Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste


  • María E. Tolentino Universidad Nacional Agraria de la Selva
  • Pedro Camasca Cooperativa Agraria Cafetalera Divisoria Ltda. Peru
  • Pedro P. Peláez Universidad Nacional Agraria de la Selva


Palabras clave:

Analysis of main components, minerals, process, cocoa


The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of cadmium. There was a higher lead content in the FDB, in the M20 sample with 3.44 ± 0.05 ppm. The M10 sample, from FDB, presented the highest antioxidant capacity, with values of 591.50 ± 3.76 (ABTS) and 513.68 ± 0.84 (DPPH) μM TE/g.

Biografía del autor/a

María E. Tolentino, Universidad Nacional Agraria de la Selva

Pedro Camasca, Cooperativa Agraria Cafetalera Divisoria Ltda. Peru

Pedro P. Peláez, Universidad Nacional Agraria de la Selva


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Received March 31, 2019.

Accepted September 8, 2019.

Corresponding author: (P.P. Peláez).



Cómo citar

Tolentino, M. E., Camasca, P., & Peláez, P. P. (2019). Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste. Scientia Agropecuaria, 10(4), 521-530.



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