HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Adamson, Gary E.; Lazarus, Sheryl A.; Mitchell, Alyson E.; Prior, Ronald L.; Cao, Guohua; Jacobs, Pieter H.; Kremers, B; Hammerstone, John F.; Rucker, Robert B.; Ritter, Karl A.; Schmitz, Harold H.

doi:10.1021/jf990317m

Cited by 356 publications

(261 citation statements)

References 12 publications

(17 reference statements)

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“…In addition, the linear regression analysis showed a high correlation coefficient between the antioxidant activity determined by both methods and total polyphenolic content (R 2 = 0.9868 for DPPH, and 0.9375 for ORAC) (Figure 4). A very high correlation coefficient was also found in many other studies using similar analyses (Adamson et al 1999;Counet et al 2004;Ninfali et al 2005;Sun & Ho 2005;Miller et al 2006). The high correlation between the total polyphenol content and antioxidant capacity allows to suggest that the dominant compounds which contribute to the antioxidant capacity are of polyphenolic structure.…”

Section: Resultssupporting

confidence: 72%

“…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: Resultssupporting

confidence: 72%

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 flavanol-rich CE was produced following the solvent methods similar to Adamson et al 44 and Robbins et al 1 . The cocoa powder was first defatted to facilitate extraction of monomers and PCs.…”

Section: Cocoa Flavanol Extractionmentioning

confidence: 99%

“…A large majority of studies have employed HPLC analysis for evaluating phenolic monomers or PCs derived from food matrices 5,9,10,44 . HPLC is an efficient approach to resolving a solution containing multiple analytes of similar composition.…”

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confidence: 99%

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

Dorenkott

Griffin

Goodrich

et al. 2014

J. Agric. Food Chem.

134

102

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Cocoa is a major source of these flavanols. However, research on the potential anti-obesity and anti-diabetic health benefits of cocoa flavanols is lacking in the literature. Furthermore, the effect that the size of these flavanols has on the extent of its beneficial properties is also unclear. The objective of this study was to evaluate the dietary effects of cocoa flavanols on the onset of obesity, insulin resistance and impaired glucose tolerance and to determine the impact that the size of these compounds has on the magnitude of this effect. Cocoa extract was fractionated into a monomer-, an oligomer-, and a polymer-rich fraction. Six groups (n=9) of C57BL/6J mice were fed either a control low-fat diet, a control high-fat diet, or a high-fat diet supplemented with 25 mg/kg*BW of cocoa extract or one of the three cocoa fractions. After 12 weeks on these diets, the oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass accumulation, elevated fasting blood glucose and impaired glucose tolerance in diet-induced obese mice. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance.iii Acknowledgements

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“…The polyphenol content in cocoa beans depends on their origin and processing, as they are subject to a combination of fermentation and drying treatments, followed by alkalisation and roasting, which affects the polyphenol content and consequently the end product quality (Hii et al 2009). However, the content of polyphenols in chocolate, which is the most commonly consumed cocoa product, is lower (Adamson et al 1999). This is not only because chocolate contains processed cocoa beans but also added sugars, milk, solids, and cocoa butter.…”

Section: Introductionmentioning

confidence: 99%

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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HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Cited by 356 publications

References 12 publications

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

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

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