{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T22:19:28Z","timestamp":1790029168317,"version":"4.0.1"},"reference-count":70,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2022,4,3]],"date-time":"2022-04-03T00:00:00Z","timestamp":1648944000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world\u2019s leader in the production and export of fine flavor cocoa, responsible for 63% of the world\u2019s total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin\u2013Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the \u03b1, \u03b1-diphenyl-\u03b2-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.<\/jats:p>","DOI":"10.3390\/plants11070976","type":"journal-article","created":{"date-parts":[[2022,4,4]],"date-time":"2022-04-04T05:50:43Z","timestamp":1649051443000},"page":"976","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety \u201cArriba Nacional\u201d"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3083-3332","authenticated-orcid":false,"given":"Raluca A.","family":"Mihai","sequence":"first","affiliation":[{"name":"CICTE, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas\u2014ESPE, Av. General Rumi\u00f1ahui s\/n y Ambato, Sangolqu\u00ed 171103, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pablo A.","family":"Landazuri Abarca","sequence":"additional","affiliation":[{"name":"IASA 1, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas\u2014ESPE, Av. General Rumi\u00f1ahui s\/n y Ambato, Sangolqu\u00ed 171103, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8260-9837","authenticated-orcid":false,"given":"Bryan A.","family":"Tinizaray Romero","sequence":"additional","affiliation":[{"name":"National Institute for Public Health Research of Ecuador\u2014INSPI, Quito 170136, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4363-9659","authenticated-orcid":false,"given":"Larisa I.","family":"Florescu","sequence":"additional","affiliation":[{"name":"Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6625-0120","authenticated-orcid":false,"given":"Rodica","family":"Catan\u0103","sequence":"additional","affiliation":[{"name":"Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anush","family":"Kosakyan","sequence":"additional","affiliation":[{"name":"Institute of Parasitology, Biology Centre, Czech Academy of Sciences, 37005 Ceske Budejovice, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1111\/ddi.13294","article-title":"Climate change impact on cultivated and wild cacao in Peru and the search of climate change-tolerant genotypes","volume":"27","author":"Ceccarelli","year":"2021","journal-title":"Divers. 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