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

207 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)

Access to Document

10.1021/jf970575o

Cite this

@article{70e80c0c5c4242ce8032d8144fd5d519,

title = "Antioxidative Polyphenols Isolated from Theobroma cacao",

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",

month = feb,

doi = "10.1021/jf970575o",

language = "English",

volume = "46",

pages = "454--457",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "2",

}

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

U2 - 10.1021/jf970575o

DO - 10.1021/jf970575o

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 -

Antioxidative Polyphenols Isolated from Theobroma cacao

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this