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Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592\u00a0g), plastic viscosity (2.87\u00a0Pa.s) and yield value (12.91\u00a0Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7\u00a0mg\/100\u00a0g), lactic acid (1153.2\u00a0mg\/100\u00a0g), succinic acid (679.4\u00a0mg\/100\u00a0g) and oxalic acid (468.5\u00a0mg\/100\u00a0g). On the other hand, chocolate from S\u00e3o Tom\u00e9 presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.<\/jats:p>","DOI":"10.1007\/s00217-024-04558-0","type":"journal-article","created":{"date-parts":[[2024,5,12]],"date-time":"2024-05-12T04:01:38Z","timestamp":1715486498000},"page":"2569-2580","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate"],"prefix":"10.1007","volume":"250","author":[{"given":"Jos\u00e9","family":"Cartas","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno","family":"Alvarenga","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9745-8215","authenticated-orcid":false,"given":"Ana","family":"Partid\u00e1rio","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8683-6217","authenticated-orcid":false,"given":"Manuela","family":"Lageiro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2994-8095","authenticated-orcid":false,"given":"Cristina","family":"Roseiro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0009-0001-8980-5870","authenticated-orcid":false,"given":"Helena","family":"Gon\u00e7alves","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8182-7784","authenticated-orcid":false,"given":"Ant\u00f3nio Eduardo","family":"Leit\u00e3o","sequence":"additional","affiliation":[]},{"given":"Carlos Marques","family":"Ribeiro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5108-0018","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Dias","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2024,5,12]]},"reference":[{"key":"4558_CR1","doi-asserted-by":"publisher","first-page":"111629","DOI":"10.1016\/j.lwt.2021.111629","volume":"147","author":"F Ramos-Escudero","year":"2021","unstructured":"Ramos-Escudero F, Casimiro-Gonzales S, Fern\u00e1ndez-Prior A, Ch\u00e1vez KC, G\u00f3mez-Mendoza J, de la Fuente-Carmelino L, Mu\u00f1oz AM (2021) Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.). 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