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 |
| Publication status | Published - 1998 Feb |
| Externally published | Yes |
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Keywords
- Antioxidant
- Cacao liquor
- Catechin
- Clovamide
- Polyphenols
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
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 journal › Article
}
TY - JOUR
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.
KW - Antioxidant
KW - Cacao liquor
KW - Catechin
KW - Clovamide
KW - Polyphenols
UR - http://www.scopus.com/inward/record.url?scp=0342325664&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0342325664&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0342325664
VL - 46
SP - 454
EP - 457
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 2
ER -