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Chemometric evaluation of cocoa (Theobroma cacao L.) and coffee (Coffea spp.) germplasm using HPTLC
- Source :
- Genetic Resources and Crop Evolution
- Publication Year :
- 2020
-
Abstract
- The selection of fine flavour cocoa and coffee varieties can lead to attractive niche markets but germplasm need to be analysed for non-volatile compounds and aroma precursors. In the present study, green beans of 202 Theobroma cacao L. accessions (acc.), 64 Coffea arabica L. acc., 35 C. canephora Pierre ex A. Froehner, 7 C. arabusta Capot & Ake Assi and 2 C. canephora × C. congensis A. Froehner hybrids cultivated in Santo, Vanuatu, and harvested at full maturity, were analysed using High Performance Thin Layer Chromatography (HPTLC). In cocoa, 11 compounds were quantified: two alkaloids, two catechins, five proanthocyanidins, and two anthocyanins. Multivariate analyses revealed that Amenolado acc. are differentiated from Criollo, Forastero and Trinitario acc. due to their low caffeine, catechins, and proanthocyanidins contents. Hybrids involving an Amenolado parent also produce low non-volatile compounds contents. In coffee, 11 compounds were quantified: sucrose, two alkaloids, and eight chlorogenic acids. The two major species were differentiated by their mean caffeine content (12.69 mg/g in C. arabica vs. 16.04 mg/g in C. canephora), which is highly correlated with CGA and other chlorogenic acids. Each of the eight chlorogenic acids presented higher values in C. canephora. The ratio sucrose/alkaloids + chlorogenic acids was significantly higher in C. arabica (3.24) than in C. canephora (1.68) which could be an explanation for its comparative sweetness. Coffea arabusta interspecific hybrids presented an intermediate value (2.64). Congusta hybrids were low in sucrose. HPTLC is a cost-efficient technique when applied to germplasm characterization of non-volatile compounds in green cocoa and coffee beans. Chemotype selection appears promising for the development of fine flavor varieties.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Germplasm
Flaveur
Theobroma
Canephora
Coffea
Plant Science
Biology
01 natural sciences
F30 - Génétique et amélioration des plantes
03 medical and health sciences
Fève de cacao
Genetics
Theobroma cacao
Q04 - Composition des produits alimentaires
Ecology, Evolution, Behavior and Systematics
Aroma
Chemotype
Coffea arabica
biology.organism_classification
Propriété organoleptique
Horticulture
030104 developmental biology
Proanthocyanidin
Fève de café
Choix des variétés
Agronomy and Crop Science
010606 plant biology & botany
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Genetic Resources and Crop Evolution
- Accession number :
- edsair.doi.dedup.....3df1f221b7c66b471bb5f63bbf0b354f