Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system

Brunetto, Marı́a del Rosario; Gutiérrez, Lubin; Delgado, Yelitza; Gallignani, Máximo; Zambrano, Ángara; Gómez, Álvaro; Ramos, Gladys; Romero, Carlos Dı́az

doi:10.1016/j.foodchem.2005.10.007

Cited by 147 publications

(65 citation statements)

References 21 publications

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“…It is important to note a decreasing after day 6 of processing, which is due to Theobromine and Caffeine diffusion content with the cellular liquids, which are released by exudation during the fermentation period (Brunetto et al, 2007). Theobromine, Caffeine and its complexes are the major components of bitter taste of cocoa, which tend to diffuse out of the bean during fermentation.…”

Section: Methylxanthines Contentmentioning

confidence: 99%

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Alvarez

García

et al. 2017

Acta Agron.

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Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.Key words: Bromatological analysis, phenols, fermentation, free radicals. ResumenEl árbol de Copoazú (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) es una planta de la familia Malvaceae con cualidades nutritivas de interés en la industria de alimentos y cosmética. Para su procesamiento se requiere realizar entre otros procesos el de fermentación que afecta su composicion quimica. Por lo anterior, se determinó el efecto del tiempo de fermentación sobre el contenido fenólico y la actividad antioxidante de los granos de Copoazú (Theobroma grandiflorum). Durante este proceso, se evaluaron cada dos días las propiedades químicas del grano y el contenido fenólico; cuantificando también los metabolitos secundarios Catequína, Epicatequina, Teobromina y Cafeína por cromatografía líquida de alta eficiencia (HPLC). La actividad antioxidante se analizó empleando los métodos de ABTS, DPPH, FRAP. Los análisis del contenido fenólico y la actividad antioxidante, evidenciaron una disminución a partir del día 6 de fermentación. Por ello, no se recomienda continuar con la fermentación después de dicho periodo, debido a la influencia negativa que presenta el proceso sobre el contenido de sustancias bioactivas (Catequinas), y a la reducción de la capacidad de inhibir radicales libres, exhibida por parte del grano de Copoazú.

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Section: Methylxanthines Contentmentioning

confidence: 99%

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Alvarez

García

et al. 2017

Acta Agron.

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“…The mobile phase was methanol. It was used in isocratic mode working at a flow of 1.0 ml/min (Brunetto et al, 2007).…”

Section: Caffeine Determination By Hplc-dadmentioning

confidence: 99%

Antioxidant and cytotoxic activity of black and green tea from Vaccinium meridionale Swartz leaves

Zapata-Vahos¹,

Villacorta²,

Maldonado³

et al. 2015

J. Med. Plants Res.

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Tea is a beverage made from leaves with high contents of polyphenolic substances that vary based on the process they are subjected to. In this study, the apical and young leaves from Vaccinium meridionale (named mortiño) were processed to obtain two kinds of tea: green and black tea. This was done in order to compare their antioxidant activity, content of secondary metabolites at different temperatures of extraction and their antiproliferative effect against SW480 colon cancer cells. Results showed that at 40°C, the green tea infusion presented higher antioxidant activity than the black tea infusion, based on their evaluation using Trolox equivalent antioxidant capacity (TEAC)-diphenylpicrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) techniques. The green tea also had maximum contents of epicatechin, caffeine, ferulic, chlorogenic and ascorbic acid than the black tea. The total contents of phenols, including hydroxycinnamic acids (caffeic and p-coumaric acid) presented similar results, in both types of tea at the same temperature, as well as the total contents of flavonoids and catechin. When temperatures increased, the extraction of bioactive compounds was more efficient in the black tea infusion than the green tea. This situation led to the increased growth rate per the temperature of the total content of phenols, among which chlorogenic, caffeic and p-coumaric acid were prominent, as well as the corresponding non-polyphenolic substances such as ascorbic acid. The latter may be responsible for the increased antioxidant activity as the temperature increased in the extraction. This antioxidant activity was observed in the black tea from mortiño leaves, using TEAC-DPPH, fluorescence recovery after photobleaching (FRAP) and ORAC assays. Both types of teas had a dose-dependent antiproliferative effect against SW480 colon adenocarcinoma cells. The IC 50 of the green and black tea was 26.3 and 36 µg/ml, respectively. These findings suggest that a tea prepared from mortiño leaves may be a promising source of antioxidant and bioactive compounds against colon cancer cells.

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“…Elution is based on the analytes ability to interact with the column which is determined by polarity. Various modes of HPLC are available, however reverse-phase HPLC is most commonly used with flavonoid compounds 110,111 . Reverse-phase HPLC uses a hydrophobic stationary phase or column, and a hydrophilic mobile phase.…”

mentioning

confidence: 99%

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

Dorenkott

Griffin

Goodrich

et al. 2014

J. Agric. Food Chem.

127

101

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Cocoa is a major source of these flavanols. However, research on the potential anti-obesity and anti-diabetic health benefits of cocoa flavanols is lacking in the literature. Furthermore, the effect that the size of these flavanols has on the extent of its beneficial properties is also unclear. The objective of this study was to evaluate the dietary effects of cocoa flavanols on the onset of obesity, insulin resistance and impaired glucose tolerance and to determine the impact that the size of these compounds has on the magnitude of this effect. Cocoa extract was fractionated into a monomer-, an oligomer-, and a polymer-rich fraction. Six groups (n=9) of C57BL/6J mice were fed either a control low-fat diet, a control high-fat diet, or a high-fat diet supplemented with 25 mg/kg*BW of cocoa extract or one of the three cocoa fractions. After 12 weeks on these diets, the oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass accumulation, elevated fasting blood glucose and impaired glucose tolerance in diet-induced obese mice. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance.iii Acknowledgements

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Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system

Cited by 147 publications

References 21 publications

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Antioxidant and cytotoxic activity of black and green tea from Vaccinium meridionale Swartz leaves

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

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