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Forastero cacao

Traditionally, there are two main types of cacao, Forastero ( foreign ) in which the beans are purple in section, and CrioUo ( native ) in which they are cream-colored. The purple pigment of the former was shown by Robinson (c/. Knapp, 1937) to be a cyanidin-3-glycoside. The latter were shown by Knapp and Hearne (1939) to contain a leuco-anthocyanin and Forastero beans were found by Hallas (1949) to contain a leuco-anthocyanin in addition to anthocyanin. Both types contain Z-ept catechin (Freudenberg et al., 1932). [Pg.294]

Elwers S, Zambrano A, Rohsius C, Lieberei R (2009) Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.). Eur Food Res Technol 229 937-948... [Pg.1614]

See other pages where Forastero cacao is mentioned: [Pg.1609]    [Pg.216]    [Pg.1609]    [Pg.216]    [Pg.173]    [Pg.178]    [Pg.294]    [Pg.956]    [Pg.1600]    [Pg.1601]    [Pg.1601]    [Pg.1601]    [Pg.960]    [Pg.277]   
See also in sourсe #XX -- [ Pg.216 ]



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