Escaneo científico sobre cacaos criollos

La diversidad genética de los cacaos criollos constituye un recurso estratégico para la conservación fitogenética y la diferenciación de productos en el mercado internacional de cacao fino y de aroma. Este estudio analizó 211 publicaciones científicas sobre cacaos criollos colombianos mediante una b...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cárdenas Solano, Leidy Johanna, Morales Castañeda, Alexis, Contreras Pedraza, Carlos Alberto
Formato:	Informe de investigación
Lenguaje:	Español
Publicado:	Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA 2025
Materias:	Agricultura aspectos generales - A01 Investigación agropecuaria - A50 Theobroma cacao Ciencia Bibliometría Investigación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_37989 http://aims.fao.org/aos/agrovoc/c_62e403a1 http://aims.fao.org/aos/agrovoc/c_6513
Acceso en línea:	http://hdl.handle.net/20.500.12324/41046

id	RepoAGROSAVIA41046
record_format	dspace
institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Español
topic	Agricultura aspectos generales - A01 Investigación agropecuaria - A50 Theobroma cacao Ciencia Bibliometría Investigación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_37989 http://aims.fao.org/aos/agrovoc/c_62e403a1 http://aims.fao.org/aos/agrovoc/c_6513
spellingShingle	Agricultura aspectos generales - A01 Investigación agropecuaria - A50 Theobroma cacao Ciencia Bibliometría Investigación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_37989 http://aims.fao.org/aos/agrovoc/c_62e403a1 http://aims.fao.org/aos/agrovoc/c_6513 Cárdenas Solano, Leidy Johanna Morales Castañeda, Alexis Contreras Pedraza, Carlos Alberto Escaneo científico sobre cacaos criollos
description	La diversidad genética de los cacaos criollos constituye un recurso estratégico para la conservación fitogenética y la diferenciación de productos en el mercado internacional de cacao fino y de aroma. Este estudio analizó 211 publicaciones científicas sobre cacaos criollos colombianos mediante una búsqueda especializada en Scopus®, enfocándose en su diversidad genética, atributos sensoriales y potencial adaptativo. Utilizando Bibliometrix® y VOSviewer®, se identificaron tendencias de investigación que destacan la relevancia de los criollos por su perfil organoléptico superior, la presencia de metabolitos aromáticos diferenciados, su adaptación ecofisiológica a condiciones de estrés y la influencia de factores como terroir (impacto del entorno específico del suelo, clima, altitud, etc.) y manejo postcosecha en la calidad final. Estos hallazgos aportan insumos para orientar estrategias de conservación, mejoramiento genético y posicionamiento comercial de Colombia como productor de cacaos especiales.
format	Informe de investigación
author	Cárdenas Solano, Leidy Johanna Morales Castañeda, Alexis Contreras Pedraza, Carlos Alberto
author_facet	Cárdenas Solano, Leidy Johanna Morales Castañeda, Alexis Contreras Pedraza, Carlos Alberto
author_sort	Cárdenas Solano, Leidy Johanna
title	Escaneo científico sobre cacaos criollos
title_short	Escaneo científico sobre cacaos criollos
title_full	Escaneo científico sobre cacaos criollos
title_fullStr	Escaneo científico sobre cacaos criollos
title_full_unstemmed	Escaneo científico sobre cacaos criollos
title_sort	escaneo científico sobre cacaos criollos
publisher	Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA
publishDate	2025
url	http://hdl.handle.net/20.500.12324/41046
work_keys_str_mv	AT cardenassolanoleidyjohanna escaneocientificosobrecacaoscriollos AT moralescastanedaalexis escaneocientificosobrecacaoscriollos AT contreraspedrazacarlosalberto escaneocientificosobrecacaoscriollos
_version_	1842256106791895040
spelling	RepoAGROSAVIA410462025-07-10T03:02:08Z Escaneo científico sobre cacaos criollos Cárdenas Solano, Leidy Johanna Morales Castañeda, Alexis Contreras Pedraza, Carlos Alberto Agricultura aspectos generales - A01 Investigación agropecuaria - A50 Theobroma cacao Ciencia Bibliometría Investigación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_37989 http://aims.fao.org/aos/agrovoc/c_62e403a1 http://aims.fao.org/aos/agrovoc/c_6513 La diversidad genética de los cacaos criollos constituye un recurso estratégico para la conservación fitogenética y la diferenciación de productos en el mercado internacional de cacao fino y de aroma. Este estudio analizó 211 publicaciones científicas sobre cacaos criollos colombianos mediante una búsqueda especializada en Scopus®, enfocándose en su diversidad genética, atributos sensoriales y potencial adaptativo. Utilizando Bibliometrix® y VOSviewer®, se identificaron tendencias de investigación que destacan la relevancia de los criollos por su perfil organoléptico superior, la presencia de metabolitos aromáticos diferenciados, su adaptación ecofisiológica a condiciones de estrés y la influencia de factores como terroir (impacto del entorno específico del suelo, clima, altitud, etc.) y manejo postcosecha en la calidad final. Estos hallazgos aportan insumos para orientar estrategias de conservación, mejoramiento genético y posicionamiento comercial de Colombia como productor de cacaos especiales. Cacao-Theobroma cacao 2025-07-09T14:02:20Z 2025-07-09T14:02:20Z 2025-04 2025 info:eu-repo/semantics/report Estudio de vigilancia http://hdl.handle.net/20.500.12324/41046 10.21930/agrosavia.escaneocientifico.2025.2 spa Perspectivas Científicas del Agro Adenet, S., Regina, F., Rogers, D., Bharath, S., Argout, X., Rochefort, K., & Cilas, C. (2020). Study of the genetic diversity of cocoa populations (Theobroma cacao L.) of Martinique (FWI) and potential for processing and the cocoa industry. Genetic Resources and Crop Evolution, 67(8), 1969–1979. https://doi.org/10.1007/s10722-020-00953-0 Allegre, M., Argout, X., Boccara, M., Fouet, O., Roguet, Y., Berard, A., Thevenin, J. M., Chauveau, A., Rivallan, R., Clement, D., Courtois, B., Gramacho, K., Boland-Auge, A., Tahi, M., Umaharan, P., Brunel, D., & Lanaud, C. (2012). Discovery and mapping of anew expressed sequence tag-single nucleotide polymorphism and simple sequence repeat panel for large-scale genetic studies and breeding of Theobroma cacao L. DNA Research, 19(1), 23–35. https://doi.org/10.1093/dnares/dsr039 Almeida, A.-A. F. de, & Valle, R. R. (2007). Ecophysiology of the cacao tree. Brazilian Journal of Plant Physiology, 19(4), 425–448. https://doi.org/10.1590/S1677-04202007000400011 Álvarez, C., Pérez, E., Cros, E., Lares, M., Assemat, S., Boulanger, R., & Davrieux, F. (2012). The Use of near Infrared Spectroscopy to Determine the Fat, Caffeine, Theobromine and (−)-Epicatechin Contents in Unfermented and Sun-Dried Beans of Criollo Cocoa. Journal of Near Infrared Spectroscopy, 20(2), 307–315. https://doi.org/10.1255/jnirs.990 André, A., Casty, B., Ullrich, L., & Chetschik, I. (2022). Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety. Heliyon, 8(9), e10770. https://doi.org/10.1016/j.heliyon.2022.e10770 Aprotosoaie, A. C., Luca, S. V., & Miron, A. (2016). Flavor Chemistry of Cocoa and Cocoa Products—An Overview. Comprehensive Reviews in Food Science and Food Safety, 15(1), 73–91. https://doi.org/10.1111/1541-4337.12180 Argout, X., Martin, G., Droc, G., Fouet, O., Labadie, K., Rivals, E., Aury, J. M., & Lanaud, C. (2017). The cacao Criollo genome v2.0: an improved version of the genome for genetic and functional genomic studies. BMC Genomics, 18(1), 730. https://doi.org/10.1186/s12864-017-4120-9 Aria, M., Cuccurullo, C., D’aniello, L., Misuraca, M., & Spano, M. (2022). Thematic Analysis as a New Culturomic Tool: The Social Media Coverage on COVID-19 Pandemic in Italy. Sustainability (Switzerland), 14(6). https://doi.org/10.3390/su14063643 Borja Fajardo, J. G., Horta Tellez, H. B., Peñaloza Atuesta, G. C., Sandoval Aldana, A. P., & Mendez Arteaga, J. J. (2022). Antioxidant activity, total polyphenol content and methylxantine ratio in four materials of Theobroma cacao L. from Tolima, Colombia. Heliyon, 8(5), e09402. https://doi.org/10.1016/j.heliyon.2022.e09402 Brunetto, M. del R., Gutiérrez, L., Delgado, Y., Gallignani, M., Zambrano, A., Gómez, Á., Ramos, G., & Romero, C. (2007). Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method withon-line sample cleanup in a switching-column system. Food Chemistry, 100(2), 459–467. https://doi.org/10.1016/j.foodchem.2005.10.007 Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R., & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon, 5(1), e01157. https://doi.org/10.1016/j.heliyon.2019.e01157 Ceccarelli, V., Lastra, S., Loor Solórzano, R. G., Chacón, W. W., Nolasco, M., Sotomayor Cantos, I. A., Plaza Avellán, L. F., López, D. A., Fernández Anchundia, F. M., Dessauw, D., Orozco-Aguilar, L., & Thomas, E. (2022). Conservation and use of genetic resources of cacao (Theobroma cacao L.) by gene banks and nurseries in six Latin American countries. Genetic Resources and Crop Evolution, 69(3), 1283–1302. https://doi.org/10.1007/s10722-021-01304-3 Cornejo, O. E., Yee, M.-C., Dominguez, V., Andrews, M., Sockell, A., Strandberg, E., Livingstone, D., Stack, C., Romero, A., Umaharan, P., Royaert, S., Tawari, N. R., Ng, P., Gutierrez, O., Phillips, W., Mockaitis, K., Bustamante, C. D., & Motamayor, J. C. (2018). Population genomic analyses of the chocolate tree, Theobroma cacao L., provide insights into its domestication process. Communications Biology, 1(1), 167. https://doi.org/10.1038/s42003-018-0168-6 Counet, C., Ouwerx, C., Rosoux, D., & Collin, S. (2004). Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins. Journal of Agricultural and Food Chemistry, 52(20), 6243–6249. https://doi.org/10.1021/jf040105b Delgadillo-Duran, P., Berdugo-Cely, J. A., Mejía-Salazar, J., Pérez-Zúñiga, J. I., & Yockteng, R. (2024). Exploring the Diversity and Ancestry of Fine-Aroma Cacao from Tumaco, Colombia. Diversity, 16(12), 754. https://doi.org/10.3390/d16120754 Devy, L., Susilo, A. W., Wachjar, A., & Sobir. (2019). Metabolite profiling of Indonesian cacao using Gas Chromatography-Mass Spectrometry. IOP Conference Series: Earth and Environmental Science, 347(1), 012071. https://doi.org/10.1088/1755-1315/347/1/012071 Dulce, V.-R., Anne, G., Manuel, K., Carlos, A.-A., Jacobo, R.-C., Sergio de Jesús, C.-E., & Eugenia, L.-C. (2021). Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation. Heliyon, 7(8), e07694. https://doi.org/10.1016/j.heliyon.2021.e07694 Flórez-Martínez, D. H., Contreras-Pedraza, C. A., Escobar-Parra, S., & Rodríguez-Cortina, J. (2023). Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia. Sugar Tech, 25(2), 373–385. https://doi.org/10.1007/s12355-022-01200-9 Fouet, O., Loor Solorzano, R. G., Rhoné, B., Subía, C., Calderón, D., Fernández, F., Sotomayor, I., Rivallan, R., Colonges, K., Vignes, H., Angamarca, F., Yaguana, B., Costet, P., Argout, X., & Lanaud, C. (2022a). Collection of native Theobroma cacao L. accessions from the Ecuadorian Amazon highlights a hotspot of cocoa diversity. PLANTS, PEOPLE, PLANET, 4(6), 605–617. https://doi.org/10.1002/ppp3.10282 Fouet, O., Loor Solorzano, R. G., Rhoné, B., Subía, C., Calderón, D., Fernández, F., Sotomayor, I., Rivallan, R., Colonges, K., Vignes, H., Angamarca, F., Yaguana, B., Costet, P., Argout, X., & Lanaud, C. (2022b). Collection of native Theobroma cacao L. accessions from the Ecuadorian Amazon highlights a hotspot of cocoa diversity. PLANTS, PEOPLE, PLANET, 4(6), 605–617. https://doi.org/10.1002/ppp3.10282 Frauendorfer, F., & Schieberle, P. (2008). Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting. Journal of Agricultural and Food Chemistry, 56(21), 10244–10251. https://doi.org/10.1021/jf802098f Giannakos, M., Papamitsiou, Z., Markopoulos, P., Read, J., & Hourcade, J. P. (2020). Mapping child–computer interaction research through co-word analysis. International Journal of Child-Computer Interaction, 23–24. https://doi.org/10.1016/j.ijcci.2020.100165 Guiraud, B. S. H. B., Tahi, M. G., Fouet, O., Trebissou, C. I., Pokou, D., Rivallan, R., Argout, X., Koffi, K. K., Koné, B., Zoro, B. I. A., & Lanaud, C. (2018). Assessment of genetic diversity and structure in cocoa trees (Theobroma cacao L.) in Côte d’Ivoire with reference to their susceptibility to Cocoa swollen shoot virus disease (CSSVD). Tree Genetics & Genomes, 14(4), 52. https://doi.org/10.1007/s11295-018-1264-y Jaramillo Flores, M. E. (2019). Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors. Nutrients, 11(4), 751. https://doi.org/10.3390/nu11040751 Knapp, A. W., & Hearne, J. F. (1939). The presence of leuco-anthocyanins in Criollo cacao. The Analyst, 64(760), 475. https://doi.org/10.1039/an9396400475 Lagneaux, E., Andreotti, F., & Neher, C. M. (2021). Cacao, copoazu and macambo: Exploring Theobroma diversity in smallholder agroforestry systems of the Peruvian Amazon. Agroforestry Systems, 95(7), 1359–1368. https://doi.org/10.1007/s10457-021-00610-0 Lanaud, C., Fouet, O., Legavre, T., Lopes, U., Sounigo, O., Eyango, M. C., Mermaz, B., Da Silva, M. R., Loor Solorzano, R. G., Argout, X., Gyapay, G., Ebaiarrey, H. E., Colonges, K., Sanier, C., Rivallan, R., Mastin, G., Cryer, N., Boccara, M., Verdeil, J.-L., … Clément, D. (2017). Deciphering the Theobroma cacao self-incompatibility system: from genomics to diagnostic markers for self-compatibility. Journal of Experimental Botany, 68(17), 4775–4790. https://doi.org/10.1093/jxb/erx293 Miller, K. B., Stuart, D. A., Smith, N. L., Lee, C. Y., McHale, N. L., Flanagan, J. A., Ou, B., & Hurst, W. J. (2006). Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States. Journal of Agricultural and Food Chemistry, 54(11), 4062–4068. https://doi.org/10.1021/jf060290o Motamayor, J. C., Mockaitis, K., Schmutz, J., Haiminen, N., III, D. L., Cornejo, O., Findley, S. D., Zheng, P., Utro, F., Royaert, S., Saski, C., Jenkins, J., Podicheti, R., Zhao, M., Scheffler, B. E., Stack, J. C., Feltus, F. A., Mustiga, G. M., Amores, F., … Kuhn, D. N. (2013). The genome sequence of the most widely cultivated cacao type and its use to identify candidate genes regulating pod color. Genome Biology, 14(6), r53. https://doi.org/10.1186/gb-2013-14-6-r53 Motamayor, J. C., Risterucci, A. M., Lopez, P. A., Ortiz, C. F., Moreno, A., & Lanaud, C. (2002a). Cacao domestication I: the origin of the cacao cultivated by the Mayas. Heredity, 89(5), 380–386. https://doi.org/10.1038/sj.hdy.6800156 Motamayor, J. C., Risterucci, A. M., Lopez, P. A., Ortiz, C. F., Moreno, A., & Lanaud, C. (2002b). Cacao domestication I: the origin of the cacao cultivated by the Mayas. Heredity, 89(5), 380–386. https://doi.org/10.1038/sj.hdy.6800156 Mournet, P., de Albuquerque, P. S. B., Alves, R. M., Silva-Werneck, J. O., Rivallan, R., Marcellino, L. H., & Clément, D. (2020). A reference high-density genetic map of Theobroma grandiflorum (Willd. ex Spreng) and QTL detection for resistance to witches’ broom disease (Moniliophthora perniciosa). Tree Genetics & Genomes, 16(6), 89. https://doi.org/10.1007/s11295-020-01479-3 Moussoyi Moundanga, S., Petit, J., Ndangui, C. B., Scher, J., & Nzikou, J.-M. (2024a). Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass. Discover Food, 4(1), 115. https://doi.org/10.1007/s44187-024-00188-3 Moussoyi Moundanga, S., Petit, J., Ndangui, C. B., Scher, J., & Nzikou, J.-M. (2024b). Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders. Powder Technology, 447, 120214. https://doi.org/10.1016/j.powtec.2024.120214 Risterucci, A. M., Grivet, L., N’Goran, J. A. K., Pieretti, I., Flament, M. H., & Lanaud, C. (2000). A high-density linkage map of Theobroma cacao L. Theoretical and Applied Genetics, 101(5–6), 948–955. https://doi.org/10.1007/s001220051566 Rusconi, M., Pinorini, M. T., & Conti, A. (2013). Proanthocyanidins of Cocoa: Bioavailability and Biological Activities. In Natural Products (pp. 2311–2332). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-22144-6_77 Scollo, E., Neville, D. C. A., Oruna-Concha, M. J., Trotin, M., & Cramer, R. (2020). UHPLC–MS/MS analysis of cocoa bean proteomes from four different genotypes. Food Chemistry, 303, 125244. https://doi.org/10.1016/j.foodchem.2019.125244 Stahl, L., Miller, K. B., Apgar, J., Sweigart, D. S., Stuart, D. A., McHale, N., Ou, B., Kondo, M., & Hurst, W. J. (2009). Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa Powder. Journal of Food Science, 74(6). https://doi.org/10.1111/j.1750-3841.2009.01226.x Wilde, J., Waugh, R., & Powell, W. (1992). Genetic fingerprinting of Theobroma clones using randomly amplified polymorphic DNA markers. Theoretical and Applied Genetics, 83–83(6–7), 871–877. https://doi.org/10.1007/BF00226710 Zapata-Alvarez, A., Bedoya-Vergara, C., Porras-Barrientos, L. D., Rojas-Mora, J. M., Rodríguez-Cabal, H. A., Gil-Garzon, M. A., Martinez-Alvarez, O. L., Ocampo-Arango, C. M., Ardila-Castañeda, M. P., & Monsalve-F, Z. I. (2024). Molecular, biochemical, and sensorial characterization of cocoa (Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles. Heliyon, 10(3), e24544. https://doi.org/10.1016/j.heliyon.2024.e24544 Atribución-NoComercial-CompartirIgual 4.0 Internacional http://creativecommons.org/licenses/by-nc-sa/4.0/ 48 páginas application/pdf application/pdf Sede Central Colombia Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA

Escaneo científico sobre cacaos criollos

Ejemplares similares