New plant-based oxidative stress oxylipins during cocoa bean (Theobroma cacao L.) post-harvest processing in different Colombian clones

Plant oxylipins (PO), including phytoprostanes (PhytoPs) and phytofurans (PhytoFs), are bioactive markers of lipid oxidation derived from α-linolenic acid and are recognized as early indicators of food oxidation. This study evaluated PO formation during post-harvest processing of four Colombian cocoa bean clones (FSV41, FEC 2, FEAR 5, and FMA7) under two conditions: controlled fermentation with starter cultures and drying (T1), and natural fermentation and drying (T2), followed by storage. PhytoPs ranged from 1.237 to 236.072 ng g -1 and PhytoFs from 0.027 to 487.35 ng g -1 . Ent -16-F 1t -PhytoP and Ent -9-(RS)-12-epi-ST-Δ 10 -13-PhytoF were the most representative compounds. Lower PO levels under T1 were observed in FEAR 5, FEC 2, and FMA7 clones. Fermentation was identified as a key stage in PO generation, strongly influenced by genotype, time, and post-harvest conditions. This work provides a comprehensive assessment of PO evolution during post-harvest and storage, improving understanding of fatty acid oxidation in cocoa and supporting food quality improvement. • PhytoPs and PhytoFs in cocoa depend on post-harvest conditions and genotype. • Controlled fermentation yielded the lowest PO levels in cocoa clones. • FSV41 under spontaneous fermentation (T2) showed the highest oxidation levels. • PO formation peaked at 96h of fermentation, indicating critical oxidative changes.