PP70 Profile of glycosylated flavonoids, phenolic acids and methylxanthines by HPTLC in by-products of Teobroma cacao Trinitario grown in Palermo, Huila
DOI:
https://doi.org/10.3407/rpn.v6i1pp70Keywords:
Theobroma cacao, Metilxantinas, Ácidos fenólicos, Flavonoides, SubproductosAbstract
Cocoa is cultivated in humid tropical regions and is the third most important agricultural export worldwide, following coffee and sugar [1]. In Colombia, its cultivation has gained relevance within government programs aimed at promoting peace in post-conflict regions and replacing illicit crops [2].
References
[1] OSORIO-GUARÍN, J. A., BERDUGO-CELY, J., CORONADO, R. A., ZAPATA, Y. P., QUINTERO, C., GALLEGO-SÁNCHEZ, G., & YOCKTENG, R. (2017). Colombia: A source of cacao genetic diversity as revealed by the population structure analysis of germplasm bank of *Theobroma cacao* L. *Frontiers in Plant Science*, 8: 1994. [DOI]
[2] ABBOTT, P. C., BENJAMIN, T. J., BURNISKE, G. R., CROFT, M. M., FENTON, M., KELLY, C. R., & WILCOX, M. D. (2018). An analysis of the supply chain of cacao in Colombia.
[3] MEZA-SEPÚLVEDA, D. C., CASTRO, A. M., ZAMORA, A., ARBOLEDA, J. W., GALLEGO, A. M., & CAMARGO-RODRÍGUEZ, A. V. (2021). Bio-based value chains potential in the management of cacao pod waste in Colombia, a case study. *Agronomy*, 11(4): 693. [DOI]
[4] CAMPOS-VEGA, R., NIETO-FIGUEROA, K. H., & OOMAH, B. D. (2018). Cocoa (*Theobroma cacao* L.) pod husk: Renewable source of bioactive compounds. *Trends in Food Science and Technology*, 81: 172–184. [DOI]
[5] ODDOYE, E. O., AGYENTE-BADU, C. K., & GYEDU-AKOTO, E. (2013). Cocoa and its by-products: Identification and utilization. In: *Chocolate in Health and Nutrition*, pp. 23–37.
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