Antioxidative Polyphenols Isolated from Theobroma cacao

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

Research output: Contribution to journalArticle

190 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 languageEnglish
Pages (from-to)454-457
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume46
Issue number2
Publication statusPublished - 1998 Feb
Externally publishedYes

Fingerprint

Theobroma cacao
Quercetin
Glucosides
chocolate
Polyphenols
quercetin
glucosides
polyphenols
Polyphenolic compounds
antioxidant activity
chocolate liquor
Column chromatography
Thiobarbituric Acid Reactive Substances
Catechin
Peroxides
microsomes
High performance liquid chromatography
epicatechin
Linoleic Acid
peroxide value

Keywords

  • Antioxidant
  • Cacao liquor
  • Catechin
  • Clovamide
  • Polyphenols

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S., & Osawa, T. (1998). Antioxidative Polyphenols Isolated from Theobroma cacao. Journal of Agricultural and Food Chemistry, 46(2), 454-457.

Antioxidative Polyphenols Isolated from Theobroma cacao. / Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko.

In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 2, 02.1998, p. 454-457.

Research output: Contribution to journalArticle

Sanbongi, C, Osakabe, N, Natsume, M, Takizawa, T, Gomi, S & Osawa, T 1998, 'Antioxidative Polyphenols Isolated from Theobroma cacao', Journal of Agricultural and Food Chemistry, vol. 46, no. 2, pp. 454-457.
Sanbongi C, Osakabe N, Natsume M, Takizawa T, Gomi S, Osawa T. Antioxidative Polyphenols Isolated from Theobroma cacao. Journal of Agricultural and Food Chemistry. 1998 Feb;46(2):454-457.
Sanbongi, Chiaki ; Osakabe, Naomi ; Natsume, Midori ; Takizawa, Toshio ; Gomi, Shuichi ; Osawa, Toshihiko. / Antioxidative Polyphenols Isolated from Theobroma cacao. In: Journal of Agricultural and Food Chemistry. 1998 ; Vol. 46, No. 2. pp. 454-457.
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