Multivariate analysis of chemical parameters of cocoa: a contribution to origin designation / Análise multivariada de parâmetros químicos do cacau: uma contribuição para a denominação de origem
DOI:
https://doi.org/10.34117/bjdv7n12-021Keywords:
fine Cocoa, fatty acids, chemical composition, designation of origin.Abstract
Brazil has been trying to become a key player in the specialized market through the production of fine chocolate. However, there is still no rules about the chemical quality of cocoa beans that allows it to be grouped by micro-regions. In this context, the objective of this work was to determine some chemical parameters of cocoa samples, aiming to contribute to the creation of the designation of origin for the cocoa produced in the south of Bahia. For this propose, proteins, lipids, total minerals, and fatty acid profile analysis were performed. The results obtained were correlated using multivariate statistical tests. The chemical composition of the cocoa beans, allowed to differentiate samples of cocoa, revealing the formation of three groups of samples. The two main components (lipids and proteins) were analysed together, characterizing the producing region. Regarding the analysis of the fatty acid profile, they showed that the cocoa harvested in the main season presents a higher influence of saturated fatty acids, while in the early season the higher influence is of unsaturated fatty acids. Multivariate techniques were able to group the different types of cocoa according to their chemical profile, helping to create an origin denomination for those produced in Southern Bahia.
References
Adewole , E.; Ogunmodede, O.T.; Talabi , J.; Ajayi, O.O.; Oso, O.A; Lajide, L. Physico-chemical properties of cocoa (Theobroma cacao L.) farmsoil in Ikota, Ifedore, Nigeria. Journal of Chemical and Pharmaceutical Research, v. 3, n. 6, p. 544-552, 2011. https://www.jocpr.com/articles/physicochemical-properties-of-cocoa-theobroma-cacao-l-farm-soil-in-ikota-ifedore-nigeria.pdf
Alizadeh Yeloojeh, K.; Saeidi, G.; Sabzalian, M. R. Drought stress improves the composition of secondary metabolites in safflower flower at the expense of reduction in seed yield and oil content. Industrial Crops and Products, v. 154, article 112496, 2020. https://doi.org/10.1016/j.indcrop.2020.112496
Amorim, T. L.; Fuente, M. A.; Oliveira, M. A. L.; Gomez-Corte, P. Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile. Journal of Agricultural and Food Chemistry, v. 67, n.40, 11210-11218, 2019. https://doi.org/10.1021/acs.jafc.9b05603
AOAC - Association of Official Analytical Chemists. Official Methods of analysis of the Association of Official Analytical Chemists. Arlington: A.O.A.C., 1996.
Barišić, V.; Kopjar, M.; Jozinović, A.; Flanjak, I.; Ačkar, Đ.; Miličević, B.; Šubarić, D.; Jokić, S.; Babić, J. The Chemistry behind Chocolate Production. Molecules. v. 24, n. 17, 3163, 2019. https://doi.org/10.3390/molecules24173163
Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n° 38, de 23 de junho de 2008. Diário Oficial da União, Brasília, 24 de junho de 2008.
D'Souza, R. N; Grimbs, A.; Grimbs, S.; Behrends, B.; Corno M.; Ullrich, M. S.; Kuhnert, N. Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans. Food Research International, v.109, p. 506-516, 2018. https://doi.org/10.1016/j.foodres.2018.04.068
Ferreira, A. C. R.; Melo Neto, B. A.; Mello, D. L. N. Guia de Beneficiamento de cacau de qualidade. Instituto Cabruca. Ilhéus, Bahia, 2013. 52p.
Castro-Fettermann, D.; Sant’Anna, A. M. O.; Tortorellaa, G. L.; Zandonai, G. A.; Echeveste, M. E. S. Improvements in the processing of agricultural commodities: The case of cocoa liquor. DYNA, v. 84, n. 201, p. 117-122, 2017. : http://dx.doi.org/10.15446/dyna.v84n201.56672
Firmanto, H.; Muhammadiyah, A. A. Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles. Pelita Perkebunan (a Coffee and Cocoa Research Journal), v. 34, n.3, p. 175-182, 2018. https://www.ccrjournal.com/index.php/ccrj/article/view/312/358
IBGE (Instituto Brasileiro de Geografia e Estatística). Resultado dos Dados Preliminares do Censo Agro. Rio de Janeiro: 2017. https://censoagro2017.ibge.gov.br/templates/censo_agro/resultadosagro/agricultura.html?localidade=29&tema=76247
ICCO – INTERNATIONAL COCOA ORGANIZATION. Quarterly Bulletin of Cocoa Statistics. Vol. XLVI, No.2, Cocoa year 2019/20, 2020. https://www.icco.org/about-us/icco-news/419-may-2020-quarterly-bulletin-of-cocoa-statistics.html
INPI. Instituto Nacional da Propriedade Industrial. Pedidos de indicação geográfica concedidos e em andamento, 2018. https://www.gov.br/inpi/pt-br/servicos/indicacoes-geograficas/arquivos/status-pedidos/LISTACOMASINDICAESDEPROCEDNCIARECONHECIDAS.At08Set2020.pdf
ISO. Cocoa fever – the food of the gods gets a quality check. Geneva: International Organization do Standardization. 2017. https://www.iso.org/news/ref2255.html.
Khademian, R.; Ghassemi, S.; Asghari, B. Bio-fertilizer improves physio-biochemical characteristics and grain yield of safflower ( Carthamus tinctorius L.) under drought stress. Russian Agricultural Sciences, v. 45, n. 5, p. 458-463, 2019. https://doi.org/10.3103/S1068367419050124
Kirnak, H.; Irik, H. A.; Sipahioglu, O.; Unlukara, A. Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation, Grasas y aceites, v. 70, n. 2, p. e301, 2019. https://doi.org/10.3989/gya.0692181
Kongor, J. E.; Hinneh, M.; Van deWalle, D.; Afoakwa, E. O.; Boeckx, P.; Dewettinck, K. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review. Food Research International, v. 82, p. 44-52, 2016. http://dx.doi.org/10.1016/j.foodres.2016.01.012
Krysiak, W. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas y Aceites, v. 62, n. 4, p. 467-478, 2011. https://doi.org/10.3989/gya.114910
Palmquist, D. L.; Jenkins, T. C. Challenges with fats and fatty acid methods. Journal of Animal Science, v. 81, n. 12, p. 3250–3254, 2003. https://doi.org/10.2527/2003.81123250x
Rocha, I. S.; Santana, L. R. R.; Soares, S.E.; Bispo, E. S. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate. Food Science and Technology, v. 37, n. 4, p. 522-30. 2017. https://doi.org/10.1590/1678-457x.16416
Santos, A. M. dos; Santos, G. B. M. dos; Santos, P. B. M. dos. Cacau fino: produção, consumo e tecnologia. In: Gomes, A. S.; Pires, M. M. (Org.). Cacauicultura: estrutura produtiva, mercados e perspectivas. Ilhéus-BA: Universidade Estadual Santa Cruz, 2015. p. 229-254.
Santos, D.N. dos; Lopes, V. C.; Lopes, V. C. S.; Pereira, I. L.; Góes, A. O. S. Processo de Temperagem da Manteiga de Cacau: análises, conceitos e sinergias em uma Multinacional, Brazilian Journal of Business, v. 1, n. 3, p. 1207-1217, 2019. https://www.brazilianjournals.com/index.php/BJB/article/view/3929/3713
Servent, A.; Boulangera, R.; Davrieuxb,F.; Pinot, M.N.; Tardand, E.; Forestier-Chirona, N.; Hue, C. Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. Food Research International, v. 107, p. 675–682, 2018. https://doi.org/10.1016/j.foodres.2018.02.070
Silveira, P. T. S.; Melo, L. J. P.; Souza, L. S.; Bispo, E. S.; Soares, S. E. Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao, L.). Food Science and Technology, v. 37, n. 3, p. 369-377, 2017. https://doi.org/10.1590/1678-457x.09816
Talbot, G. Properties of cocoa butter and vegetable fats. In: Beckett, S. T.; Fowler , M. S.; Ziegler, G. R. (Org.). Industrial Chocolate Manufacture and Use, 5th Ed. Chichester, West Sussex, UK, 2017. p. 153-184. https://doi.org/10.1002/9781118923597.fmatter