Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents

Abstract

A B S T R A C TCocoa has been widely discussed as a bioactive food rich in sensory stimulation and health benefits. However, no information has been provided concerning phytoprostanes (PhytoPs) and phytofurans (PhytoFs) in cocoa. These compounds are of interest because they play a role in the regulation of immune function. The present study included 31 cocoa clones. The PhytoPs and PhytoFs were quantified by UHPLC-QqQ-MS/MS. The total PhytoPs and PhytoFs contents ranged from 221.46 to 1589.83 ng g −1 and from 1.18 to 13.13 ng g −1 , respectively. The profiles of the PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clones analysed. The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may represent an additional benefit of the consumption of foods derived from cocoa.

Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

“…The retrieved concentrations of PhytoPs in CP, CH and CPH suggest that they are valuable sources of these compounds. Our results are consistent with those found in cocoa beans (221.46-1589.83 ng g −1 ), 22 brown macroalgae (Ectocarpus siliculosus) (310 ng g −1 ), 39 and leaves, flowers and roots of different plants (43-1380 ng g −1 ), 16 and they are similar to or higher than those found in almonds (40.25-238.09 ng g −1 ), 33 musts (21.4-447.1 ng g −1 ), 34 rice bran (22.20-118.00 ng g −1 ) and white and brown rice flours (2.55-32.89 ng g −1 ), 33 Passiflora edulis Sims shell (1.3-67.6 ng g −1 ), 35 and raw green table olive fruits (5.81-9.99 ng g −1 ). 36 Dry leaves of melon plants subjected or not subjected to thermal stress (2620-3210 and 4620-6280 ng g −1 , respectively), 24 fertigated French beans (Phaseolus vulgaris) (22 641 ng g −1 ), pea (132 755 ng g −1 ), and "mangetout" (Pisum sativum spp.…”

“…The total PhytoP content in CP was 654.6 ng per g dw, 9-epi-9-F 1t -PhytoP (171.4 ng per g dw) and 9-F 1t -PhytoP (145.6 ng per g dw) being the major-quantified PhytoPs (Table 4, ESI †). These two compounds have already been reported in cocoa beans 22 and as olive oil biomarkers of water stress in olive trees, as their content in extra virgin olive oil correlated with water deficiency in olive tree plantations. 27 Similarly, an important variation of 9-F 1t -PhytoP was identified in melon leaves when the plant was exposed to thermal stress.…”

“…22 and 23). Recently, León-Perez et al 22 reported the presence of PhytoPs and PhytoFs in dry fermented cocoa beans, but as far as we know, no reports exist on the content of these molecules either in coffee or in cocoa by-and co-products. Hence, the interest of this work that aims at the identification and quantification of PhytoPs and PhytoFs from environmental problems, creating bad odors, and causing mold diseases and landscape deterioration.…”

“…In comparison, in cocoa beans, the most abundant PhytoP is 9-F 1t -PhytoP (114.52-1134.08 ng g −1 ). 22 These com- sea level, with an average annual temperature and rainfall of 19.1 °C and 1825 mm, respectively, 28 corresponding to good Arabica growing conditions. Indeed, according to Chapagain and Hoekstra, the water requirement of a coffee plant is about 1277 mm per year.…”

The Value of Legume Foods as a Dietary Source of Phytoprostanes and Phytofurans Is Dependent on Species, Variety, and Growing Conditions

“…Diverse factors could have been responsible for these results, namely the distinct genetic information carried by the separate legume species/varieties that might entail distinct concentrations of ALA, as well as additional PUFAs . However, in respect to the relevance of the PUFAs’ profile for the final content of PhytoPs and PhytoFs, a weak or even a lack of significant correlation between the ALA concentration and the level of these plant oxylipins has been recently reported, which could be due to the involvement of ALA in additional reactions aside from the peroxidation for PhytoPs and PhytoFs (such as enzymatic pathways to jasmonic acid synthesis) . On the other hand, the different sensitivity of these species/varieties with regards to the generation of ROS in cells and tissues as a consequence of growing under an abiotic stress, should be also considered.…”