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Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (Theobroma cacao L.) Hybrids from Cameroon

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American Journal of Plant Sciences 2024年第5期15卷 359-373页

作者： Martin Paul Arnaud Mbida simon perrez akoa Ronelle Fabiola Mbia Manga Ndjaga Jude Martine Louise Ondobo Onomo Pierre Effa Department of Biochemistry Faculty of Science University of Yaounde I Yaounde Cameroon Laboratory of Plant Physiology and Biochemistry Department of Biological Science Higher Teacher&#8217s Training College University of Yaounde I Yaounde Cameroon Department of Food Science and Technology Faculty of Agriculture and Veterinary Medecine University of Buea Buea Cameroon National Technology Development Committee Ministry of Scientific Research and Innovation Administrative Center Yaounde Cameroon Department of Agriculture and Agropastoral Higher Technical Teacher&#8217s Training College University of Ebolowa Ebolowa Cameroon

This study aimed to discriminate ten Cameroonian cocoa hybrids according to their total fat, fatty acid composition, tocopherol and tocotrienol profiles. Six cocoa clones from the gene banks of the Cameroon Cocoa Development Corporation were used to create hybrids. The determination of fatty acid composition was carried out by using a gas chromatography (GC) apparatus coupled by a flame ion detector (FID). Tocopherol and tocotrienol analysis was performed by upper high-performance liquid chromatography (UHPLC). Information on the impact of the genotype on the cocoa fat composition was provided. The major fatty acids (FA) in fermented samples are stearic (34.57%), palmitic (26.13%), oleic (34.13%) and linoleic (3.16%) acids. (35.05% to 35.6%). SCA12 × ICS40, SCA12 × SNK13, SNK13 × T79/501 have the least hard cocoa butters. Tocopherols analysis showed a predominance of γ-tocopherols (94.64 ± 1.51 to 292.16 ± 3.17 µg∙g−1), whereas only a small amount of β and δ-tocopherol (from 0.46 to 2.78 µg∙g−1 and 0.12 to 5.82 respectively) was observed. No γ-tocotrienol was found in fermented samples. A differentiation in terms of total fat and tocopherol content was observed amongst hybrids with the same mother-clone, suggesting an impact of pollen on these compounds.

关键词： Cocoa Hybrids Lipid Composition UHPLC GC-FID

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