Effect of gamma irradiation on the nutritional composition, phenolic compounds and fatty acids profiles in raw cocoa (Theobroma cacao L.) beans

Abstract

AbstractThe γ-irradiation effects on nutritional composition, phenolic compounds and fatty acids profile of cocoa beans were investigated. Raw cocoa bean samples were irradiated using 60Co source at doses of 1.0, 3.0, 5.0, and 7.0 kGy. The examined nutrient contents were moisture, protein, ash and fat contents. A total of 10 phenolic compounds from the screening of 32 standards were identified and quantified by LC-MS/MS, with theobromine (2418.52–3506.95 µg/g) and epicatechin (444.24–1090.98 µg/g) being the most abundant. Overall, the irradiation treatment did not significantly influence the protein and moisture content of cocoa beans. On the other hand, 3 kGy irradiation dose led to a significant decrease in fat content of cocoa bean samples. Furthermore, fatty acid composition changed with increasing the irradiation dose. Gamma irradiation caused a significant increase in saturated fatty acids/unsaturated fatty acids ratio. On the whole, the analysis of phenolic compounds of cocoa beans showed that irradiation influence the phenolic compounds significantly, with a few exceptions. The quantities of epicatechin and luteolin 7 glucoside were higher in raw cocoa beans than in irradiated cocoa beans.