The low productivity of cocoa plantations in Indonesia is partly due to the low quality of seeds, which refers to the impeded growth of cultivated cocoa nurseries. Seed is the initial growth of ...plants so the importance of giving special treatment to seeds will refer to better seed growth. Provision of Plant Growth Promoting Rhizobacteria (PGPR) microbes can produce indoleacetic acid (IAA) in plants to improve the quality of plant growth. This study aims to determine the effectiveness of the provision of Plant Growth Promoting Rhizobacteria bamboo rhizosphere against cocoa seed germination. The study was carried out in the farmer group garden, Gantarangkeke District, Bantaeng. This study was arranged in the form of a two-factor factorial design (F2F) in a randomized block design (RBD). The use of cocoa seed type as the first factor consisted of GTB (Gantarangkeke Bantaeng) local cocoa seed and MCC 01 cocoa seed and seed immersion treatment at PGPR rhizosphere bamboo concentration as the second factor consisting of 0% (control) concentration, 5%, 10 % and 15%. The results obtained indicate that administration of seeds with bamboo rhizosphere PGPR affects the germination (100.00%), the speed of seed growth (7.14%/etmal), as well as on abnormal seeds (10.00%). So that the provision of bamboo rhizosphere PGPR on cocoa seeds has an effective influence on seed germination and cocoa seedling development.
The on-farm attempt to cut down feed costs through bulk fortification of
standard animal feed with available cheap conventional feed ingredients or
wastes had been a normal practice without a known ...empirical impact on
livestock health and wellbeing. Therefore, this study determined the
haematological parameters and serum biochemistry of pigs fed cocoa
(Theobroma cacao) seed testa at varying inclusion levels in the formulated
standard grower pig feed; T1:0% CST, T2:25% CST, T3:50% CST, T4:75% CST and
T5:100% CST. Thirty (30) 8-week-old pigs were randomly assigned to the five
treatments of six pigs each and replicated thrice, with two pigs per
replicate in a completely randomised design (CRD). The experiment lasted for
10 weeks. At the end of the feeding trial, blood samples were collected
randomly from three pigs per treatment through the jugular vein using
hypodermic needle and syringe for haematological analysis and serum
biochemistry. This study recorded significant differences (P<0.05) in most
of the haematological parameters, except for white blood cell (WBC),
platelet and heterophils; apart from high-density lipoprotein, all serum
biochemical indices were also significantly different (P<0.05).
Haematological parameters and serum indices were within the normal range for
the healthy pig, except for lymphocytes. However, based on the results of
the haematological indices and the serum biochemical parameters, it could be
concluded that cocoa seed testa at the 25% inclusion level in the standard
grower pig feed had the optimum support for the wellbeing and healthy
performance of pigs.
Peptides and amino acids generated during cocoa bean fermentation are known to be the most important precursors for the development of cocoa aroma. Although cocoa fermentation and aroma development ...have been extensively studied, the cocoa oligopeptide fraction is under-investigated. In particular, the identification of specific peptide sequences and the quantification of cocoa peptides are scarce in the literature. The aim of this study was to investigate the presence of oligopeptides in fermented cocoa beans. Peptides were analysed by reversed phase LC/ESI-MS and LC/ESI-MS/MS, and the molecular masses of 44 different peptides were obtained by analysing the mass spectra associated with the most intense chromatographic peaks. Peptides were identified based on the exact molecular masses, mass fragmentation patterns and by comparison with vicilin and 21kDa cocoa seed protein sequences. Semi-quantitative data on peptide presence in fermented cocoa samples of different geographic origin, different fermentation levels and on roasted products were also provided.
•Sequences of 44 peptides of cocoa beans were provided for the first time•Peptide pattern of fermented cocoa beans of different geographic origin was shown•Ratio of peptides from cocoa globulins/albumin was proposed as fermentation indicator
Background: Cocoa seed extract (CSE) is a natural cross-linker or biomodifier, which contains proanthocyanidin that increases the immediate resin-dentin bond strength as well as reduces the dentinal ...matrix degradation. There are very few studies which shows the long-term effects of the cross-linking agents on radicular dentin. Aim: The aim of this study was to assess and compare the effect of 6.5% cocoa seed extract (CSE) on long-term push out bond strength between fiber post and root dentin cemented by using two different adhesive systems - total etch adhesive system and self-etch adhesive system. Materials and Methods: Sixty extracted permanent maxillary central incisors were decoronated to standardize the root length. Root canal preparation followed by postspace preparation was done. Specimens were then randomly divided into four groups according to the adhesive technique and CSE pretreatment - Group 1: Total-etch adhesive + without 6.5% CSE treatment, Group 2: Total-etch adhesive + with 6.5% CSE treatment for 10 min, Group 3: Self-etch adhesive + without 6.5% CSE treatment, and Group 4: Self-etch adhesive + with 6.5% CSE treatment for 10 min. Fiber posts were cemented with resin cement, and then, specimens were stored in an incubator for 180 days. Specimens were then tested for pushout bond strength using the universal testing machine. Statistical analysis was performed using the one-way ANOVA followed by Tukey's post hoc analysis. Results: CSE-treated groups showed higher bond strength than nontreated group. Group 2 showed significantly higher bond strength among all groups. Conclusion: The pretreatment with Proanthocyanidines containing CSE can be a natural alternative to improve the long-term resin-dentin bond strength.
Theobroma cacao L. (Cocoa) is an agricultural product that is economically valuable worldwide; it is rich in bioactive compounds such as phenolic compounds and flavonoids. These compounds are known ...for their anti-inflammatory, anticarcinogenic, antimicrobial, antiulcer, and immune-modulating properties. Cocoa powder and cocoa butter are the major cocoa seed products, and cocoa seed oil (CSO) is the least-studied cocoa seed product. CSO is used in several industries; therefore, optimizing the extraction of high-quality CSO is essential. We used response surface methodology (RSM) to optimize the restriction dies, temperature, and sieve size to achieve a high yield and quality of CSO. The quality of the CSO was assessed according to total phenolic content (TPC), acid, and peroxide values, fatty acid content, and nitric oxide free radical scavenging activity. The highest yield (actual value: 46.10%; predicted value: 45.82%) was observed with the following restriction parameters: die size: 0.8 cm, temperature: 40 °C, and sieve size > 1.4 mm. The 2FI model for CSO extraction, the pressing time, the reduced quadratic model for acid value, the reduced cubic model for peroxide value, and the TPC showed that the model was significant. Our study primarily reported the impact of sieve size, restriction die, and temperature on CSO yield, acid, peroxide values, TPC of the CSO, and the influence of pressing time on the quantity and quality of the CSO. The high yield of CSO was of relatively lower quality. The temperature affected the yield, acid, peroxide values, TPC, and the nitric oxide free radical scavenging activity. In comparison, the fatty acid composition of the CSO was not affected by the processing temperature or sieve size. The results indicated that the extraction conditions must be chosen based on the application of the extracted oil. Further studies are warranted to confirm the results and further analyze other influential parameters during CSO extraction.
Glutelin fraction from cocoa almond was hydrolyzed with alcalase for the production of hydrolysates. These were then fractionated by ultrafiltration to obtain peptides with a molecular weight (M
W
) ...lower than 3000 Da. The antioxidant activity (AOX) of the hydrolysates and peptides was assessed using 1,1-diphenyl-2-picrylhydrazyl (DPPH
*
), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS
*+
), and oxygen radical absorbance capacity (ORAC) assays. Ultrafiltered peptide fraction with the highest AOX was purified by size exclusion chromatography, by which four main peaks were identified with a M
W
between 535 and 2959 Da. The peptide fraction P1 (M
W
= 2959 Da) showed the highest capacity to scavenge DPPH
*
and ABTS
*+
radicals with radical scavenging activity DPPH
*
and ABTS
*+
with EC
50
values of 237.48 and 19.29 µg/mL, respectively, which were similar to those obtained with glutathione. These results show that enzymatic treatment of cocoa glutelin comprises an attractive bioprocess for the production of peptide fractions with AOX, which could be included in the design of functional foods; moreover, they show an alternative use of cocoa.
The presence of cadmium (Cd) in cocoa crops is currently a serious problem for farmers and producers in various regions of South America. Because its exports of cocoa and derivatives to European ...markets are threatened by possible signs of contamination in cocoa beans for export. Territories with a low organic component predated and exploited by illegal logging, burning and the intensity of unsustainable land use is common in large Amazonian areas in countries of the region. These factors were incorporated in statistical analysis in order to relate them to the contents of Cd in soil, leaves and beans in the study areas located in Peru. Such as the Campo Verde-Honoria-Tournavista corridor (Ucayali Region and Huanuco Region). Cadmium concentrations were determined using an atomic absorption spectrophotometer. As a consequence of this study, we determined and concluded that the observed difference in distribution of Cd contents by sectors can be explained by previous land use and age of cocoa crop. Indeed, the average content of Cd in soil in all cocoa growing areas is higher than the standard established by the Peruvian Ministry of the Environment (MINAM). However, when the measurements obtained in previously predated and exploited sectors are not considered, the Hotelling’s T2 simultaneous 90% confidence interval contains the value of the Peruvian standard 1.4 mg/kg. Therefore, with this information we prepare a geochemical Cd map in soils for the study area, which will help cocoa producers to identify areas that exceed the allowed Cd values. In this way, we can carry out in the future a mitigation plan for areas with Cd problems, which allows to reduce their content with major challenges to sustainable agriculture and rural development.
Cocoa (Theobroma cacao L.) is a plantation commodity that is widely cultivated in Indonesia, this commodity is very important in Indonesia because it has played a role in the Indonesian economy since ...1930. The problem faced in cocoa cultivation is the lack of nutrient availability due to chemicals that cause residue in the soil, resulting in the growth of cocoa seedlings are not optimal, to optimize the growth of cocoa seedlings, provide a mixture of organic fertilizer in the planting medium and provide mycorrhiza. This research used the basic pattern of a factorial Completely Randomized Design (CRD) consisting of 2 factors and repeated 3 times. The first factor is the dose of dry leaf compost (K) which consists of 3 levels, namely: Without dry leaf compost treatment/control (K₀), dry leaf compost 60 g/polybag (K₁), Dry leaf compost dose 120 g/polybag (K₂) and the second factor is the arbuscular mycorrhizal dose (M) which consists of 3 levels, namely: Without arbuscular mycorrhizal fungus treatment/control (M₀), arbuscular mycorrhizal dose of 15 g/polybag (M₁), and arbuscular mycorrhizal dose of 30 g/polybag (M₂) So there are 27 experimental units. The results of the study showed that (1) there was a real interaction between the treatment of compost dose (K) and mycorrhizal dose (M) in safety. The combination of compost dose (K) 120 g/plant and mycorrhiza dose (M) 30 g/plant (K2M2) was the best treatment combination. (2) The treatment of giving a compost dose (K) had a significant effect on the variables of plant height, number of leaves, stem diameter, and plant dry weight. The best treatment was a compost dose of 120g/plant (K2). (3) The mycorrhizal dose (M) treatment had a very significant effect on the variables of plant height, number of leaves, stem diameter, and plant dry weight. The best treatment was a mycorrhizal dose of 30g/plant (M2).
Nasiona kakaowca (Cacao semen) to znany od starożytności surowiec roślinny, szeroko wykorzystywany w celach spożywczych i farmaceutycznych. Przetwory nasion kakaowca, takie jak czekolada i wyroby ...czekoladowe są jednymi z najchętniej spożywanych rodzajów słodyczy. Rosnąca świadomość zdrowotna konsumentów sprawia, że coraz większą popularność zyskują czekolady gorzkie oraz inne produkty z wysoką zawartością kakao. Ich efekty prozdrowotne, wynikające ze zwyczajowego spożycia, warunkowane są zawartością miazgi (masy) kakaowej, w której występują związki biologicznie aktywne. W nasionach kakao i jego przetworach zidentyfikowano liczne polifenole, jak procyjanidyny, flawanole i flawonole; metyloksantyny, a także aminy, amidy i in. Wykazują one korzystny wpływ na układ sercowo-naczyniowy, obniżając ryzyko występowania incydentów kardiologicznych poprzez działanie antyoksydacyjne, przeciwzapalne, naczyniorozszerzające, poprawę funkcjonowania śródbłonka naczyniowego, obniżenie aktywności płytek krwi i ciśnienia tętniczego oraz regulację gospodarki lipidowej. Umiarkowane spożycie czekolady związane jest także z mniejszym ryzykiem zachorowania na cukrzycę, w wyniku zwiększenia wrażliwości tkanek na insulinę, poprawę glikemii i profilu lipidowego. W ostatnich latach pojawił się nowy kierunek badań nad wpływem czekolady i kakao na nastrój, funkcje poznawcze i pamięć epizodyczną. Wskazuje się również na zależność między spożyciem czekolady, a obniżoną śmiertelnością z powodu choroby Alzheimera. Ze względu na obecność metyloksantyn i działanie poprawiające nastrój czekolada zaliczana jest do produktów typu „mood food”. Obecnie sugeruje się, że czekolada, wcześniej kojarzona z nadwagą i otyłością, może wykazywać korzystne działanie w regulacji apetytu, a regularna konsumpcja gorzkiej czekolady w umiarkowanych ilościach związana jest z obniżeniem masy ciała i wskaźnika BMI. Przytoczone prozdrowotne efekty składników nasion kakaowca, kakao oraz czekolady mogą potencjalnie znaleźć zastosowanie w prewencji oraz wspomaganiu terapii pacjentów z chorobami kardiometabolicznymi i zaburzeniami funkcji kognitywnych.
Cacao seed (Cacao semen) is a plant material known since ancient times and is widely used for food and pharmaceutical purposes. Cocoa seed products such as chocolate and chocolate confectionery are among the most widely consumed types of sweets. Growing health awareness among consumers has made dark chocolates and other products with a high cocoa content increasingly popular. Their health-promoting effects, resulting from habitual consumption, are determined by the content of cocoa pulp (mass), in which biologically active compounds are found. Numerous polyphenols, such as procyanidins, flavanols, and flavonols; methylxanthines, as well as amines, amides, etc., have been identified in cocoa beans and cocoa products. They show beneficial effects on the cardiovascular system, lowering the risk of cardiovascular incidents through antioxidant, anti-inflammatory, and vasodilatory effects, improving vascular endothelial function, lowering platelet activity and blood pressure, and regulating lipid metabolism. Moderate chocolate consumption is also associated with a lower risk of diabetes, as a result of increased tissue sensitivity to insulin, improved glycemia, and lipid profile. In recent years, the impact of chocolate and cocoa on mood, cognitive function, and episodic memory has been studied. A correlation between chocolate consumption and reduced mortality from Alzheimer's disease is also indicated. Due to the presence of methylxanthines and mood-enhancing effects, chocolate is classified as a mood food. Currently, it is suggested that chocolate, previously associated with overweight and obesity, may have beneficial effects in regulating appetite, and regular consumption of dark chocolate in moderate amounts is associated with reduced body weight and BMI. The above-mentioned health-promoting properties of the cocoa seeds, cocoa, and chocolate constituents could potentially be applied in the prevention and in supporting the treatment of patients with cardiometabolic diseases and cognitive dysfunction.
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