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

被引：91

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

页码：6816 / 6822

页数：7

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