Tocopherol, fatty acids and sterol distributions in wild Ecuadorian
Theobroma subincanum (Sterculiaceae) seeds
R. Bruni
a
, A. Medici
a
, A. Guerrini
a
, S. Scalia
b
, F. Poli
c
, C. Romagnoli
d
,
M. Muzzoli
e
, G. Sacchetti
e,
*
a
Department of Chemistry, University of Ferrara, Via Luigi Borsari 46, I-44100 Ferrara, Italy
b
Department of Pharmaceutical Sciences, University of Ferrara, Via Fossato di Mortara 17-19, I-44100 Ferrara, Italy
c
Department of Evolutionary and Experimental Biology, University of Bologna, Via Irnerio 42, I-40126 Bologna, Italy
d
Department of Animal Biology, Section of Botanical Garden, University of Modena and Reggio Emilia, v.le Caduti in Guerra 127, I-41100 Modena, Italy
e
Department of Biology, Section of Botany, Pharmaceutical Biology Lab., University of Ferrara, C.so Porta Mare 2, I-44100 Ferrara, Italy
Received 19 June 2001; received in revised form 15 October 2001; accepted 15 October 2001
Abstract
Ecuadorian Theobroma subincanum (Sterculiaceae) seed parts were analyzed to determine quali-quantitative tocopherol dis-
tribution. Fatty acids and sterols in the embryos, teguments and endosperm were also evaluated with an aim to better-characterize
the plant matrix for its potential use as a source of phytochemicals, for the cocoa butter processing industry and/or as a new source
of low cost natural products in the cosmetic, drug and alimentary/nutraceutical industries. HPLC for tocopherols and gas-chro-
matography (GC), GC–mass spectrometry (MS) analyses for fatty acids profile (FAP) and phytosterols were performed. Toco-
pherols were particularly abundant in the embryo, with quali-quantitative data similar to wheat germ oil whereas, in the teguments
and endosperm, the concentrations of tocopherols were lower. The fatty acid profile and phytosterol characterization of the seed
parts showed qualitative homogeneous data. In the endosperm, 80% of the entire FAPconsisted of oleic and stearic acid while,
among sterols, cycloartenol was more abundant in endosperm than in embryos and teguments. Accordingly, T. subincanum seeds
can be proposed as possible substitutes in the cocoa processing industry and as a potential source of vitamin E isomers. # 2002
Elsevier Science Ltd. All rights reserved.
Keywords: Theobroma subincanum; Sterculiaceae; Tocopherols; Fatty acids profile; Phytosterols
1. Introduction
With the main cultivars of Theobroma cacao threa-
tened by the aging of plantations, diseases and parasites
(Hunter, 1990; Willson, 1999), there is a growing
demand for research on wild species or varieties
belonging to the Theobroma genus. Those species could
have naturally developed resistance against etiological
agents and, at the same time, could provide cocoa but-
ter substitutes (Bruni, Bianchini, Bettarello, & Sacchetti,
2000). Moreover, they might provide low-cost renew-
able resources of high value-added compounds, such as
tocopherols and phytosterols.
Theobroma subincanum (Sterculiaceae) is a small sub-
tropical tree growing in the forests of central and south
America and its seeds are used by natives for food and
fodder (Martinez, 1996; Villacres, 1995). A general
analytical comparison between T. cacao and T. sub-
incanum seeds has already been reported, with emphasis
on fatty acid profile, triacylglycerol and phytosterol
composition and purinic alkaloid content (Bruni et al.,
2000; Carpenter, Hammerstone, Romanczyk, & Aikten,
1994; Hammerstone, Romanczyk, & Aitken, 1994;
Marx & Maia, 1991).
Morphologically, T. subincanum seeds are character-
ized by a bigger size, with woody and resistant tegu-
ments thicker than those of T. cacao. This characteristic
could represent a hindrance during the industrial
squeezing process, interfering with their effective indus-
trial exploitation. The whole seed or its parts (embryo,
endosperm, teguments), like many other lipid rich plant
matrices, can be evaluated as low-priced renewable
resources of high value-added compounds, such as
0308-8146/02/$ - see front matter # 2002 Elsevier Science Ltd. All rights reserved.
PII: S0308-8146(01)00357-0
Food Chemistry 77 (2002) 337–341
www.elsevier.com/locate/foodchem
* Corresponding author. Fax: +39-0532-208561.
E-mail address: scg@dns.unife.it (G. Sacchetti).