Scientia Agropecuaria 10(4): 521 – 530 (2019) SCIENTIA AGROPECUARIA Facultad de Ciencias Scientia Agropecuaria Agropecuarias Universidad Nacional de Website: http://revistas.unitru.edu.pe/index.php/scientiaagrop Trujillo Macro and microelements, lead,...
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Scientia Agropecuaria 10(4): 521 – 530 (2019) SCIENTIA AGROPECUARIA Facultad de Ciencias Scientia Agropecuaria Agropecuarias Universidad Nacional de Website: http://revistas.unitru.edu.pe/index.php/scientiaagrop Trujillo Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste María E. Tolentino1,; Pedro Camasca2; Pedro P. Peláez1, * 1 Universidad Nacional Agraria de la Selva. Facultad de Ingeniería en Industrias Alimentarias. Av. Universitaria Km. 1,5, Leoncio Prado, Tingo María, Huánuco, Perú. 2 Cooperativa Agraria Cafetalera Divisoria Ltda., Caserío Mapresa km. 4.40 C.F.B. Santa Martha, Leoncio Prado, Huánuco, Perú. Received March 31, 2019. Accepted September 8, 2019. Abstract The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB
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