Identification of Procyanidins in Cocoa (<i>Theobroma </i><i>cacao</i>) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

Hammerstone, John F.; Lazarus, Sheryl A.; Mitchell, Alyson E.; Rucker, Robert B.; Schmitz, Harold H.

doi:10.1021/jf980760h

Cited by 429 publications

(316 citation statements)

References 26 publications

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“…Identification of the phenolic compounds was based on comparing their mass spectral data with data from literature (Lazarus, Adamson, Hammerstone & Schmitz, 1999;Hammerstone, Lazarus, Mitchell, Rucker & Schmitz, 1999;Xu, Liu, Li, Tu & Chen, 2011) and the polyphenol database Phenol Explorer (Rothwell et al, 2013). Quantification of the compounds could not be carried out due to lack of higher oligomeric and polymeric standards.…”

Section: Normal Phase Hplc and Lc/ms Of Polyphenols From Naoh Treatedmentioning

confidence: 99%

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

2015

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.Running title: Tannin inactivation in milled sorghum grain with dilute NaOH 1 Highlights  Steeping milled Type III tannin sorghum in NaOH solution reduces tannin content  NaOH treatment substantially reduces α-amylase inhibition by the tannins  Tannin polymerization was found to be the mechanism of inactivation  NaOH treatment could enable use of Type III tannin sorghum in bioethanol production 2 ABSTRACTSteeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping. NaOH treatment also reduced starch liquefaction time and increased free amino nitrogen. Type II tannin sorghum did not inhibit α-amylase and consequently the NaOH treatment had no effect. HPLC and LC-MS of the tannin extracts indicated a general trend of increasing proanthocyanin/procyanidin size with increasing NaOH concentration and steeping time, coupled with a reduction in total area of peaks resolved. These show that the NaOH treatment forms highly polymerised tannin compounds, too large to assay and to interact with the α-amylase. NaOH pre-treatment of Type III sorghums could enable their utilization in bioethanol production.

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Section: Normal Phase Hplc and Lc/ms Of Polyphenols From Naoh Treatedmentioning

confidence: 99%

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

2015

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“…Furthermore, cocoa beans (Theobroma cacao) and even cocoa products such as cocoa powder are a rich source of polyphenols, contributing about 10 % of the dry weight of the whole bean, and their products are considered one of the major contributors of antioxidants to the American diet along with fruits and vegetables (Rusconi and Conti 2010). Cocoa polyphenols either phenolics acids or flavonoids comprise mainly catechins, flavonol glycoside, anthocyanins and procynanidins (Hammerstone et al 1999;Sanbongi et al 1998). Importantly, the high polyphenols content of cocoa coupled with its biological activity render it of particular interest from the nutritional and pharmacological viewpoints (Visioli et al 2009).…”

Section: Introductionmentioning

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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“…Although monomers and small oligomers may be separated from polymeric procyanidins by RP-HPLC, the latter ones appear as a broad unresolved peak towards the end of the chromatogram. Therefore, methods based on NP-HPLC have been developed to separate oligomeric and polymeric procyanidins on a molecular mass basis (Adamson et al 1999;Hammerstone et al 1999;Natsume et al 2000;Wollgast et al 2001;Counet et al 2004;Gu et al 2006).…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Redovniković¹,

Delonga²,

Mazor³

et al. 2009

Czech J. Food Sci.

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Radojčić Redovniković I., Delonga K., Mazor S . , Dragović-Uzelac V., Carić M., Vorkapić-Furač J. (2009): Polyphenolic content and composition and antioxidative activity of different cocoa liquors. Czech J. Food Sci., 27: 330-337.Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it interesting to study the polyphenolic content and composition of cocoa liquors for their potential use in industrial production. Six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profiles were determined using RP-HPLC method. According to our results, all samples of cocoa liquors have similar polyphenolic profiles, however, quantitatively varied. In the samples, about 13 compounds were identified by comparison of their retention times and UV spectra, and the quantified peaks were (+)-catechin, (-)-epicatechin, (-)-gallocatechin, (-)-epigallocatechin, caffeic acid derivative, caffeine, and theobromine. Also, several peaks were identified as oligomeric procyanidins. The free-radical scavenging activity was determined by the DPPH • (1,1'-dipheny-2-picrylhydrazyl) and Oxygen Radical Antioxidant Capacity (ORAC) assays. The order of antioxidant activity of the cocoa liquors studied was the same with both methods (Madagascar > Mexico > Ecuador > Venezuela > Sao Tome > Ghana samples). In addition, correlation between the antioxidant capacity and polyphenolic content was also determined, a high correlation coefficient having been obtained by both methods (R 2 = 0.9868 for DPPH, and 0.9375 for ORAC).

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Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

Cited by 429 publications

References 26 publications

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

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

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

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