Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC

Natsume, Mitsutaka; Osakabe, Naomi; Yamagishi, Megumi; Takizawa, Toshio; Nakamura, Tetsuo; Miyatake, Haruka; Hatano, Tsutomu; Yoshida, Takashi

doi:10.1271/bbb.64.2581

Cited by 201 publications

(142 citation statements)

References 14 publications

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“…Since proanthocyanidins are contained in large amounts in various foods such as grapes, apples, hops, and cacao, [28][29][30][31][32] this finding suggests that many plant resources can be utilized in developing anti-MRSA drugs. However, structural variation in proanthocyanidins in hydroxylation patterns, the location of the interflavanyl linkages, stereochemistry, and the degree of polymerization, depending on the source plants, suggests that further analysis of the structural relationships to the effects of the proanthocyanidins against MRSA is needed.…”

Section: Discussionmentioning

confidence: 99%

Polyphenolic Constituent Structures ofZanthoxylum piperitumFruit and the Antibacterial Effects of Its Polymeric Procyanidin on Methicillin-ResistantStaphylococcus aureus

Kusuda

Inada

Ogawa

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionmentioning

confidence: 99%

Polyphenolic Constituent Structures ofZanthoxylum piperitumFruit and the Antibacterial Effects of Its Polymeric Procyanidin on Methicillin-ResistantStaphylococcus aureus

Kusuda

Inada

Ogawa

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Thus the procyanidin composition and chromatogram are simpler than those of other dietary procyanidins, such as those from grape, 15) apple, 27) and cocoa. 28) The contents of the procyanidin monomer (epicatechin) and dimers (procyanidin B2 and B5) in HE were 0.78% (w/w) and 0.86% (w/w) respectively, and the procyanidin trimers (C1, II, and III) made up 0.40% (w/w), approximately half of that of the content of monomer or dimers. The contents of procyanidin tetramers and pentamers were lower, at 0.20% (w/w) and 0.08% (w/w) respectively.…”

Section: Contents Of Organic Acid and Polyphenolsmentioning

confidence: 94%

Polyphenolic Content and Physiological Activities of Chinese Hawthorn Extracts

Cui

Nakamura

Tian

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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Hawthorn polyphenol (HP) was prepared by ethyl acetate treatment of the ethanol extract (HE) of Chinese hawthorn fruit. The concentrations of 15 polyphenols in the HP, HE, extraction residue (HJ), and a hawthorn leaf extract (HF) were determined by HPLC. For HP, the total content of the 15 polyphenols was 21.4%, comprised of 19.7% of procyanidins, 1.21% of chlorogenic acid, and 0.48% of flavonoids, compared to 2.55% for the HE. The yields of procyanidin monomer, dimer, trimer, tetramer, and pentamer were 50.5%, 30.3%, 23.0%, 14.6%, and 12.5% respectively, and the mean degree of polymerization was reduced to 1.39 (HP) from 1.65 (HE). Seven different physiological actions of the four extracts were investigated. The HP showed strong O 2 À and OH scavenging capacities (IC 50 values of 6.3 g/ml and 1.1 g/ml respectively), as well as selective prolyl endopeptidase inhibition (IC 50 of 60 g/ml). The active constituents appeared to be procyanidins.Key words: Crataegus pinnatifida; HPLC; procyanidin; antioxidant; free radicalsIn Europe, standardized extracts of the leaves and flowers of Crataegus oxyacantha and Crataegus monogyna are used in the therapy for moderate (NYHA II) congestive heart failure. 1,2) These extracts exert several pharmacological and clinical effects, such as antiischemia/reperfusion-injury, anti-arrhythmic, hypolipidemic, and hypotensive effects. 1,2) Flavonoids and procyanidins are considered to be the two main active constituents. 2) Species of Chinese hawthorn, particularly Crataegus pinnatifida and Crataegus pinnatifida Bge. var. major NE Br., have also been used as herbal medicines. 2,3) Studies indicate that Chinese hawthorn extracts have beneficial effects, such as antioxidant, 4,5) anti-inflammatory, 6) and hypolipidemic effects, 7) as well as protective effects on the brain and vascular endothelium 8,9) and endothelium-dependent relaxation. 10) Recently, we analyzed 37 major cultivars of Chinese hawthorn using high performance liquid chromatography (HPLC), and found that procyanidins, which were present in high concentrations, were the main phenolic active constituents in these fruits. 11) In general, the hawthorn found in China is an edible fruit that is popular for its special acidic taste. It is bigger than its European counterpart. Since the content of organic acid in Chinese hawthorn fruits can be up to 5% (fresh weight), they are used to produce various foods, such as jams, jellies, juices, tinned foods, wines, and various sweet foods. However, the high sugar content of these fruits counteracts the benefits of polyphenols for consumers of advanced age or for those who suffer from hypertension, cardiovascular disease, or diabetes. Hence, it is desirable to separate the polyphenol and sugar components. Previously, hawthorn extract (HE) for medical applications were ethanol-extracted from the dried fruit of the Chinese hawthorn. 12) These crude extracts contain many undesirable substances, such as carbohydrates, organic acids, and moisture, which not only reduce the concentration of acti...

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“…Composition and level of phenolic compounds in the extracts were determined using high-performance liquid chromatography (HPLC) (Agilent 1100, Palo Alto, USA) based on (Natsume et al 2000). The HPLC system is composed of quaternary pump, auto injector, degasser, and diode-array detection (DAD).…”

Section: High-performance Liquid Chromatography/electron Spray Ionizamentioning

confidence: 99%

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

et al. 2013

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The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/ g catechin-equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967≤r≤1.00). CP extract had significantly (P <0.05) potential antioxidant activities with various concentrations. These results suggest that Polyphenols-rich cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases.

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Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC

Cited by 201 publications

References 14 publications

Polyphenolic Constituent Structures ofZanthoxylum piperitumFruit and the Antibacterial Effects of Its Polymeric Procyanidin on Methicillin-ResistantStaphylococcus aureus

Polyphenolic Constituent Structures ofZanthoxylum piperitumFruit and the Antibacterial Effects of Its Polymeric Procyanidin on Methicillin-ResistantStaphylococcus aureus

Polyphenolic Content and Physiological Activities of Chinese Hawthorn Extracts

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

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