Theobroma spp.: A review of it's chemical and innovation potential for the food industry

Abstract

Nowadays, Brazil is considered one of the countries that still has a great biodiversity of fauna and flora, and within this wide diversity, the Malvaceae family stands out, presenting 243 genera and 4,300 species. In this family, the genus Theobroma. Is highlighted for the economic value of multiple applicability in food, nutritional, medicinal and craft sectors. Due to its importance, the major objective of this review was to compile the main articles of the last 10 years on the Theobroma spp. based on chemical, biological and pharmacological properties, as well as applications and patents of functional products. Of the 20 species of the genus Theobroma spp. reported in experimental studies, it was observed that its chemical composition is rich in phenolic acids, such as p-coumaric acids, caffeic and chlorogenic, as well as flavonols (catechin and epicatechin), flavones and derivatives such as hypoletin. Thus, this study shows the technological prospection based on the worldwide patent landscape.

Keywords

• Antioxidant
• Phenolic compounds
• Flavonoids
• Cocoa