Estudio del perfil de ácidos grasos en sistemas biotecnológicos de Theobroma cacao L. sometidos a diferentes inductores de estrés

Abstract

The study of fatty acid profiles in biotech systems of Theobroma cacao L. is crucial to understand how stress inducers can enhance the production of valuable metabolites. Cacao, particularly the fine aroma variety is economically significant for Ecuador, but its cultivation faces challenges such as climate change and disease. Biotechnological approaches offer a controlled environment to explore sustainable alternatives to improve lipid biosynthesis, essential for the quality of cocoa-derived products such as chocolate and cosmetics. The research employed in vitro systems to evaluate the effects of stress inducers (methyl jasmonate, salicylic acid, glycerol and elevated temperature) on cocoa callus cultures. Three culture media (MS, B5 and WPM) were tested to optimize biomass production; the combination of WPM with specific hormones obtained the best results. Fatty acids were extracted and quantified by FTIR spectroscopy, focusing on major components such as oleic, stearic and palmitic acids. Results showed that methyl jasmonate and salicylic acid significantly increased biomass and fatty acid production, while elevated temperature induced oxidative stress but also altered lipid profiles. These findings suggest that stress inducers can modulate fatty acid synthesis in cocoa callus cultures, offering possible strategies to enhance metabolite production under controlled conditions. This study lays the foundation for future research aimed at optimizing biotechnological systems for sustainable cocoa production.