Histological features of phenolic compounds in fine and bulk cocoa seed (Theobroma cacao L.)

Journal of Applied Botany and Food Quality

Volumn 83, Issue 2, 2010, Pages 182-188

  Elwers, Silke ^a   Zambrano, Alexis ^b   Rohsius, Christina ^a   Lieberei, Reinhard ^a  

^a UNIVERSIDAD DE LOS ANDES   (Venezuela)

^b UNIVERSITY OF HAMBURG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACCUMULATION; DICOTYLEDON; GENOTYPE; HISTOLOGY; MATURATION; MICROSCOPY; PHENOLIC COMPOUND; PHYTOCHEMISTRY; PROTEIN; QUALITATIVE ANALYSIS; RIPENING; SEED;

THEOBROMA CACAO;

EID: 77958173795     PISSN: 16139216     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

1. st edn., CABI, Cambridge.
2. BIEHL, B., 1973: Veränderungen der subzellulären Struktur in Keimblättern von Kakaosamen (Theobroma cacao L.). Z. Lebensm. Unters. For. 153, 137-150.
3. BIEHL, B., PASSERN, U., PASSERN, D., 1977: Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation. J. Sci. Food Agric. 28, 41-52.
4. BUTLER, D., 2006: Parameters to differentiate between fine or flavour and bulk cocoa. Contribution to the congress Chocolate Technology, Cologne.
5. CLAPPERTON, J.F., LOCKWOOD, G., Yow, S.T.K., LIM, D.H.K., 1994: Effects of planting materials on flavour. Cocoa Growers' Bulletin 48, 47-57.
6. COUNET, C., OUWERX, C., Rosoux, D., COLLIN, S., 2004: Relationship between procyanidin and flavor contents of cocoa liquors from different origins. J. Agr. Food Chem. 52, 6243-6249.
7. CUATRECASAS, J., 1964: Cacao and its Allies: A Taxonomie Revision of the Genus Theobroma. Bulletin of the United States National Museum, Proc. U.S.Natl. Herb. 35, 377-614.
8. DAAYF, F., NICOLE, M , BOHER, B., PANDO, A., GEIGER, J.P., 1997: Early vascular defense reactions of cotton roots infected with a defoliating mutant strain of Verticillium dahliae. Eur. J. Plant Pathol. 103, 125-136.
9. DE BRITO, E.S., GARCÍA, N.H.P., GALLAO, M.I, CORTELAZZO, A.L., FEVEREIRO, P.S., BRAGA, M.R., 2001: Structural and chemical changes in cocoa (Theobroma cacao L.) during fermentation, drying and roasting. J. Sci. Food Agric. 81, 281-288.
10. EFOMBAGN, M.I.B., MARELLI, J.P., DUCAMP, M., CILAS, C., NYASSÉS., VEFONGE, D., 2004: Effect of fruiting traits on the field resistance of cocoa (Theobroma cacao L.) clones to Phytophthora megakarya. J. Phytopathol. 152, 557-562.
11. ENGLER, M.B., ENGLER, M.M., CHEN, C.Y., MALLOY, M J, BROWNE, A., CHIU, E.Y., KWAK, H.K., MILBURY, P., PAUL, S.M., BLUMBERG, J., MIETUS-SNYDER, M.L., 2004: Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J. Am. Coll. Nutr. 23, 197-204.
12. GUTMANN, M., 1995: Improved staining procedures for photographic documentation of phenolic deposits in semithin sections of plant tissue. J. Microsc. 179, 277-281.
13. HEISS, C., KLEINBONGARD, P., DEJAM, A., PERRÉ, S., SCHROETER, H., 2005: Acute consumption of flavanol-rich cocoa and the reversal of endothelial dysfunction in smokers. J. Am. Coll. Cardiol. 46, 1276-1283.
14. nd edn., Blackie and Son Ltd., Glasgow.
15. JAENICKE, J., 1973: Elektronenmikroskopische Untersuchungen an Embryonen von Theobroma cacao L. (Kakao) während der Embryogenese und der Samenkeimung. PhD Thesis, Technical University of Hannover, Germany.
16. JONES, T.J., ROST, T.L., 1989: Histochemistry and ultrastructure of rice (Oryza sativa) zygotic embryogenesis. Am. J. Bot. 76, 504-520.
17. JOURDAIN, C., TENCA, G., DEGUERCY, A., TROPLIN, P., POELMAN, D., 2006: In vitro effects of polyphenols from cocoa and [beta]-sitosterol on the growth of human prostate cancer and normal cells. Eur. Cancer Prev. 15, 353-361.
18. st edn., Edward Arnold, London.
19. KARIM, M., MCCORMICK, K., TISSA KAPPAGODA, C., 2000: Effects of cocoa extracts on endothelium-dependent relaxation. J. Nutr. 130, 2105-2108.
20. KEALEY, K.S., SNYDER, R.M., ROMANCZYK, L.J., GEYER, H.M., MYERS, M.E., WITHCARE, E.J., HAMMERSTONE, J.F., SCHMITZ, H.H., 1998: Cocoa components, edible products having enhanced polyphenol content, Methods of making same and medical uses. Patent Cooperation Treaty (PCT) WO 98/09533, USA, MARS INCORPORATED.
21. KENNY, T.P., KEEN, C.L., JONES, P., KUNG, H.-J., SCHMITZ, H.H., GERSHVIN, M.E., 2004: Pentameric procyanidins isolated from Theobroma cacao seeds selectively downregulate ErbB2 in human aortic endothelial cells. Exp. Biol. Med. 229, 255-263.
22. KIM H., KEENEY, P.G., 1984: (-)-Epicatechin content in fermented and unfermented cocoa beans. J. Food Sci. 49, 1090-1092.
23. th International Cocoa Research Conference, Accra, Ghana.
24. MAO, T.K., VAN DE WATER, J., KEEN, C.L., SCHMITZ, H.H., GERSHWIN, M.E., 2003: Cocoa flavonols and procyanidins promote transforming growth factor-β1 homeostasis in peripheral blood mononuclear cells. Exp. Biol. Med. 228, 93-99.
25. MARTINI, M.H., FIGUEIRA, A., LENCI, C.G., DE QUEIROZ TAVARES, D., 2008: Polyphenolic cells and their interrelation with cotyledon cells in seven species of Theobroma (Sterculiaceae). Revista Brasil. Bot. 31, 425-431.
26. MOTAMAJOR, J.C., LACHENAUD, P., DA SILVA E MOTA, J.W., LOOR, R., KUHN, D.N., BROWN, J.S., SCHNELL, R.J. 2008: Geographic and genetic population differentiation of the Amazonian chocolate tree (Theobroma cacao L.). PloS ONE 10, e 3311.doi 10.1371/journal.pone.0003311.
27. NAGY, N.E., FOSSDAL, C.G., KROKENE, P., KREKLING, T., LÖNNEBORG, A, SOLHEIM, H., 1998: Induced responses to pathogen infection in Norway spruce phloem: changes in polyphenolic parenchyma cells, chalcone synthase transcript levels and peroxidase activity. Tree Physiol. 24, 505-515.
28. OSAKABE, N., YASUDA, A., NATSUME, M., TAKIZAWA, T., TERAO, J., KONDO, K., 2002: Catechins and their oligomers linked by C4-→C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro. Exp. Biol. Med. 227, 51-56.
29. PERRÉ, S., 2005: Einfluss von flavanolreichem Kakao auf die Endotheldysfunktion bei Rauchern. Ph D. Thesis, University of Düsseldorf, Germany.
30. REIN, D., PAGLIERONI, T.G., WUN, T., PEARSON, D.A., SCHMITZ, H.H., GOSSELIN, R., KEEN, C.L., 2000: Cocoa inhibits platelet activation and function. Am. J. Clin. Nutr. 72, 30-35.
31. ROHAN, T.A., CONNELL, M., 1964: The precursors of chocolate aroma: a study of the flavonoids and phenolic acids. J. Food Sci. 29, 460-463.
32. ROHSIUS, C., 2007: Die Heterogenität der biologischen Ressource Rohkakao (Theobroma cacao L.). Ph.D. thesis. University of Hamburg, Germany.
33. SCHROETER, H., HEISS, C., BALZER, J., KLEINBONGARD, P., KEEN, C.L., HOLLENBERG, N.K., SIES, H., KWIK-URIBE, C., SCHMITZ, H.H., KELM, M., 2006: (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proc. Natl. Acad. Sci. USA 24, 1024-1029.
34. SIES, H., SCHEWE, T., HEISS, C., KELM, M., 2005: Cocoa polyphenols and inflammatory mediators. Am. J. Clin. Nutr. 81(suppl.), 304-312.
35. UPHOF, J.C.T., HUMMEL, K., 1962: Plant hairs. In: Zimmermann, W., Ozenda, P.G., Encyclopedia of plant anatomy. Vol. 4, Gebrüder Borntraeger, Berlin.
36. ZIEGLEDER, G., 1990: Linalool contents as characteristic of some flavour grade cocoas. Z. Lebensm. Unters. For. 191, 306-309.
37. YAMAGISHI, M., NATSUME, M., NAGAKI, A., ADACHI, T., OSAKABE, N., TAKIZAWA, T., KUMON, H., OSAWA, T., 2000: Antimutagenic activity of cacao: inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines. J. Agr. Food Chem. 48, 5074-5078.