New plant-based oxidative stress oxylipins during cocoa bean (Theobroma cacao L.) post-harvest processing in different Colombian clones

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI:10.1016/j.lwt.2026.119153

Lina M. Suarez-Guzmán , Melvin A. Durán , Esther Sendra , Isabel Casanova-Martínez , Mari Merce Cascant- Vilaplana , Emilio Nicolás-Nicolás , Pedro A. Nortes-Tortosa , Cristina Romero-Trigueros , María T. García-Conesa , Thierry Durand , Valérie Bultel-Poncé , Camille Oger , Jean-Marie Galano , Carlos J. García , Jorge I. Quintero-Saavedra , José A. Gabaldón , Federico Ferreres , José Miguel Martínez-Sanz , Ángel Carbonell-Barrachina , Ángel Gil-Izquierdo

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Abstract

Plant oxylipins (PO), including phytoprostanes (PhytoPs) and phytofurans (PhytoFs), are bioactive markers of lipid oxidation derived from α-linolenic acid and are recognized as early indicators of food oxidation. This study evaluated PO formation during post-harvest processing of four Colombian cocoa bean clones (FSV 41, FEC 2, FEAR 5, and FMA 7) under two conditions: controlled fermentation with starter cultures and drying (T1), and natural fermentation and drying (T2), followed by storage. PhytoPs ranged from 1.237 to 236.072 ng g⁻¹ and PhytoFs from 0.027 to 487.35 ng g⁻¹. Ent-16-F_1t-PhytoP and Ent-9-(RS)-12-epi-ST-Δ¹⁰-13-PhytoF were the most representative compounds. Lower PO levels under T1 were observed in FEAR 5, FEC 2, and FMA 7 clones. Fermentation was identified as a key stage in PO generation, strongly influenced by genotype, time, and post-harvest conditions. This work provides a comprehensive assessment of PO evolution during post-harvest and storage, improving understanding of fatty acid oxidation in cocoa and supporting food quality improvement.

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不同哥伦比亚无性系可可豆收获后加工过程中新的植物性氧化应激氧化脂类

植物氧化脂素（PO），包括植物蛋白酶（PhytoPs）和植物呋喃（PhytoFs），是α-亚麻酸衍生的脂质氧化的生物活性标志物，被认为是食品氧化的早期指标。本研究评估了4个哥伦比亚可可豆无性系（FSV 41、FEC 2、FEAR 5和FMA 7）在发酵剂控制发酵和干燥（T1）、自然发酵和干燥（T2）、然后储存两种条件下收获后加工过程中PO的形成。PhytoPs的变化范围为1.237 ~ 236.072 ng g−1，PhytoFs的变化范围为0.027 ~ 487.35 ng g−1。其中最具代表性的化合物为Ent-16-F1t-PhytoP和Ent-9-(RS)-12-epi- st -Δ10-13-PhytoF。在T1下，FEAR 5、FEC 2和FMA 7克隆的PO水平较低。发酵被认为是PO产生的关键阶段，受基因型、时间和收获后条件的强烈影响。这项工作提供了收获后和储存过程中PO演变的综合评估，提高了对可可脂肪酸氧化的理解，并支持食品质量的改善。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.