Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract

被引：69

作者：

Cadiz-Gurrea, M. L. ^{[1
,2
]}

Lozano-Sanchez, J. ^{[1
,2
]}

Contreras-Gamez, M. ^{[1
,2
]}

Legeai-Mallet, L. ^{[3
]}

Fernandez-Arroyo, S. ^{[4
]}

Segura-Carretero, A. ^{[1
,2
]}

机构：

[1] Univ Granada, Dept Analyt Chem, E-18071 Granada, Spain

[2] PTS Granada, Res & Dev Funct Food Ctr CIDAF, Granada 18016, Spain

[3] Univ Paris 05, Sorbonne Paris Cite, INSERM, U781,Inst Imagine,Hop Necker Enfants Malades, F-75015 Paris, France

[4] Univ Rovira & Virgili, Hosp Univ St Joan, Ctr Recerca Biomed, Inst Invest Sanitaria Pere Virgili, E-43201 Reus, Tarragona, Spain

来源：

JOURNAL OF FUNCTIONAL FOODS | 2014年 / 10卷

关键词：

Theobroma cacao; HPLC-MSESI-QTOF; Semi-preparative HPLC; Phenolic compounds; Procyanidins; Antioxidant activity; PERFORMANCE LIQUID-CHROMATOGRAPHY; L-AMINO ACIDS; MASS-SPECTROMETRY; COCOA POWDER; PROCYANIDIN FRACTIONS; PHENOLIC-COMPOUNDS; PURINE ALKALOIDS; POLYPHENOLS; CAPACITY; PHASE;

D O I：

10.1016/j.jff.2014.07.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cocoa (Theobroma cacao) is a major, economically important, international crop and has been associated with several nutritional benefits including high antioxidant capacity. The aim of the present study was to isolate, characterize and quantify phenolic compounds of T. cacao extract using HPLC-MSESI-QTOF. A total of 61 compounds were identified and quantified in the T. cacao extract and fractions belonging to various structural classes such as flavan-3-ol and derivatives (including procyanidins), flavonols, N-phenylpropenoyl-L-amino acids, and other compounds. These compounds were isolated by semi-preparative HPLC. Afterwards, the composition of each fraction was established by the detailed HPLC-DAD and HPLC-MSESI-QTOF method. The relationship between the chemical structure of flavonoids and their radical-scavenging activities was analyzed. In addition, T. cacao extract and fractions show antioxidant activity (by TEAC, FRAP and ORAC methods) decreasing the generation of reactive oxygen species. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：485 / 498

页数：14

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