{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T14:56:56Z","timestamp":1792162616557,"version":"4.4.0"},"reference-count":54,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2023,7,3]],"date-time":"2023-07-03T00:00:00Z","timestamp":1688342400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV\u2013VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)\/100 mL, TFC 36.80 mg catechin equivalents (CE)\/100 mL, catechin (CAT) 35.44 mg\/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg\/L), epicatechin (EPI) 13.71 mg\/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE\/100 g) and TFC (20.57 mg CE\/100 g). However, CAT (16.16 mg\/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg\/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)\/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE\/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (&lt;0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive\/moderate correlation (0.94) with methylxanthines.<\/jats:p>","DOI":"10.3390\/foods12132583","type":"journal-article","created":{"date-parts":[[2023,7,3]],"date-time":"2023-07-03T00:42:46Z","timestamp":1688344966000},"page":"2583","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":50,"title":["Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8111-4135","authenticated-orcid":false,"given":"Wilma","family":"Llerena","sequence":"first","affiliation":[{"name":"Facultad de Ciencia de la Industria y la Producci\u00f3n, Universidad T\u00e9cnica Estatal de Quevedo (UTEQ), km 7 1\/2 v\u00eda Quevedo-El Empalme, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9274-7037","authenticated-orcid":false,"given":"Iv\u00e1n","family":"Samaniego","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Calidad, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Panamericana Sur km 1, Cutuglahua 171107, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3408-5642","authenticated-orcid":false,"given":"Christian","family":"Vallejo","sequence":"additional","affiliation":[{"name":"Facultad de Ciencia de la Industria y la Producci\u00f3n, Universidad T\u00e9cnica Estatal de Quevedo (UTEQ), km 7 1\/2 v\u00eda Quevedo-El Empalme, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adner","family":"Arreaga","sequence":"additional","affiliation":[{"name":"Facultad de Ciencia de la Industria y la Producci\u00f3n, Universidad T\u00e9cnica Estatal de Quevedo (UTEQ), km 7 1\/2 v\u00eda Quevedo-El Empalme, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Billy","family":"Zhunio","sequence":"additional","affiliation":[{"name":"Facultad de Ciencia de la Industria y la Producci\u00f3n, Universidad T\u00e9cnica Estatal de Quevedo (UTEQ), km 7 1\/2 v\u00eda Quevedo-El Empalme, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zomayra","family":"Coronel","sequence":"additional","affiliation":[{"name":"Facultad de Ciencia de la Industria y la Producci\u00f3n, Universidad T\u00e9cnica Estatal de Quevedo (UTEQ), km 7 1\/2 v\u00eda Quevedo-El Empalme, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"James","family":"Quiroz","sequence":"additional","affiliation":[{"name":"Programa de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Litoral Sur Experimental Station, km 26 via Duran-El Tambo, Yaguachi 092406, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7660-7250","authenticated-orcid":false,"given":"Ignacio","family":"Ang\u00f3s","sequence":"additional","affiliation":[{"name":"Departamento de Agronom\u00eda, Biotecnolog\u00eda y Alimentaci\u00f3n, Universidad P\u00fablica de Navarra (UPNA), 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8517-0134","authenticated-orcid":false,"given":"Wilman","family":"Carrillo","sequence":"additional","affiliation":[{"name":"Facultad de Ciencia e Ingenier\u00eda en Alimentos y Biotecnolog\u00eda, Universidad T\u00e9cnica de Ambato (UTA), Av. Los Chasquis y R\u00edo Payamino, Ambato 180103, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,3]]},"reference":[{"key":"ref_1","unstructured":"INEC (2021, June 15). Encuesta de Superficie y Producci\u00f3n Agropecuaria Continua (ESPAC), Available online: https:\/\/www.ecuadorencifras.gob.ec\/encuesta-de-superficie-y-produccion-agropecuaria-continua-bbd\/."},{"key":"ref_2","unstructured":"Ministerio de Agricultura y Ganader\u00eda (2022, March 22). Cifras Agropoductivas: Ecuador. Available online: http:\/\/sipa.agricultura.gob.ec\/index.php\/cifras-agroproductivas."},{"key":"ref_3","unstructured":"FAOSTAT (2022, May 05). Data of Crops and Livestock Products 2020. Available online: https:\/\/www.fao.org\/faostat\/en\/#data\/QCL\/visualize."},{"key":"ref_4","unstructured":"Gibson, M., and Newsham, P. (2018). Food Science and the Culinary Arts, Academic Press. 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