Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

De la Peña-Armada, R ORCID: 0000-0003-1418-9812, Ascrizzi, R ORCID: 0000-0003-1791-8208, Alarcon, R, Viteri, M, Flamini, G ORCID: 0000-0003-2418-9349 and Prieto, JM ORCID: 0000-0002-2649-1691 (2025) Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas. Beverages, 11 (4). p. 93. ISSN 2306-5710

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Abstract

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group.

Item Type:	Article
Uncontrolled Keywords:	30 Agricultural, Veterinary and Food Sciences; 3006 Food Sciences; 0706 Horticultural Production; 0908 Food Sciences; 3006 Food sciences
Subjects:	Q Science > QR Microbiology R Medicine > RS Pharmacy and materia medica
Divisions:	Pharmacy and Biomolecular Sciences
Publisher:	MDPI AG
Date of acceptance:	14 February 2025
Date of first compliant Open Access:	8 December 2025
Date Deposited:	08 Dec 2025 16:51
Last Modified:	08 Dec 2025 16:51
DOI or ID number:	10.3390/beverages11040093
URI:	https://researchonline.ljmu.ac.uk/id/eprint/27687

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