Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

被引：30

作者：

De Taeye, Cedric ^{[1
]}

Caullet, Gilles ^{[1
]}

Evina, Victor Jos Eyamo ^{[1
]}

Collin, Sonia ^{[1
]}

机构：

[1] Catholic Univ Louvain, Fac Bioingenieurs, Unite Brasserie & Ind Alimentaires, Earth & Life Inst,ELIM, 2 Bte L07-05-07, B-1348 Louvain La Neuve, Belgium

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2017年 / 65卷 / 08期

关键词：

procyanidin A2; epimers; flavan-3-ol; cocoa fermentation; cyanidin; CONDENSED TANNINS; PROANTHOCYANIDINS; PERICARP; ANTHOCYANINS; OXIDATION; IMPACT; DIMER;

D O I：

10.1021/acs.jafc.6b05262

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2(E1) through fermentation, whereas a second epimer (A2(E2)) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting.RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 degrees C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A -type dimers (m/z 573).

引用

页码：1715 / 1723

页数：9

共 41 条

[1] Green tea polyphenol epigallocatechin-3-gallate differentially modulates nuclear factor κB in cancer cells versus normal cells [J].

Ahmad, N ;

Gupta, S ;

Mukhtar, H .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 2000, 376 (02) :338-346

[2]

[Anonymous], 2011, POLYPHENOLS PROCEDES

[3] Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention [J].

Bagchi, D ;

Bagchi, M ;

Stohs, SJ ;

Das, DK ;

Ray, SD ;

Kuszynski, CA ;

Joshi, SS ;

Pruess, HG .

TOXICOLOGY, 2000, 148 (2-3) :187-197

[4] Effects of sublethal attack by a sucking insect, Hyalymenus tarsatus, on Sesbania drummondii seeds:: Impact on some seed traits related to fitness [J].

Ceballos, L ;

Andary, C ;

Delescluse, M ;

Gibernau, M ;

McKey, D ;

Hossaert-Mckey, M .

ECOSCIENCE, 2002, 9 (01) :28-36

[5] Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate [J].

Counet, C ;

Collin, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (23) :6816-6822

[6] Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers [J].

De Taeye, Cedric ;

Evina, Victor Jos Eyamo ;

Caullet, Gilles ;

Niemenak, Nicolas ;

Collin, Sonia .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (46) :8876-8885

[7] Degradation of (-)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of "Chemical" Flavan-3-ol Oligomers in Processed Cocoa [J].

De Taeye, Cedric ;

Cibaka, Marie-Lucie Kankolongo ;

Jerkovic, Vesna ;

Collin, Sonia .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (36) :9002-9016

[8] Formation of anthocyanin-flavanol adducts in model solutions [J].

Dueñas, M ;

Fulcrand, H ;

Cheynier, V .

ANALYTICA CHIMICA ACTA, 2006, 563 (1-2) :15-25

[9] Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations [J].

Evina, Victor Jos Eyamo ;

De Taeye, Cedric ;

Niemenak, Nicolas ;

Youmbi, Emmanuel ;

Collin, Sonia .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 68 :514-522

[10] The structure of cranberry proanthocyanidins which inhibit adherence of uropathogenic P-fimbriated Escherichia coli in vitro [J].

Foo, LY ;

Lu, YR ;

Howell, AB ;

Vorsa, N .

PHYTOCHEMISTRY, 2000, 54 (02) :173-181

← 1 2 3 4 5 →