Cocoa beans shell from brazilian Amazon and Atlantic forest: Phenolic compounds, methylxanthines, and antioxidant capacity.

This study evaluated eleven cocoa bean shell (CBS) from the Amazon and Atlantic Forest to observe the influence of biome, variety, and cultivation on proximate composition, phenolic compounds, methylxanthines, and antioxidant capacity. Moisture, protein, lipids, ash, and fiber showed substantial variation among samples, with AM5 presenting the highest values for most components. Theobromine, caffeine, and catechin ranged from 14.26 to 21.18, 1.59-3.03, and 1.68-3.78 mg 100 g-1, respectively. Antioxidant capacity varied to 66.8-127.9 mg TE g-1 (ABTS), 34.5-66.9 mg TE g-1 (DPPH), and 25.2-752.3 mg TE g-1 (ORAC-FL). Principal Component Analysis and Hierarchical Cluster Analysis indicated that the biome may significantly influence the biochemical composition. Overall, CBS from the Atlantic Forest exhibited higher levels of phenolic compounds, methylxanthines, and antioxidant capacity than Amazon. These findings highlight the importance of regional factors in CBS composition and support their strategic valorization in food and health-related applications.