“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit

Food chemistry advances Pub Date : 2024-06-14 DOI:10.1016/j.focha.2024.100747

Jaqueline de Araújo Bezerra , Renilto Frota Corrêa , Edgar Aparecido Sanches , Carlos Victor Lamarão , Paulo César Stringheta , Evandro Martins , Pedro Henrique Campelo

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Abstract

Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its seeds to produce a type of chocolate known as ``cupulate''. T. grandiflorum fruit contains organic acids, phenolic and volatile compounds, among which, some are related to antioxidants, anti-glycemic, and anti-inflammatory properties. Due to all these characteristics mentioned, the Amazonian “Cupuaçu” has great potential for technological applications mainly in food technology, with products and processes based on its extracts rich in bioactive compounds, pulp, or seeds.

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"Cupuaçu"（大花可可豆）：亚马逊水果的化学和技术潜力简评

大叶可可树（Willd.(cupuaçu "或 "cupuassu"）属于锦葵科，其果肉具有独特的酸味和浓郁的香气，可用于制作果汁、冰淇淋、奶油、酸奶和果冻。此外，还可以从其种子中提取植物油，生产一种被称为 "cupulate "的巧克力。T. grandiflorum 果实含有有机酸、酚类和挥发性化合物，其中一些化合物具有抗氧化、降血糖和消炎的特性。由于上述所有特点，亚马逊 "Cupuaçu "具有巨大的技术应用潜力，主要是在食品技术领域，其产品和工艺都是基于富含生物活性化合物的提取物、果肉或种子。

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