Theobromine, catechin, total antioxidant capacity and total phenolic content in representative samples of Bolivian Amazonian cacao and its comparison before and after the fermentation process

Jimena Ortiz S., Milenka Chungara, Gabriela Ibieta, Isabel Alejo, Leslie Tejeda, Carmelo Peralta, Enzo Aliaga-Rossel, Patricia Mollinedo, J. Mauricio Peñarrieta

Keywords: Theobromine, Amazonian cacao, FRAP, ABTS, TAC, TPH, PCA; Claves: Teobromina, Cacao amazónico, FRAP, ABTS, TAC, TPH, PCA.