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

doi:10.1271/bbb.64.2581

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 journal › Article › peer-review

181 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 language	English
Pages (from-to)	2581-2587
Number of pages	7
Journal	Bioscience, Biotechnology and Biochemistry
Volume	64
Issue number	12
DOIs	https://doi.org/10.1271/bbb.64.2581
Publication status	Published - 2000 Jun
Externally published	Yes

Keywords

Chocolate
Cocoa
HPLC analysis
Polyphenol
Proanthocyanidin

ASJC Scopus subject areas

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

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10.1271/bbb.64.2581

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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, 06.2000, p. 2581-2587.

Research output: Contribution to journal › Article › peer-review

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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.",

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AU - Natsume, Midori

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AU - Takizawa, Toshio

AU - Nakamura, Tetsuo

AU - Miyatake, Haruka

AU - Hatano, Tsutomu

AU - Yoshida, Takashi

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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.

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Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase hplc

Abstract

Keywords

ASJC Scopus subject areas

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