Flavan-3-academic profile and polyphenolic compounds in CCN-51 cocoa, used for the manufacture of artisanal chocolate in the Ecuadorian austro: distinctive seal and functional properties

Cocoa Variety CCN-51 was developed in order to improve productivity and resistance to phytopathogenic diseases of the "national" cocoa, widely recognized in national and international markets for its fine aroma and fruit flavor. The CCN-51 clone has had great reception among the medium and small producers of artisanal chocolate, although the price of its products is affected by organoleptic characteristics of this variety, such as a certain astringency and bitter tones in its flavor. These characteristics are due to the presence of flavan -3 -are and polyphenolic compounds, which are beneficial to health, whose intake is associated with the prevention and control of noncommunicable diseases such as diabetes, hypertension, neurodegenerative and cardiovascular diseases among others. CCN-51 cocoa must be distinguished as a promising source of polyphenolic compounds, generating added value to the producers of the Ecuadorian Austro, strengthening the value chain of this product.

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