Análisis de azúcares en pulpa de cacao por colorimetría y electroforesis capilar | Analysis of sugars in cocoa pulp by colorimetric and capillary electrophoresis
Resumen
En este trabajo, se determinó el contenido de azúcares solubles en la pulpa fresca de semillas maduras de cacao, de nueve cultivos producidos en los estados Zulia, Mérida y Barinas, con el fin de comprobar variaciones entre los principales tipos: Criollos, híbridos y Forasteros. Los azúcares totales y reductores, se determinaron por los métodos de fenol-sulfúrico y ácido 3,5-dinitrosalicílico respectivamente, mientras que el contenido de fructosa, glucosa y sacarosa se evaluó por electroforesis capilar. Los resultados indicaron que el cacao Criollo tiene mayores azúcares totales (1,62-2,84%) que el Forastero (1,37-1,51%) e híbridos (1,45-2,70%). En conclusión, existen diferencias en el contenido de azúcares totales y reductores presentes en la pulpa fresca de los cacaos evaluados, lo cual posiblemente tenga un impacto en el tiempo de
fermentación.
Palabras clave: Cacao, pulpa, azúcares, Criollos, electroforesis
ABSTRACT
The content of soluble sugars was determined in the fresh pulp of mature cocoa seeds that were cultivated in nine farms placed in the Zulia, Mérida and Barinas States. This comparison was done in order to demonstrate the variations among the principal cocoa types, such as: Criollos, hybrids and Forasteros. The total and reducing sugars were determined through the phenol-sulfuric and 3.5-dinitrosalicylic acid methods, respectively, while the fructose, glucose and sucrose content was evaluated through capillary electrophoresis. The results have showed that the Criollo Cocoa more total sugars (1.62-2.84%) than the Forastero (1.37-1.51%) and the híbridos (1.45-2.70%). Finally, it could say that there are differences between the content of total and reducing sugars in the fresh pulp of the analyzed cocoas. This condition could have a possible influence
in the fermentation period time.
Key words: Cocoa, pulp, sugars, Criollos, electrophoresis
fermentación.
Palabras clave: Cacao, pulpa, azúcares, Criollos, electroforesis
ABSTRACT
The content of soluble sugars was determined in the fresh pulp of mature cocoa seeds that were cultivated in nine farms placed in the Zulia, Mérida and Barinas States. This comparison was done in order to demonstrate the variations among the principal cocoa types, such as: Criollos, hybrids and Forasteros. The total and reducing sugars were determined through the phenol-sulfuric and 3.5-dinitrosalicylic acid methods, respectively, while the fructose, glucose and sucrose content was evaluated through capillary electrophoresis. The results have showed that the Criollo Cocoa more total sugars (1.62-2.84%) than the Forastero (1.37-1.51%) and the híbridos (1.45-2.70%). Finally, it could say that there are differences between the content of total and reducing sugars in the fresh pulp of the analyzed cocoas. This condition could have a possible influence
in the fermentation period time.
Key words: Cocoa, pulp, sugars, Criollos, electrophoresis
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