Theobromas de la Amazonia Colombiana: una alternativa saludable

The phytochemical composition and antioxidant capacity from different Theobroma fresh grains and liquors, obtained in the Colombian Amazon are determined and analyzed. The species considered in this study are: cocoa (Theobroma cacao), copoazu (Theobroma grandiflorum) and maraco (Theobroma bicolor). Instrumental color of liquors, caffeine, theobromine and total polyphenols contents, antioxidant capacity, and fatty acid profile of both fresh grains and liquors were assessed. Copoazu and maraco showed lower caffeine, theobromine and total polyphenols contents, lighter color, an antioxidant capacity close to cocoa and higher unsaturated fatty acids content, including long chain fatty acids. Based on these results, it is concluded that copoazu and maraco´s products intake may have a positive effect on consumer’s health, similar to cocoa products.