Affiliation:
1. Research and Development Department of Nederland, S. A., PO Box 34, 08890 Viladecans, Barcelona, Spain
2. Agricultural and Food Laboratory, Generalitat of Catalonia, 08348 Cabrils, Barcelona, Spain
Abstract
Mineral composition, vitamins (group B, C and D), polyphenols, purine alkaloids, sugars and phytic acid were determined in twelve samples of cocoa husk of the main varieties of cocoa beans ( Theobroma cacao L.) cultivated in Africa and South America. Macro- (K, Mg, Ca, Na, P, and Na) and micro elements (Cu, Zn, Fe, and Cr) were quantified using an inductively coupled argon plasma-optical emission spectrometer (ICP-OES), on dry-ashed samples. Vitamins, phenolic compounds, alkaloids, sugars, and phytic acid were determined using HPLC. The mineral and vitamins intake that cocoa husk consumption could represent was evaluated with regard to the Recommended Dietary Allowances (RDA). The percentage of phytic acid is medium (0.98±0.13 g/100 g). The most abundant phenolic compounds found were caffeic acid and gentisic acid (2,5-dihydroxybenzoic acid).
Subject
General Biochemistry, Genetics and Molecular Biology
Cited by
13 articles.
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