Cacao, Theobroma

Two other commonly found sources of caffeine (16) are kola Cold) from the seeds of, for example. Cola nitida (Vent.) Schott and Engl., which contains 1—4% of the alkaloid, but Httie theophylline or theobromine, and cocoa (from the seeds of Theobroma cacao L.), which generally contains about 3% theobromine and significantiy less caffeine. 

The name Theobroma cacao, food of the gods, indicating both the legendary origin and the nourishing quaUties of chocolate, was bestowed upon the cacao tree by Linnaeus in 1720. All cocoa and chocolate products are derived from the cocoa bean, the seed of the fmit of this tree. Davila Garibi, a contemporary Mexican scholar, has traced the derivation of the word from basic root words of the Mayan language to its adoption as chocolate in Spanish ( ) ... 

Malini, E., Puranaik, J., Shivashankar, S., Nambudiri, E. S., Physical and chemical composition of Indian cocoa (Theobroma cacao L.) beans, J. Food Sci. Technol., 24, 96, 1987. 

Sanchez-Rabaneda F, Jauregui O, Casals I, Andres-Lacueva C, Izquierdo-Pulido M and Lamuela-Raventos RM. 2003. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom. 38(1) 35—42. 

Arteel and Sies (1999) examined procyanidin oligomers of different size, isolated from the seeds of Theobroma cacao, for their ability to protect against nitration of tyrosine. Serraino and others (2003) investigated antioxidant activity of the blackberry juice and cyanidin-3-O-glucoside on endothelial dysfunction in cells and in vascular rings exposed to peroxynitrite. However, more work is needed in this area, and the confounding effects of oxidized protein/amino acids in the diet need to be elucidated. 

Thallium metal, 24 627—629 Thallium nitrates, 24 633 Thallium organometallics, 24 633—635 Thallium oxides, 24 632—633 Thallium poisonings, 24 637, 638-639 Thallium stress test, 24 629 Thallium sulfates, 24 628, 633 Thaumatin, 72 43, 24 241-242 Thaumatin II, 24 242 Theaspiranes, 24 572 Thebaine, 2 89 Thenardite, 22 863, 5 785t Thenoyltrifluoroacetone molecular formula, 5 712t Theobroma cacao, 6 350 Theobromine, 2 105-106... 

Aneja M, Gianfagna T (2001) Induction and accumulation of caffeine in young, actively growing leaves of cocoa (Theobroma cacao L.) by wounding or infection with Crinipellis pemiciosa. Physiol Mol Plant Pathol 59 13-16... 

The cacao plant, Theobroma cacao, is the source of chocolate which is well known and highly prized in international commerce. The cacao pods contain beans which are fermented and pressed to provide a brown liquid which is the raw material for chocolate. The press cake is ground and sold as cocoa and it also provides a brown colorant. The pods, beans, shells, husks and stems have also been suggested as colorants. They contain a very complex mixture of acyl acids, leucoanthocyanins, flavonoid polymers, tannins, and catechin-type polymers.33... 

Cocoa (Theobroma cacao). Reprinted from Cuibreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Phiiadeiphia Lea Febiger. 

Gotti, R., Furlanetto, S., Pinzauti, S., and Cavrini, V. (2006). Analysis of catechins in Theobroma cacao beans by cyclodextrin-modifled micellar electrokinetic chromatography.. Chromatogr. A 1112, 345-352. 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

Melzig ME, Putscher I, Henklein P, In vitro pharmacological activity of the tetrahydroisoquinoline salsinol present in products from Theobroma cacao L. like cocoa and chocolate,/Ethnopharmacol75. 55— 53, 2000. 

Crozier J et al. Molecular characterization of fungal endophytic morphospecies isolated from stems and pods of Theobroma cacao, Plant Pathol 55 783—791, 2006. 

Rubini MR et al, Diversity of endophytic fungal community of cacao Theobroma cacao L.) and biological control of Crinipellis pemiciosa, causal agent of witches, broom disease. Inti J Biol Sci 1 24—33, 2005. 

Different authors used RP-HPLC and UV detection to monitor peptide formation during cheese ripening [174-178], providing valuable information about proteolysis. When large hydrophobic peptide need to be separated an lEC represents the best choice [179]. Nevertheless, the identification of these peptides is essential for the complete understanding of the proteolytic process. The peptides eluted from the LC column can be subjected to ESl-MS for molecular weight determination and MS/MS for amino acid sequence determination, which allow rapid peptide identification [172]. HPLC-ESl-MS and MS/MS techniques have been successfully used for peptide mass fingerprint purposes for sequence analysis of purified albumin from Theobroma cacao seeds [180,181]. 

Cocoa butter Theobroma cacao) Theobroma oil used as emollient in skin cream and making suppositories. 

Cocoa Theobroma cacao Complex mixture Callus ND [56]... 

Cocoa butter NF is defined as the fat obtained from the seed of Theobroma Cacao Linne (Family Sterculiaceae) (44). Cocoa butter softens at 30°C and melts at 34°C. It contains four different forms alpha, beta, beta prime, and gamma with melting points of 22°C, 34°C to 35°C, 28°C and 18°C, respectively. The beta form is the most stable and is desired for suppositories. The biggest challenge with the polymorphism of cocoa butter is the impact of the manufacturing process on the characteristics of the suppository itself. When cocoa butter is hastily melted at a temperature greatly exceeding the minimum required temperature and then quickly chilled, the result is metastable crystalline form (a crystals), which may not even... 

Dolichothele longimamma (Cactaceae) joc 41,319 76 Dolichothele uberiformis (Cactaceae) 11yd 40,173 77 Theobroma cacao (Sterculiaceae) 11yd 41,130 78... 

Aconitum carmichaeli (Ranunculaceae) yx 17,792 82 Musa paradisiaca (Musaceae) jafc 24,189 76 Theobroma cacao (Sterculiaceae) jafc 24,900 76... 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

Hammerstone JF, Lazarus SA, Mitchell AE, Rucker R, Schmitz HH. 1999. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. J Agric Food Chem 47 490-496. 

Theobroma Theobroma cacao (Sterculiaceae) kernel 35-50 oleic (35), stearic (35), palmitic (26), linoleic (3) suppository base, chocolate manufacture Theobroma oil (cocoa butter) is a solid... 

Although cocoa as a drink is now rather unfashionable, it provides the raw material for the manufacture of chocolate and is commercially very important. Cocoa (or cacao) is derived from the roasted seeds of Theobroma cacao (Sterculiaceae), a tree widely cultivated in South America and West Africa. The fruits develop on the trunk of the tree, and the seeds from them are separated, allowed to ferment, and are then roasted to develop the characteristic chocolate flavour. The kernels are then separated from the husks, ground up, and processed in various ways to give chocolate, cocoa, and cocoa butter. 

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