Use of cocoa polyphenols (Theobroma cacao) as natural Amazonian antioxidant in the elaboration of sausage fresh

Ecuador is considered one of the richest countries regarding biodiversity and its Amazon region guests several species of flora and fauna. Cacao (Theobroma Cacao) is a tropical fruit with high commercial and biological importancedue to the presence of polyphenols with antioxidant activity.

Phenolic compounds are indispensable for plant physiological functions and participate as defenses in situations of stress and various stimuli. In recent years it has been shown that a diet rich in plant polyphenols can improve health and decrease the incidence of cardiovascular diseases; The world today is talking about functional foods and it is here born the importance of creating Amazonian products combined with natural antioxidants to create enriched foods.Have been developed different “chorizo” formulas, the most consumed thick meat product in the population, by adding respectively the 2%, 4% and 6% (p/p) percentages of polyphenols extract from cocoa fruits. Polyphenols contents, organoleptic and bromatological properties have been evaluated.