Results 51 to 60 of about 24,590 (227)

DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY

Jurnal Riset Kimia, 2015
Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry.
Wiranda -, Sumaryati Syukur, Hermansyah Aziz   +2 more
doaj   +1 more source

Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?

Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.
ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan, Shauna Philips, Chris Fidelis, David Yinil, Damien Field   +4 more
wiley   +1 more source

Theobroma cacao fortified-feed ameliorates potassium bromate-induced oxidative damage in male Wistar rat

Toxicology Reports, 2023
Some therapeutic and beneficial health properties of the Theobroma cacao leaf have been documented. This study evaluated the ameliorative effect of Theobroma cacao-fortified feed against potassium bromate-induced oxidative damage in male Wistar rats ...
Charles Obiora Nwonuma, Jadesola Edna Abdurrahman, Damilare Emmanuel Rotimi, Ikponmwosa Owen Evbuomwan, Kelechi Charity Lele, Omokolade Oluwaseyi Alejolowo, Samson Chukwuemeka Ezea, Nnaemeka Tobechukwu Asogwa, Emmanuel Olorunleke Oludipe   +8 more
doaj   +1 more source

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques—A Review

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
Zandleme Birino de Oliveira, Kamila Brielle Pantoja Vasconcelos, Amanda de Lima Silva Mumberger, Antônio Quaresma da Silva Junior, Leomara Andrade da Silva, Ricardo Bezerra de Oliveira, Rosa Helena Veras Mourão, Sandra Layse Ferreira Sarrazin   +7 more
wiley   +1 more source

Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L

, 2012
Objective. To test the antibacterial activity of different fractions of cacao bean husk (Theobroma cacao L.). Materials and methods. Antibacterial activity of different fractions of cacao bean husk was analyzed using agar diffusion method with native and
Cuéllar, Oscar, Guerrero, Gloria, Gloria Guerrero A, Guerrero A, Gloria, Oscar Cuéllar G, Cuéllar G, Oscar   +5 more
core   +1 more source

Degree of domestication influences susceptibility of Theobroma cacao to frosty pod rot: a severe disease devastating Mexican cacao

Botan‪ical Sciences, 2018
Background: The three-main cacao (Theobroma cacao) varieties cultivated in México are: Criollo, Forastero, and Trinitario. Each variety has a different fruit setting time and has been subjected to several selection stages.
Victor J. Albores-Flores, Graciela García-Guzmán, Francisco J. Espinosa-García, Miguel Salvador-Figueroa   +3 more
doaj   +1 more source

Cocoa Bean Shell as a Functional Food By‐Product: Antioxidant Potential and Toxicological Thresholds in Drosophila melanogaster

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The graphical abstract details the evaluation of Cascau extract, addressing its chemical composition, neurobehavioral parameters, and safety. The preparation of the CBS extract, using combined hot and cold aqueous extraction followed by lyophilization, revealed a rich chemical characterization, including polyphenols (32.04 mg GAE/g), flavonoids (10.7 ...
Fernanda dos Santos Trombini, Nathália Cardoso de Afonso Bonotto, Maria Eduarda Chelotti, Débora Luísa Pulcinelli, Caroline Prado Rehbein, Eliana Jardim Fernandes, Elize Musachio, Vitória Azzolin, Euler Ribeiro Filho, Maria Denise Schimith, Verônica Farina Azzolin, Ivana Beatrice Mânica da Cruz, Fernanda Barbisan   +12 more
wiley   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 more
wiley   +1 more source

Diversidad genética de cacao theobroma cacao l. con marcadores moleculares microsatélites [PDF]

, 2014
Las poblaciones nativas de cacao Theobroma cacao, L., son valoradas en mercados internacionales por sus características organolépticas propias de los cacaos de alta calidad.
Ruiz Erazo, Ximena Andrea
core  

A Larger Chocolate Chip—Development of a 15K Theobroma cacao L. SNP Array to Create High-Density Linkage Maps

Frontiers in Plant Science, 2017
Cacao (Theobroma cacao L.) is an important cash crop in tropical regions around the world and has a rich agronomic history in South America. As a key component in the cosmetic and confectionary industries, millions of people worldwide use products made ...
Donald Livingstone, Conrad Stack, Guiliana M. Mustiga, Dayana C. Rodezno, Carmen Suarez, Carmen Suarez, Freddy Amores, Freddy Amores, Frank A. Feltus, Keithanne Mockaitis, Omar E. Cornejo, Juan C. Motamayor   +11 more
doaj   +1 more source