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 language | English |
|---|---|
| Pages (from-to) | 313-321 |
| Number of pages | 9 |
| Journal | Journal of Nutritional Science and Vitaminology |
| Volume | 44 |
| Issue number | 2 |
| Publication status | Published - 1998 |
| Externally published | Yes |
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Keywords
- Antioxidant
- Cacao liquor
- Catechin
- Epicatechin
- Polyphenol
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
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 journal › Article
}
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
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UR - http://www.scopus.com/inward/citedby.url?scp=0031748145&partnerID=8YFLogxK
M3 - Article
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 -