A rapid method for the assay of methylxanthines alkaloids: Theobromine, theophylline and caffeine, in cocoa products and drugs by paper spray tandem mass spectrometry

Bartella, Lucia; Donna, Leonardo Di; Napoli, Anna; Siciliano, Carlo; Sindona, Giovanni; Mazzotti, Fabio

doi:10.1016/j.foodchem.2018.11.072

Cited by 60 publications

(17 citation statements)

References 37 publications

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“…Theobromine has coronary vasodilator, diuretic, and smooth muscle relaxant properties [30]. In addition, small amounts of theobromine increase serotonin release in specific regions of the CNS (cerebellum and cerebral cortex) [17]. This effect can suggest that theobromine could be used in the development of products to control emotions and mood.…”

Section: Discussionmentioning

confidence: 99%

“…Their effects include protective actions on the respiratory and cardiac systems as well as on skeletal muscle, and stimulation of the central nervous system (CNS) [16]. In addition, in the brain, methylxanthines stimulate serotonin release, interact with the adenosine receptor and activate the dopamine receptor which participates in the regulation of various functions such as motor behavior, emotion, and affectivity [17]. Therefore, both types of metabolites, methylxanthines, and polyphenols, should be jointly considered in a cocoa waste management strategy for their exploitation, which could be extracted and used conveniently due to its biological properties.…”

Section: Introductionmentioning

confidence: 99%

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Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

et al. 2021

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Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

et al. 2021

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“…In cocoa seed, dominant purine alkaloids are theobromine (3,7-dimethylxanthine) and caffeine (1,3,7-trimethylxanthine) [ 53 ]. They are also secondary metabolites which are responsible for astringency and bitter taste of cocoa and derived products.…”

Section: Bean Compositionmentioning

confidence: 99%

“…In the raw cocoa seed, theobromine is predominant and represents nearly 2.7% and 0.7% in almond and shell dry weight respectively, while caffeine represents nearly 0.8 and 0.6% [ 26 ]. Theophylline (1,3-dimethylxanthine) is found as traces in cocoa [ 53 ]. These three compounds are located in the same storage cells as polyphenols, which are recognized by their single large vacuole [ 54 ].…”

Section: Bean Compositionmentioning

confidence: 99%

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Jean-Marie¹,

Béreau²,

Robinson³

2021

Foods

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Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.

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“…In this work, we developed a new approach based on the use of paper spray (PS) ionization coupled with tandem MS. PS is an ambient ion source, which allows to create ions directly in their native state, performing fast analysis of a wide variety of compounds present in complex mixtures, with a minimal sample pretreatment and without any chromatographic separation. Moreover, the experimental setup for the PS ionization is very simple and cheap; for these reasons, the technique has gained a great deal of attention in different research fields, ranging from food chemistry to medical applications 28–33 . In a PS‐MS experiment, few microliters (typically 15 μL) of sample solution are loaded onto a suitable paper triangle positioned in front of the mass spectrometer inlet.…”

Section: Introductionmentioning

confidence: 99%

Paper spray tandem mass spectrometry: A rapid approach for the assay of parabens in cosmetics and drugs

et al. 2020

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A fast methodology for the assay of parabens in drug and cosmetic preparations has been presented. The procedure developed is based on paper spray tandem mass spectrometry and isotope dilution approach. For each investigated paraben, the corresponding labeled standard has been used in order to improve the accuracy and reproducibility of the analyses. The MS experiments have been performed under MRM conditions, monitoring the transitions [M‐H]− → m/z 92 and [M‐H]− → m/z 98, respectively, for each analyte and the corresponding labeled internal standard. The quantitative assay has been performed using a calibration curve built from 2 to 15 mg/L. The method accuracy, in all case near 100%, was evaluated using fortified samples at two concentration levels, which are representative of the lower and the higher portion of calibration curve. The good values of LOQ, LOD, and reproducibility confirm the consistency of the developed approach.

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A rapid method for the assay of methylxanthines alkaloids: Theobromine, theophylline and caffeine, in cocoa products and drugs by paper spray tandem mass spectrometry

Cited by 60 publications

References 37 publications

Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Paper spray tandem mass spectrometry: A rapid approach for the assay of parabens in cosmetics and drugs

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