Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids

Interest on Trinitario cocoa has continuously increased due to the fact that some genotypes of this group had inherited characters vigorosity from Forastero and flavor grade Criollo. The pronounced incompatibility between clones orientates research crossing with other varieties in order increase productivity beans quality. Polyphenols methylxanthines are bioactive compounds responsible for health benefits based products. Cocoa is a crop high content plant kingdom. This study aims at correlating genotypes, polyphenols as well antioxidant activity dark chocolate derived Trinitario×Forastero hybrids. Total polyphenol total condensed tannin contents were determined by spectrophotometric methods. Individual identified UPLC-DAD-ESI(+)-MS both bar. Results showed differences within chocolate. Beans hybrid (♀)SNK10×(♂)IMC67 recorded highest (49.18±1.55mg CatE/g) considering two matrices. concentration tannins (22.81±0.69 mgCatE/g) was obtained (♀)ICS40×(♂)UPA134. Dark bar (♀)ICS40×(♂)UPA134 richest (18.25±0.71 mg CatE/g). contents, chemical composition could be genotype-dependent affected negatively during roasting. In fact, roasting decreased consequently activity. (-)-epicatechin, theobromine, ferulic chlorogenic acids their derivatives, procyanidin C1, caffeine salicylic acid 3-O-glucose/galactose and/or