Estudio de los compuestos bioactivos de hojas de cacao (theobroma cacao L.) (nacional, forastero, trinitario) en dos estados fisiologicos foliares

Theobroma cacao L., is considered a native tree of the American tropics, its leaves are simple elongated, whole and green in color. Its colors range from light brown, purple to reddish, and pale green. Bioactive compounds are normally in very small amounts in the foods we consume as part of our regular diet and in almost all cases they come from plant food sources. The objective of this research work was to study the bioactive compounds in the leaves of three varieties of cocoa in two leaf states, analyzing their physical and chemical properties, as well as the content of carotenoids and polyphenols. For this, a DCA with AxB factorial arrangement was used, where factor A was the cocoa varieties: Nacional Forastero and Trinitario, and factor B was the foliar states: Joven and Adulto. The analyzes carried out were the content of humidity, ash and total fat; Also the content of carotenoids and polyphenols. The results indicated that in the humidity, ash and total fat variables there were significant differences at factor level, as well as in the AxB interaction. T5 was the one that obtained the highest humidity values with 82.36%; and total ashes with 1.40%; while T2 had 5.59% fat. Finally, it was possible to know the content of carotenoids in the adult state of cocoa leaves and the content of polyphenols. Keywords: cocoa, cocoa leaves, bioactive compounds, carotenoids, polyphenols

• Κύριος συγγραφέας: Veintimilla Ruiz, Karol Stefani (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2020
• Θέματα: Cacao; Hojas de cacao; Compuestos bioactivos; Carotenoides
• Διαθέσιμο Online: https://repositorio.uteq.edu.ec/handle/43000/6580