rp08856" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Chavez S.G.</DisplayName> <Person id="rp08861" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Frontiers Media S.A.</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc-nd/4.0/</License> <Keyword>unsaturated fatty acids</Keyword> <Keyword>C16:0</Keyword> <Keyword>C16:0</Keyword> <Keyword>C18:0</Keyword> <Keyword>C18:1</Keyword> <Keyword>C18:3</Keyword> <Keyword>C18:3</Keyword> <Keyword>C20:0</Keyword> <Keyword>cocoa butter</Keyword> <Keyword>cocoa butter</Keyword> <Keyword>saturated fatty acids</Keyword> <Abstract>Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa. © Copyright © 2021 Oliva-Cruz, Mori-Culqui, Caetano, Goñas, Vilca-Valqui and Chavez.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.448654 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
