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
N1 - Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2000/6
Y1 - 2000/6
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
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U2 - 10.1271/bbb.64.2581
DO - 10.1271/bbb.64.2581
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 -