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Composition of Cacao Beans

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Book cover Chocolate in Health and Nutrition

Part of the book series: Nutrition and Health ((NH,volume 7))

Key Points

  • The physics and chemistry of cocoa beans are very complex and change throughout the life of the bean, mainly depending on the processing it receives and on geographical origin.

  • The main component of cocoa beans is lipid fraction, approximately 50%, mainly constituted by neutral lipids, with a predominant fraction of triglyceride molecules.

  • Protein fraction constitutes 10–15% of the dry weight of cocoa seeds, and it is composed of 52% and 43% of albumin and globulin fractions, respectively. Other proteins, such as glutelins and prolamins, are present in lower concentrations.

  • Cocoa beans contain stimulant substances, such as theobromine, caffeine, and theophylline, named purinic alkaloids, which affect the central nervous system.

  • Various bioactive compounds with vasoactive effects have also been reported in cocoa beans.

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Author information

Authors and Affiliations

  1. Department of Pharmaceutical Sciences, University of Padova, Via Marzolo 5, Padova, 35131, Italy

    Antonella Bertazzo Ph.D.

  2. Department of Pharmaceutical Sciences, University of Padova, Via Marzolo 5, Padova, 35121, Italy

    Stefano Comai Ph.D.

  3. Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke St, W.Montreal, QC, H4B 1R6, Canada

    Francesca Mangiarini Ph.D.

  4. Research and Development, Chainon Neurotrophin Biotechnology Inc, 12436 Vance Jackson, Suite 721, San Antonio, TX, 78230, USA

    Su Chen Ph.D.

Authors
  1. Antonella Bertazzo Ph.D.
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  2. Stefano Comai Ph.D.
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  3. Francesca Mangiarini Ph.D.
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  4. Su Chen Ph.D.
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Corresponding author

Correspondence to Antonella Bertazzo Ph.D. .

Editor information

Editors and Affiliations

  1. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona, 1295 N. Martin Ave. 1295, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

  2. Dept. Nutrition & Dietetics, King's College, Stamford St. 150, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  3. Division of Health Promotion Sciences, Mel and Enid Zuckerman, University of Arizona, 1295 N. Martin Avenue, Tucson, 85724, Arizona, USA

    Sherma Zibadi

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Bertazzo, A., Comai, S., Mangiarini, F., Chen, S. (2013). Composition of Cacao Beans. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_8

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_8

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  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-61779-802-3

  • Online ISBN: 978-1-61779-803-0

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