Effects of altitude and genotype on physicochemical characteristics of fermented beans, biochemical and bioactive properties, and lipid profile of cocoa liquor (Theobroma cacao L.)

Cruz-Suarez L.; Medina-Altamirano D.; Minchán-Velayarce H.; Rivera-Botonares R.; Mena-Chacon L.M.; Oliva-Guevara J.; Yoplac I. · Journal of Food Composition and Analysis (2026) · DOI: 10.1016/j.jfca.2026.109459

Resumen

This study evaluated the effects of genotype (CCN51 and Criollo) and altitude (404 and 1096 m a.s.l.) on the physicochemical traits of fermented beans and on the composition of cocoa liquor. The beans were fermented under controlled temperature and relative humidity, sun-dried, roasted at 123 °C, and refined into liquor. pH, titratable acidity, proximate composition, total phenolic content, antioxidant capacity, and fatty acid profile were evaluated. Data were analysed under a 2 × 2 factorial arrangement by two-way ANOVA, Tukey HSD, principal component analysis (PCA), and Pearson correlation. Criollo beans reached a lower cotyledon pH than CCN51 (4.39 ± 0.29 vs. 4.77 ± 0.12), whereas titratable acidity was higher at 1096 m a.s.l. (5.20% vs. 4.32%). Fat content ranged from 51.00% (CCN51, 404 m) to 57.03% (CCN51, 1096 m). Saturated fatty acids decreased from 64.38% to 61.56% with increasing altitude, while oleic acid and the unsaturated/saturated ratio increased (0.63 vs. 0.56). CCN51 grown at 1096 m showed the highest TPC (64.46 ± 0.88 mg GAE·g⁻¹) and AC (38.90 ± 0.32 mg TE·g⁻¹). PCA explained 67.3% of the total variance, separating samples mainly by altitudinal origin along the lipid variables. These findings support cocoa liquor differentiation according to environment and origin.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas; Universidad Nacional de Jaén