Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate

被引：90
作者：
Counet, C [1 ]
Collin, S [1 ]
机构：
[1] Univ Catholique Louvain, Unit Brasserie & Ind Alimentaires, B-1348 Louvain, Belgium
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 23期
关键词：
reduction power; AAPH method; polyphenols; procyanidins; dark chocolate;
D O I：
10.1021/jf030349g
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Of three different solvents (acetone, ethanol, and methanol) mixed with water and acetic acid, the acetone/water/acetic acid mixture (70:28:2, v/v) proved to be best for extracting dark-chocolate procyanidins. High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-MS-ESI) was further used to identify oligomers found in the extract. After HPLC fraction collection, the reduction power of flavanoid fractions was measured in the AAPH [2,2'-azobis(2-amidinopropane)dihydrochloride] assay, where oxidation of linoleic acid is induced in an aqueous dispersion. Even expressed in relative monomeric efficiency units, the oxidation-inhibiting power of polymerized oligomers is much stronger than that of monomers. A comparison with 10 usual antioxidants indicated that oligomers with three or more (epi)catechin units are by far the most efficient.
引用
收藏
页码：6816 / 6822
页数：7
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