Evaluación del potencial nutracéutico del cacao clonal CCN-51, cultivado en el Austro Ecuatoriano

Abstract

The interest in the consumption of bioactive products of vegetable origin has increased due to scientific evidence that supports their health benefits. Both cocoa and chocolate contain various bioactive compounds such as polyphenols, specifically flavanols, anthocyanins, and proanthocyanidins. These molecules exhibit antioxidant activity and are related to the prevention, suppression, and progression of noncommunicable diseases. CCN-51 cocoa has astringency and bitterness characteristics, which indicates a significant content of polyphenols, compounds with promising bioactivity. The objective of this research was to revalue CCN-51 cocoa and its products made by farmers of the Ecuadorian Austro, by evaluating the antioxidant potential and inhibitory capacity of the α-glucosidase enzyme, in organic extracts of CCN-51 cocoa, obtained in its different stages of processing. This work was part of the CEPRA XVI-2022-20 project "Profile of flavan-3-ols and polyphenolic compounds in cocoa CCN-51, used in the preparation of artisanal chocolate in southern Ecuador: Distinctive seal and functional properties". Spectrophotometric tests were carried out for the determination of total polyphenols and flavonoids. The antioxidant activity was estimated by the capture of the free radicals ABTS•+ and DPPH• . In addition, the inhibitory capacity of the α-glucosidase enzyme, involved in postprandial glucose metabolism, was evaluated. The results obtained show that the post-harvest processing of cocoa affects the significant decrease in the content of polyphenols, flavonoids, antioxidant activity and inhibitory capacity of the α-glucosidase enzyme.