Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection

Jan, Wollgast; Pallaroni, Lea; Agazzi, Marie-Elisabeth; Anklam, Elke

doi:10.1016/s0021-9673(01)00994-3

Cited by 80 publications

(60 citation statements)

References 19 publications

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“…Various elution phases (aqueous acetonitril and/or methanol with trifluoroacetic acid, phosphate buffer, or acetic acid) and corresponding chromatographic gradients were applied to achieve an appropriate resolution, as well as a better signal in the UV-PDA detector (Arts et al 2000;Natsume et al 2000;Wollgast et al 2001). Finally, the following chromatographic conditions were used (binary mobile phase with water:acetic acid (97.5:2.5, v/v) and acetonitrile, gradient elution) which allowed the separation of different polyphenols classes including phenolic acids, monomeric catechins, procynidins, and methylxantines.…”

Section: Resultsmentioning

confidence: 99%

“…Although monomers and small oligomers may be separated from polymeric procyanidins by RP-HPLC, the latter ones appear as a broad unresolved peak towards the end of the chromatogram. Therefore, methods based on NP-HPLC have been developed to separate oligomeric and polymeric procyanidins on a molecular mass basis (Adamson et al 1999;Hammerstone et al 1999;Natsume et al 2000;Wollgast et al 2001;Counet et al 2004;Gu et al 2006).…”

Section: Resultsmentioning

confidence: 99%

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Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Redovniković¹,

Delonga²,

Mazor³

et al. 2009

Czech J. Food Sci.

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Radojčić Redovniković I., Delonga K., Mazor S . , Dragović-Uzelac V., Carić M., Vorkapić-Furač J. (2009): Polyphenolic content and composition and antioxidative activity of different cocoa liquors. Czech J. Food Sci., 27: 330-337.Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it interesting to study the polyphenolic content and composition of cocoa liquors for their potential use in industrial production. Six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profiles were determined using RP-HPLC method. According to our results, all samples of cocoa liquors have similar polyphenolic profiles, however, quantitatively varied. In the samples, about 13 compounds were identified by comparison of their retention times and UV spectra, and the quantified peaks were (+)-catechin, (-)-epicatechin, (-)-gallocatechin, (-)-epigallocatechin, caffeic acid derivative, caffeine, and theobromine. Also, several peaks were identified as oligomeric procyanidins. The free-radical scavenging activity was determined by the DPPH • (1,1'-dipheny-2-picrylhydrazyl) and Oxygen Radical Antioxidant Capacity (ORAC) assays. The order of antioxidant activity of the cocoa liquors studied was the same with both methods (Madagascar > Mexico > Ecuador > Venezuela > Sao Tome > Ghana samples). In addition, correlation between the antioxidant capacity and polyphenolic content was also determined, a high correlation coefficient having been obtained by both methods (R 2 = 0.9868 for DPPH, and 0.9375 for ORAC).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Redovniković¹,

Delonga²,

Mazor³

et al. 2009

Czech J. Food Sci.

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“…A conventional sonication extraction technique previously described by Wollgast et al (2001), Gu et al (2006), and Brcanovic et al (2013) was employed, with some modifications, to extract the polyphenols from cocoa and cocoa products. One gram of the cocoa and cocoa products was defatted twice with 10 mL heptane for 5 min using an Elmasonic S30H ultrasonic bath (Singen, Germany) with ultrasonic vibration at frequency of 37 kHz, ultrasonic power of 80 W, and a temperature of 30°C and was subsequently centrifuged for 10 min at 3000g.…”

Section: Conventional Sonication Extraction Techniquementioning

confidence: 99%

“…2) (Adamson et al 1999;Belščak et al 2009;Wollgast et al 2001). In addition, large amounts of organic solvents are used and methods are often based on manual and are time consuming and highly dependent on the operator, i.e., not easily reproduced.…”

Section: Introductionmentioning

confidence: 99%

“…2). In this work, PHWE was compared with a conventional sonication extraction (CSE) (Wollgast et al 2001) to extract phenolic compounds and methylxanthines from cocoa and cocoa products. In addition, a full characterization of cocoa extracts and the contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated for testing both extraction techniques, PHWE and CSE.…”

Section: Introductionmentioning

confidence: 99%

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Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

et al. 2017

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Cocoa and cocoa products have broad and wellproven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLCmass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more Bgreenî n terms of using less organic solvents.

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Strategies in the Analysis of Plant Flavonoids

Santos‐Buelga

Gonzaléz-Paramás

2014

Encyclopedia of Analytical Chemistry

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Flavonoids are one of the largest groups of plant secondary metabolites. They comprise several thousand compounds that share a phenylchromane skeleton and can be classified into different classes, namely flavones, flavonols, flavanones, flavanols, anthocyanins, dihydroflavonols, isoflavones, and chalcones. Flavonoids occur in their natural sources as aglycones or glycosylated forms and as monomers or constituting polymerized structures and can be found both as free and matrix‐bound compounds. This structural diversity affects their physicochemical behavior, and different flavonoid classes and compounds may have different requisites for their extraction and analysis, so that there is not a unique analytical strategy that applies in all situations. In this chapter, the main methodological approaches to the analysis of flavonoids in plant materials are revised paying particular attention to more recent extraction techniques and high performance liquid chromatography‐based methodologies that currently dominate the field of flavonoid analysis.

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Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection

Cited by 80 publications

References 19 publications

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

Strategies in the Analysis of Plant Flavonoids

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