Survey of the trans-Resveratrol and trans-Piceid Content of Cocoa-Containing and Chocolate Products

Abstract

Dietary resveratrol (3,4',5-trihydroxystilbene) has been implicated in the health benefits associated with grapes and red wine, more specifically with potential benefits for metabolic syndrome, energy use, and increased endurance. Levels of trans-resveratrol and its glucoside, trans-piceid, were determined in 19 top selling commercially available cocoa-containing and chocolate products from the U.S. market. Amounts of trans-resveratrol and trans-piceid were closely correlated with the amount of nonfat cocoa solids (NFCS) in the cocoa-containing products. Among these products, trans-resveratrol levels were highest in cocoa powders (1.85 +/- 0.43 microg/g), followed by unsweetened baking chocolates (1.24 +/- 0.22), semisweet chocolate baking chips (0.52 +/- 0.14), dark chocolates (0.35 +/- 0.08), milk chocolates (0.10 +/- 0.05), and chocolate syrups (0.09 +/- 0.02). These cocoa-containing and chocolate products have about 3-5 times more trans-piceid than trans-resveratrol. Levels of trans-piceid were highest in the cocoa powders (7.14 +/- 0.80 microg/g), followed by unsweetened baking chocolates (4.04 +/- 0.14), semisweet chocolate baking chips (2.01 +/- 0.18), dark chocolates (1.82 +/- 0.36), milk chocolates (0.44 +/- 0.06), and chocolate syrups (0.35 +/- 0.06). On an equal weight basis, cocoa powder had about half as much trans-resveratrol as the average California red wine. On a per serving basis, cocoa-containing and chocolate products had less trans-resveratrol than red wine and grape juice but more than roasted peanuts. Overall, these cocoa-containing and chocolate products rank second after red wines and grape juice in foods with the highest levels of total trans-resveratrol in the diet.

Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery

“…Dark chocolate, a food that contains large quantities of phenolic compounds, is reportedly a good source of antioxidants (Lee, Kim. Lee, & Lee, 2003;Hurst, Glinski, Miller, Apgar, Davey, & Stuart, 2008;Niemenak, Rohsius, Elwers, Ndoumou, & Lieberei, 2008). Since almonds are also a rich source of vitamin E, an antioxidant, several manufacturers have dark chocolate products on the market that incorporate almonds and berries (e.g.…”

Stilbenic Profile of Cocoa Liquors from Different Origins Determined by RP-HPLC-APCI(+)-MS/MS. Detection of a New Resveratrol Hexoside

“…Therefore, both trans-stilbenes were measured just by selecting m/z 229. As in hop, grape juices, wine, and cocoa-containing products (23,27,34,35), trans-piceid emerged as the major form ( Figure 1A; its lower recovery is balanced on the chromatogram by the two times higher sensitivity of the mass spectrometer for piceid than for its aglycon). Only three cocoa liquors (Peru 06, Madagascar 06, and New Guinea 06) exhibited a distinct profile with a higher peak for transresveratrol ( Figure 1B).…”

“…In cocoa liquor, 0.5 mg/kg of trans-resveratrol and up to 1.2 mg/kg of its glucoside trans-piceid have been determined (12). More recently, Hurst et al (27) reported much higher levels in some cocoa-derived products: from 0.09 to 1.85 mg/kg and from 0.35 to 7.14 mg/kg for trans-resveratrol and trans-piceid, respectively. Their highest values were obtained for cocoa powder.…”

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“…29 Red grapes and red wines earn star status for their high levels of resveratrol, with Spanish grapes taking the top prize, providing as much as 1,890 micrograms in a 5-ounce glass. 30,31 Grapes only have resveratrol in the skins and the amount varies according to the type of grape and whether the plant is exposed to fungal infection, a form of stress that the plant responds to by producing resveratrol to fend off infection.…”