Antioxidative Polyphenols Isolated from Theobroma cacao

Chiaki Sanbongi; Naomi Osakabe; Midori Natsume; Toshio Takizawa; Shuichi Gomi; Toshihiko Osawa

doi:10.1021/jf970575o

Antioxidative Polyphenols Isolated from Theobroma cacao

Chiaki Sanbongi, Naomi Osakabe, Midori Natsume, Toshio Takizawa, Shuichi Gomi, Toshihiko Osawa

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

201 Citations (Scopus)

Abstract

The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by ¹H and ¹³C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

Original language	English
Pages (from-to)	454-457
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	46
Issue number	2
DOIs	https://doi.org/10.1021/jf970575o
Publication status	Published - 1998 Feb
Externally published	Yes

Keywords

Antioxidant
Cacao liquor
Catechin
Clovamide
Polyphenols

ASJC Scopus subject areas

Chemistry(all)
Agricultural and Biological Sciences(all)

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abstract = "The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by 1H and 13C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.",

keywords = "Antioxidant, Cacao liquor, Catechin, Clovamide, Polyphenols",

author = "Chiaki Sanbongi and Naomi Osakabe and Midori Natsume and Toshio Takizawa and Shuichi Gomi and Toshihiko Osawa",

year = "1998",

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T1 - Antioxidative Polyphenols Isolated from Theobroma cacao

AU - Sanbongi, Chiaki

AU - Osakabe, Naomi

AU - Natsume, Midori

AU - Takizawa, Toshio

AU - Gomi, Shuichi

AU - Osawa, Toshihiko

PY - 1998/2

Y1 - 1998/2

N2 - The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by 1H and 13C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

AB - The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by 1H and 13C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

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KW - Cacao liquor

KW - Catechin

KW - Clovamide

KW - Polyphenols

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Antioxidative Polyphenols Isolated from Theobroma cacao

Abstract

Keywords

ASJC Scopus subject areas

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