Differentiation of Organic Cocoa Beans and Conventional Ones by Using Handheld NIR Spectroscopy and Multivariate Classification Techniques

Table 1

Proximate compositions (g/100 g) and phytonutrient contents for organic and conventional cocoa samples ().

Samples	Crude fat (%)	Crude fibre (%)	Crude protein (%)	Total carbohydrate (%)	Total polyphenol content (mgGAE/g)	Total flavonoid content (mgQE/g)	Total antioxidant capacity (mgAEAC/g)
Organic	^b	^a	^a	^a	^a	^a	^b
Conventional	^a	^a	^a	^b	^b	^b	^a

NB: same letters show that there is no statistical difference () among samples. GAE: gallic acid equivalent; QE: quercetin equivalent; AEAC: ascorbic acid equivalent antioxidant content.