Se determina y analiza la composición fitoquímica y capacidad antioxidante de granos frescos y masas de tres diferentes especies de Theobroma obtenidos en la Amazonía Colombiana. Las especies estudiadas son: cacao (Theobroma cacao), copoazú (Theobroma grandiflorum) y maraco (Theobroma bicolor). Se determinó el contenido de cafeína, teobromina y polifenoles totales, la capacidad antioxidante y el perfil de ácidos grasos tanto en granos frescos como en masas, y el color instrumental de las masas. Copoazú y maraco presentaron menor contenido de cafeína, teobromina y polifenoles totales, color más claro, capacidad antioxidante cercana a la del cacao y mayor contenido de ácidos grasos insaturados que el cacao, incluyendo ácidos grasos de cadena larga. Con base en estos resultados se concluye que la ingesta de los productos obtenidos de copoazú y maraco puede tener un efecto positivo en la salud de los consumidores, de manera similar a los productos de cacao.

Six different experiments were conducted to give some practical recommendation to apply 1-MCP during the postharvest handling chain of arazá fruit (Eugenia stipitata McVaugh). Fruit were harvested in three stages of maturity (mature-green primarily, turning and mature) and treated for 1 to 12 h with 0 (control in air) or 1 μL L⁻¹ 1-Methylcyclopropene (1-MCP) at 20 °C. The mature-green fruit were subjected to different storage conditions (7, 10, 12, 13, 20 or 27 °C). The treatment of mature-green fruit with 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks prolonged the shelf-life about one week by delaying or reducing the respiration and ethylene production rates, skin colour changes, the loss of organic acids, and softening, with or without a further shelf-life period of 3 days at 20 °C. At 7 °C, 1-MCP also reduced mature-green fruit weight loss and shrivelling. Extending 1-MCP treatment periods at 20 °C to 6 or 12 h caused partial and uneven ripeness. Treating fruit in their post-climacteric stage of maturity had little effect on ripening compared with the mature-green stage. 1-MCP increased the respiration rate and/or the ethylene production in certain combinations of advanced harvest maturities and/or unfavourable storage temperatures. Recommendations for maintaining postharvest quality are harvesting at the mature-green stage, treatment with 1 μL L⁻¹ of 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks.

ISHS XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): International Symposium on Tropical Fruits Nutraceutical potential of fruit bars obtained from asa? (Euterpe precatoria) and copoaz? (Theobroma grandiflorum)

The Copoazú is a Theobroma species of Amazonian origin, and its derived products have a high content of lipids valuable for both the cosmetic and food industries. The composition of the butter extracted from its seeds can vary depending on the postharvest process and the diverse extraction techniques employed. In this study, the composition of this butter processed with and without seed fermentation was analyzed using two extraction techniques: expeller pressing and hydraulic pressing. Parameters such as lipid profile, quality indexes, melting point, and the content of phytosterols and glyceric compounds were compared with a highly sought-after commercial raw material assessed through standardized volumetric and spectroscopic methodologies. The results showed that non-fermentation and cold-pressing conditions preserved the properties of the butter. This analysis is the first step in a standardized process for developing high-quality cosmetic ingredients derived from Copoazú butter.