The antioxidative substances in cacao liquor

Naomi Osakabe, Megumi Yamagishi, Chiaki Sanbongi, Midori Natsume, Toshio Takizawa, Toshihiko Osawa

Research output: Contribution to journalArticle

73 Citations (Scopus)

Abstract

The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by column chromatography and high-performance liquid chromatography. Three major compounds were purified and two of them were identified by 1H, 13C NMR and mass spectra as (-)-epicatechin (EC) and (+)-catechin (CA). Their antioxidative activity was measured by monitoring the peroxide value of linoleic acid and the thiobarbituric acid-reactive substance values of erythrocyte ghost membranes and microsomes. EC and CA had strong antioxidative effects in all three methods, but one unidentified peak was found to be less effective. Additionally, we analyzed the polyphenol concentration of cacao liquor extractions produced in several countries. The total polyphenol concentration was 7.0 to 13.0%, catechin concentration was 0.31 to 0.49%, and epicatechin concentration was 0.35 to 1.68% in the extractions. It is believed that chocolate is stable against oxidative deterioration on account of the presence of these polyphenolic compounds, and it is also expected to have a protective role against lipid peroxidation in living systems.

Original languageEnglish
Pages (from-to)313-321
Number of pages9
JournalJournal of Nutritional Science and Vitaminology
Volume44
Issue number2
Publication statusPublished - 1998
Externally publishedYes

Fingerprint

chocolate liquor
epicatechin
catechin
polyphenols
chocolate
microsomes
peroxide value
thiobarbituric acid-reactive substances
linoleic acid
chromatography
lipid peroxidation
erythrocytes
ingredients
high performance liquid chromatography
antioxidant activity
deterioration
monitoring
methodology

Keywords

  • Antioxidant
  • Cacao liquor
  • Catechin
  • Epicatechin
  • Polyphenol

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Osakabe, N., Yamagishi, M., Sanbongi, C., Natsume, M., Takizawa, T., & Osawa, T. (1998). The antioxidative substances in cacao liquor. Journal of Nutritional Science and Vitaminology, 44(2), 313-321.

The antioxidative substances in cacao liquor. / Osakabe, Naomi; Yamagishi, Megumi; Sanbongi, Chiaki; Natsume, Midori; Takizawa, Toshio; Osawa, Toshihiko.

In: Journal of Nutritional Science and Vitaminology, Vol. 44, No. 2, 1998, p. 313-321.

Research output: Contribution to journalArticle

Osakabe, N, Yamagishi, M, Sanbongi, C, Natsume, M, Takizawa, T & Osawa, T 1998, 'The antioxidative substances in cacao liquor', Journal of Nutritional Science and Vitaminology, vol. 44, no. 2, pp. 313-321.
Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T, Osawa T. The antioxidative substances in cacao liquor. Journal of Nutritional Science and Vitaminology. 1998;44(2):313-321.
Osakabe, Naomi ; Yamagishi, Megumi ; Sanbongi, Chiaki ; Natsume, Midori ; Takizawa, Toshio ; Osawa, Toshihiko. / The antioxidative substances in cacao liquor. In: Journal of Nutritional Science and Vitaminology. 1998 ; Vol. 44, No. 2. pp. 313-321.
@article{16102c6aa7094c4cad66f946dfb2c1c2,
title = "The antioxidative substances in cacao liquor",
abstract = "The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by column chromatography and high-performance liquid chromatography. Three major compounds were purified and two of them were identified by 1H, 13C NMR and mass spectra as (-)-epicatechin (EC) and (+)-catechin (CA). Their antioxidative activity was measured by monitoring the peroxide value of linoleic acid and the thiobarbituric acid-reactive substance values of erythrocyte ghost membranes and microsomes. EC and CA had strong antioxidative effects in all three methods, but one unidentified peak was found to be less effective. Additionally, we analyzed the polyphenol concentration of cacao liquor extractions produced in several countries. The total polyphenol concentration was 7.0 to 13.0{\%}, catechin concentration was 0.31 to 0.49{\%}, and epicatechin concentration was 0.35 to 1.68{\%} in the extractions. It is believed that chocolate is stable against oxidative deterioration on account of the presence of these polyphenolic compounds, and it is also expected to have a protective role against lipid peroxidation in living systems.",
keywords = "Antioxidant, Cacao liquor, Catechin, Epicatechin, Polyphenol",
author = "Naomi Osakabe and Megumi Yamagishi and Chiaki Sanbongi and Midori Natsume and Toshio Takizawa and Toshihiko Osawa",
year = "1998",
language = "English",
volume = "44",
pages = "313--321",
journal = "Journal of Nutritional Science and Vitaminology",
issn = "0301-4800",
publisher = "Center for Academic Publications Japan",
number = "2",

}

TY - JOUR

T1 - The antioxidative substances in cacao liquor

AU - Osakabe, Naomi

AU - Yamagishi, Megumi

AU - Sanbongi, Chiaki

AU - Natsume, Midori

AU - Takizawa, Toshio

AU - Osawa, Toshihiko

PY - 1998

Y1 - 1998

N2 - The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by column chromatography and high-performance liquid chromatography. Three major compounds were purified and two of them were identified by 1H, 13C NMR and mass spectra as (-)-epicatechin (EC) and (+)-catechin (CA). Their antioxidative activity was measured by monitoring the peroxide value of linoleic acid and the thiobarbituric acid-reactive substance values of erythrocyte ghost membranes and microsomes. EC and CA had strong antioxidative effects in all three methods, but one unidentified peak was found to be less effective. Additionally, we analyzed the polyphenol concentration of cacao liquor extractions produced in several countries. The total polyphenol concentration was 7.0 to 13.0%, catechin concentration was 0.31 to 0.49%, and epicatechin concentration was 0.35 to 1.68% in the extractions. It is believed that chocolate is stable against oxidative deterioration on account of the presence of these polyphenolic compounds, and it is also expected to have a protective role against lipid peroxidation in living systems.

AB - The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by column chromatography and high-performance liquid chromatography. Three major compounds were purified and two of them were identified by 1H, 13C NMR and mass spectra as (-)-epicatechin (EC) and (+)-catechin (CA). Their antioxidative activity was measured by monitoring the peroxide value of linoleic acid and the thiobarbituric acid-reactive substance values of erythrocyte ghost membranes and microsomes. EC and CA had strong antioxidative effects in all three methods, but one unidentified peak was found to be less effective. Additionally, we analyzed the polyphenol concentration of cacao liquor extractions produced in several countries. The total polyphenol concentration was 7.0 to 13.0%, catechin concentration was 0.31 to 0.49%, and epicatechin concentration was 0.35 to 1.68% in the extractions. It is believed that chocolate is stable against oxidative deterioration on account of the presence of these polyphenolic compounds, and it is also expected to have a protective role against lipid peroxidation in living systems.

KW - Antioxidant

KW - Cacao liquor

KW - Catechin

KW - Epicatechin

KW - Polyphenol

UR - http://www.scopus.com/inward/record.url?scp=0031748145&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031748145&partnerID=8YFLogxK

M3 - Article

C2 - 9675711

AN - SCOPUS:0031748145

VL - 44

SP - 313

EP - 321

JO - Journal of Nutritional Science and Vitaminology

JF - Journal of Nutritional Science and Vitaminology

SN - 0301-4800

IS - 2

ER -