Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)

2012 ◽  
Vol 6 (6) ◽  
Author(s):  
Gatot S. Hutomo
Keyword(s):  
Theobroma Cacao ◽  
Synthesis And Characterization ◽  
Sodium Carboxymethylcellulose ◽  
Theobroma Cacao L

Isolation and characterization of microsatellites in Theobroma cacao L.

1999 ◽  
Vol 8 (12) ◽  
pp. 2141-2143 ◽  
Author(s):  
C. Lanaud ◽  
A. M. Risterucci ◽  
I. Pieretti ◽  
M. Falque ◽  
A. Bouet ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Isolation And Characterization ◽  
Theobroma Cacao L

scholarly journals Characterization of Pseudomonas chlororaphis from Theobroma cacao L. rhizosphere with antagonistic activity against Phytophthora palmivora (Butler)

2015 ◽  
Vol 119 (4) ◽  
pp. 1112-1126 ◽  
Author(s):  
Y. Acebo-Guerrero ◽  
A. Hernández-Rodríguez ◽  
O. Vandeputte ◽  
Y. Miguélez-Sierra ◽  
M. Heydrich-Pérez ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Antagonistic Activity ◽  
Phytophthora Palmivora ◽  
Pseudomonas Chlororaphis ◽  
Theobroma Cacao L

scholarly journals Karakterisasi Bakteri dan Jamur yang Berpotensi Sebagai Mikroba Endofit Asal Kulit Buah Kakao (Theobroma cacao L.) Unggul Sulawesi-2

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Noviani Noviani ◽  
Meryany Ananda ◽  
I Nengah Suwastika
Keyword(s):  
Theobroma Cacao ◽  
Host Plants ◽  
Bacterial Isolates ◽  
Anti Cancer ◽  
Symbiotic Mutualism ◽  
Bacteria And Fungi ◽  
Anti Fungal ◽  
Theobroma Cacao L ◽  
Descriptive Method

Cacao (Theobroma cacao L.) has potential to symbiosis with endophytic microbes. These microorganisms have a symbiotic mutualism with host plants. The group of endophytic bacteria are produce antibiotics, anti-cancer, anti-fungal, anti-viral, volatile compounds, even insecticides, while endophytic fungi is a biological control agents. This study were aimed to isolate and characterize bacteria and fungi that have the potential as endophytic microbes from Sulawesi's superior cacao (T. cacao L.). The method used in this study was descriptive method to determine the characterization of bacteria and fungi that have the potential as endophytic microbes, the results showed that there were 2 bacterial isolates who has a different morphology and 1 fungal isolate suspected genus Aspergilus.

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

scholarly journals Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

2018 ◽  
Vol 34 (2) ◽  
pp. 104-112
Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi
Keyword(s):  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Flavor Quality ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
One Step ◽  
Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.

1997 ◽  
Vol 30 (9) ◽  
pp. 727-731 ◽  
Author(s):  
Rigel Liendo ◽  
Fanny C Padilla ◽  
Agricia Quintana
Keyword(s):  
Cocoa Butter ◽  
Theobroma Cacao ◽  
Theobroma Cacao L

Characterization of leafy cotyledon1-like during embryogenesis in Theobroma cacao L.

Planta ◽  
2007 ◽  
Vol 227 (4) ◽  
pp. 853-866 ◽  
Author(s):  
Laurence Alemanno ◽  
Martine Devic ◽  
Nicolas Niemenak ◽  
Christine Sanier ◽  
Jocelyne Guilleminot ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Leafy Cotyledon1 ◽  
Theobroma Cacao L

Molecular characterization of an earliest cacao (Theobroma cacao L.) collection from Upper Amazon using microsatellite DNA markers

2009 ◽  
Vol 5 (4) ◽  
pp. 595-607 ◽  
Author(s):  
Dapeng Zhang ◽  
Michel Boccara ◽  
Lambert Motilal ◽  
Sue Mischke ◽  
Elizabeth S. Johnson ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Dna Markers ◽  
Microsatellite Dna ◽  
Theobroma Cacao ◽  
Microsatellite Dna Markers ◽  
Theobroma Cacao L

Morphological characterization of traditional cacao (Theobroma cacao L.) plants in Cuba

2015 ◽  
Vol 64 (1) ◽  
pp. 73-99 ◽  
Author(s):  
Igor Bidot Martínez ◽  
Marlyn Valdés de la Cruz ◽  
Manuel Riera Nelson ◽  
Pierre Bertin
Keyword(s):  
Theobroma Cacao ◽  
Morphological Characterization ◽  
Theobroma Cacao L
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