{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T22:34:33Z","timestamp":1789079673651,"version":"build-2803163510"},"reference-count":38,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T00:00:00Z","timestamp":1647820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002848","name":"Agencia Nacional de Investigaci\u00f3n y Desarrollo","doi-asserted-by":"publisher","award":["1220075"],"award-info":[{"award-number":["1220075"]}],"id":[{"id":"10.13039\/501100002848","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010747","name":"Consejo Nacional de Ciencia, Tecnolog\u00eda e Innovaci\u00f3n Tecnol\u00f3gica","doi-asserted-by":"publisher","award":["119-2018"],"award-info":[{"award-number":["119-2018"]}],"id":[{"id":"10.13039\/501100010747","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as \u201cmucilage\u201d in Spanish) is used to produce liquors and is eaten as a food in Per\u00fa. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC\u2013HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.<\/jats:p>","DOI":"10.3390\/antiox11030595","type":"journal-article","created":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T13:24:59Z","timestamp":1647869099000},"page":"595","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["UHPLC\u2013MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0808-4283","authenticated-orcid":false,"given":"Gabriel","family":"Vargas-Arana","sequence":"first","affiliation":[{"name":"Laboratorio de Qu\u00edmica de Productos Naturales, Instituto de Investigaciones de la Amazonia Peruana, Av. Abelardo Qui\u00f1ones, Iquitos 16001, Peru"},{"name":"Facultad de Industrias Alimentarias, Universidad Nacional de la Amazon\u00eda Peruana, Iquitos 16001, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudia","family":"Merino-Zegarra","sequence":"additional","affiliation":[{"name":"Laboratorio de Qu\u00edmica de Productos Naturales, Instituto de Investigaciones de la Amazonia Peruana, Av. Abelardo Qui\u00f1ones, Iquitos 16001, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miguel","family":"Tang","sequence":"additional","affiliation":[{"name":"Asociaci\u00f3n Amaz\u00f3nicos por la Amazon\u00eda (AMPA), Mz. N Lote 1 Urb. Vista Alegre, Moyobamba 22001, Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0203-4891","authenticated-orcid":false,"given":"Mariano Walter","family":"Pertino","sequence":"additional","affiliation":[{"name":"Laboratorio de Qu\u00edmica de Productos Naturales, Instituto de Qu\u00edmica de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4552-3123","authenticated-orcid":false,"given":"Mario J.","family":"Simirgiotis","sequence":"additional","affiliation":[{"name":"Instituto de Farmacia, Facultad de Ciencias, Campus Isla Teja, Universidad Austral de Chile, Valdivia 5090000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Rojo-Poveda, O., Zeppa, G., Ferrocino, I., St\u00e9vigny, C., and Barbosa-Pereira, L. 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