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

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

Research output: Contribution to journalArticle

171 Citations (Scopus)

Abstract

The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers ∼ oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

Original languageEnglish
Pages (from-to)2581-2587
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume64
Issue number12
Publication statusPublished - 2000 Dec
Externally publishedYes

Fingerprint

chocolate liquor
Cocoa
cocoa (beverage)
Catechin
Polyphenols
reversed-phase high performance liquid chromatography
flavanols
polyphenols
epicatechin
proanthocyanidins
Oligomers
high performance liquid chromatography
Monomers
cocoa products
cocoa powder
chocolate
Proanthocyanidins
Antioxidants
catechin
ingredients

Keywords

  • Chocolate
  • Cocoa
  • HPLC analysis
  • Polyphenol
  • Proanthocyanidin

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Bioengineering

Cite this

Natsume, M., Osakabe, N., Yamagishi, M., Takizawa, T., Nakamura, T., Miyatake, H., ... Yoshida, T. (2000). Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC. Bioscience, Biotechnology and Biochemistry, 64(12), 2581-2587.

Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC. / Natsume, Midori; Osakabe, Naomi; Yamagishi, Megumi; Takizawa, Toshio; Nakamura, Tetsuo; Miyatake, Haruka; Hatano, Tsutomu; Yoshida, Takashi.

In: Bioscience, Biotechnology and Biochemistry, Vol. 64, No. 12, 12.2000, p. 2581-2587.

Research output: Contribution to journalArticle

Natsume, M, Osakabe, N, Yamagishi, M, Takizawa, T, Nakamura, T, Miyatake, H, Hatano, T & Yoshida, T 2000, 'Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC', Bioscience, Biotechnology and Biochemistry, vol. 64, no. 12, pp. 2581-2587.
Natsume, Midori ; Osakabe, Naomi ; Yamagishi, Megumi ; Takizawa, Toshio ; Nakamura, Tetsuo ; Miyatake, Haruka ; Hatano, Tsutomu ; Yoshida, Takashi. / Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC. In: Bioscience, Biotechnology and Biochemistry. 2000 ; Vol. 64, No. 12. pp. 2581-2587.
@article{30ddcb3414c140bd8f918231d797646f,
title = "Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC",
abstract = "The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers ∼ oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.",
keywords = "Chocolate, Cocoa, HPLC analysis, Polyphenol, Proanthocyanidin",
author = "Midori Natsume and Naomi Osakabe and Megumi Yamagishi and Toshio Takizawa and Tetsuo Nakamura and Haruka Miyatake and Tsutomu Hatano and Takashi Yoshida",
year = "2000",
month = "12",
language = "English",
volume = "64",
pages = "2581--2587",
journal = "Bioscience, Biotechnology and Biochemistry",
issn = "0916-8451",
publisher = "Japan Society for Bioscience Biotechnology and Agrochemistry",
number = "12",

}

TY - JOUR

T1 - Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC

AU - Natsume, Midori

AU - Osakabe, Naomi

AU - Yamagishi, Megumi

AU - Takizawa, Toshio

AU - Nakamura, Tetsuo

AU - Miyatake, Haruka

AU - Hatano, Tsutomu

AU - Yoshida, Takashi

PY - 2000/12

Y1 - 2000/12

N2 - The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers ∼ oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

AB - The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers ∼ oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

KW - Chocolate

KW - Cocoa

KW - HPLC analysis

KW - Polyphenol

KW - Proanthocyanidin

UR - http://www.scopus.com/inward/record.url?scp=0034564153&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0034564153&partnerID=8YFLogxK

M3 - Article

C2 - 11210120

AN - SCOPUS:0034564153

VL - 64

SP - 2581

EP - 2587

JO - Bioscience, Biotechnology and Biochemistry

JF - Bioscience, Biotechnology and Biochemistry

SN - 0916-8451

IS - 12

ER -