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Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation
Plants, including most food and feed plants, produce a broad range of bioactive chemical compounds. Among these compounds, polyphenols are reported to provide beneficial effects as anti-carcinogenic, anti-atherogenic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic....
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| Published in: | Plant foods for human nutrition (Dordrecht) 2019-03, Vol.74 (1), p.40-46 |
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| creator | de la Luz Cádiz-Gurrea, María Fernández de las Nieves, Ignacio Aguilera Saez, Luis Manuel Fernández-Arroyo, Salvador Legeai-Mallet, Laurence Bouaziz, Mohamed Segura-Carretero, Antonio |
| description | Plants, including most food and feed plants, produce a broad range of bioactive chemical compounds. Among these compounds, polyphenols are reported to provide beneficial effects as anti-carcinogenic, anti-atherogenic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic. Cocoa (
Theobroma cacao
), a major, economically important, international crop, has been related to several nutritional benefits, which have been associated with the phenolic fraction. The main subclass of flavonoids found in cocoa is flavanols, particularly (epi)catechins monomers, and their oligomers, also known as procyanidins. In this study, these compounds were isolated by different methodologies as solid phase extraction (SPE), semi-preparative high-performance liquid chromatography (HPLC) and membrane technologies to obtain different polyphenolic profiles by HPLC coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and to test their cytotoxicity. Finally, different polyphenolic profiles were collected, where the combination of both semi-preparative HPLC and SPE technologies provided the most purified fractions. Filtration with membranes and SPE provide extracts with different composition depending on the pore size of membranes and on the solvent, respectively. In addition, the results of toxicity assay indicated low levels in all fractions. |
| doi_str_mv | 10.1007/s11130-018-0694-x |
| format | article |
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Theobroma cacao
), a major, economically important, international crop, has been related to several nutritional benefits, which have been associated with the phenolic fraction. The main subclass of flavonoids found in cocoa is flavanols, particularly (epi)catechins monomers, and their oligomers, also known as procyanidins. In this study, these compounds were isolated by different methodologies as solid phase extraction (SPE), semi-preparative high-performance liquid chromatography (HPLC) and membrane technologies to obtain different polyphenolic profiles by HPLC coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and to test their cytotoxicity. Finally, different polyphenolic profiles were collected, where the combination of both semi-preparative HPLC and SPE technologies provided the most purified fractions. Filtration with membranes and SPE provide extracts with different composition depending on the pore size of membranes and on the solvent, respectively. In addition, the results of toxicity assay indicated low levels in all fractions.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1007/s11130-018-0694-x</identifier><identifier>PMID: 30324543</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antiinfectives and antibacterials ; Bioactive compounds ; Biocompatibility ; Biological activity ; Cacao - chemistry ; Carcinogens ; Catechin ; Chemical compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chromatography, High Pressure Liquid ; Cocoa ; Cytotoxicity ; Ecology ; Flavanols ; Flavonoids ; Flavonoids - isolation & purification ; Flavonoids - toxicity ; Food plants ; Food Safety ; Food Science ; Hazard Analysis and Critical Control Points ; High performance liquid chromatography ; Humans ; Inflammation ; Ions ; Liquid chromatography ; Mass spectrometry ; Mass spectroscopy ; Membranes ; Microorganisms ; Monomers ; Nutrition ; Oligomers ; Organic chemistry ; Original Paper ; Phenolic compounds ; Phenols ; Phytochemicals - isolation & purification ; Phytochemicals - toxicity ; Plant Physiology ; Plants (botany) ; Polyphenols ; Polyphenols - isolation & purification ; Polyphenols - toxicity ; Pore size ; Porosity ; Proanthocyanidins - isolation & purification ; Proanthocyanidins - toxicity ; Procyanidins ; Solid Phase Extraction - methods ; Solid phases ; Spectrometry, Mass, Electrospray Ionization ; Theobroma cacao ; Toxicity testing</subject><ispartof>Plant foods for human nutrition (Dordrecht), 2019-03, Vol.74 (1), p.40-46</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Copyright Springer Nature B.V. 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-aa0b7f5cf399b001d7426822ee57a793809c7bf5a4e9cee66196654db8d54c7c3</citedby><cites>FETCH-LOGICAL-c372t-aa0b7f5cf399b001d7426822ee57a793809c7bf5a4e9cee66196654db8d54c7c3</cites><orcidid>0000-0002-2613-4889</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30324543$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>de la Luz Cádiz-Gurrea, María</creatorcontrib><creatorcontrib>Fernández de las Nieves, Ignacio</creatorcontrib><creatorcontrib>Aguilera Saez, Luis Manuel</creatorcontrib><creatorcontrib>Fernández-Arroyo, Salvador</creatorcontrib><creatorcontrib>Legeai-Mallet, Laurence</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><creatorcontrib>Segura-Carretero, Antonio</creatorcontrib><title>Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><addtitle>Plant Foods Hum Nutr</addtitle><description>Plants, including most food and feed plants, produce a broad range of bioactive chemical compounds. Among these compounds, polyphenols are reported to provide beneficial effects as anti-carcinogenic, anti-atherogenic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic. Cocoa (
Theobroma cacao
), a major, economically important, international crop, has been related to several nutritional benefits, which have been associated with the phenolic fraction. The main subclass of flavonoids found in cocoa is flavanols, particularly (epi)catechins monomers, and their oligomers, also known as procyanidins. In this study, these compounds were isolated by different methodologies as solid phase extraction (SPE), semi-preparative high-performance liquid chromatography (HPLC) and membrane technologies to obtain different polyphenolic profiles by HPLC coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and to test their cytotoxicity. Finally, different polyphenolic profiles were collected, where the combination of both semi-preparative HPLC and SPE technologies provided the most purified fractions. Filtration with membranes and SPE provide extracts with different composition depending on the pore size of membranes and on the solvent, respectively. In addition, the results of toxicity assay indicated low levels in all fractions.</description><subject>Antiinfectives and antibacterials</subject><subject>Bioactive compounds</subject><subject>Biocompatibility</subject><subject>Biological activity</subject><subject>Cacao - chemistry</subject><subject>Carcinogens</subject><subject>Catechin</subject><subject>Chemical compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Cocoa</subject><subject>Cytotoxicity</subject><subject>Ecology</subject><subject>Flavanols</subject><subject>Flavonoids</subject><subject>Flavonoids - isolation & purification</subject><subject>Flavonoids - toxicity</subject><subject>Food plants</subject><subject>Food Safety</subject><subject>Food Science</subject><subject>Hazard Analysis and Critical Control Points</subject><subject>High performance liquid chromatography</subject><subject>Humans</subject><subject>Inflammation</subject><subject>Ions</subject><subject>Liquid chromatography</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Membranes</subject><subject>Microorganisms</subject><subject>Monomers</subject><subject>Nutrition</subject><subject>Oligomers</subject><subject>Organic chemistry</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals - isolation & purification</subject><subject>Phytochemicals - toxicity</subject><subject>Plant Physiology</subject><subject>Plants (botany)</subject><subject>Polyphenols</subject><subject>Polyphenols - isolation & purification</subject><subject>Polyphenols - toxicity</subject><subject>Pore size</subject><subject>Porosity</subject><subject>Proanthocyanidins - isolation & purification</subject><subject>Proanthocyanidins - toxicity</subject><subject>Procyanidins</subject><subject>Solid Phase Extraction - methods</subject><subject>Solid phases</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>Theobroma cacao</subject><subject>Toxicity testing</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp1kEtPxCAYRYnR6Pj4AW4MiRs31Q8oUNzpZHwkJi5mXBNKQWvaMpZ2ov9edHwkJq4gcO794CB0SOCUAMizSAhhkAEpMhAqz1430IRwyTJFIN9EE1CUZEqIYgftxvgMKSME30Y7DBjNec4maH5ZB2OHeuXwNLTLMHZVxL4PLV48uVCmjcHWWBPO8cx7ZwccPL6NoTFDHTpsugrPjXfDG56tTDN-nu6jLW-a6A6-1j30cDVbTG-yu_vr2-nFXWaZpENmDJTSc-uZUiUAqWRORUGpc1waqVgBysrSc5M7ZZ0TgqSv8Lwqi4rnVlq2h07Wvcs-vIwuDrqto3VNYzoXxqgpoSC5AGAJPf6DPoex79LrEqWY4FIBTRRZU7YPMfbO62Vft6Z_0wT0h3G9Nq6Tcf1hXL-mzNFX81i2rvpJfCtOAF0DMV11j67_Hf1_6ztyX4r6</recordid><startdate>20190301</startdate><enddate>20190301</enddate><creator>de la Luz Cádiz-Gurrea, María</creator><creator>Fernández de las Nieves, Ignacio</creator><creator>Aguilera Saez, Luis Manuel</creator><creator>Fernández-Arroyo, Salvador</creator><creator>Legeai-Mallet, Laurence</creator><creator>Bouaziz, Mohamed</creator><creator>Segura-Carretero, Antonio</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-2613-4889</orcidid></search><sort><creationdate>20190301</creationdate><title>Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation</title><author>de la Luz Cádiz-Gurrea, María ; Fernández de las Nieves, Ignacio ; Aguilera Saez, Luis Manuel ; Fernández-Arroyo, Salvador ; Legeai-Mallet, Laurence ; Bouaziz, Mohamed ; Segura-Carretero, Antonio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c372t-aa0b7f5cf399b001d7426822ee57a793809c7bf5a4e9cee66196654db8d54c7c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Bioactive compounds</topic><topic>Biocompatibility</topic><topic>Biological activity</topic><topic>Cacao - chemistry</topic><topic>Carcinogens</topic><topic>Catechin</topic><topic>Chemical compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Cocoa</topic><topic>Cytotoxicity</topic><topic>Ecology</topic><topic>Flavanols</topic><topic>Flavonoids</topic><topic>Flavonoids - isolation & purification</topic><topic>Flavonoids - toxicity</topic><topic>Food plants</topic><topic>Food Safety</topic><topic>Food Science</topic><topic>Hazard Analysis and Critical Control Points</topic><topic>High performance liquid chromatography</topic><topic>Humans</topic><topic>Inflammation</topic><topic>Ions</topic><topic>Liquid chromatography</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Membranes</topic><topic>Microorganisms</topic><topic>Monomers</topic><topic>Nutrition</topic><topic>Oligomers</topic><topic>Organic chemistry</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phytochemicals - isolation & purification</topic><topic>Phytochemicals - toxicity</topic><topic>Plant Physiology</topic><topic>Plants (botany)</topic><topic>Polyphenols</topic><topic>Polyphenols - isolation & purification</topic><topic>Polyphenols - toxicity</topic><topic>Pore size</topic><topic>Porosity</topic><topic>Proanthocyanidins - isolation & purification</topic><topic>Proanthocyanidins - toxicity</topic><topic>Procyanidins</topic><topic>Solid Phase Extraction - methods</topic><topic>Solid phases</topic><topic>Spectrometry, Mass, Electrospray Ionization</topic><topic>Theobroma cacao</topic><topic>Toxicity testing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de la Luz Cádiz-Gurrea, María</creatorcontrib><creatorcontrib>Fernández de las Nieves, Ignacio</creatorcontrib><creatorcontrib>Aguilera Saez, Luis Manuel</creatorcontrib><creatorcontrib>Fernández-Arroyo, Salvador</creatorcontrib><creatorcontrib>Legeai-Mallet, Laurence</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><creatorcontrib>Segura-Carretero, Antonio</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>de la Luz Cádiz-Gurrea, María</au><au>Fernández de las Nieves, Ignacio</au><au>Aguilera Saez, Luis Manuel</au><au>Fernández-Arroyo, Salvador</au><au>Legeai-Mallet, Laurence</au><au>Bouaziz, Mohamed</au><au>Segura-Carretero, Antonio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><stitle>Plant Foods Hum Nutr</stitle><addtitle>Plant Foods Hum Nutr</addtitle><date>2019-03-01</date><risdate>2019</risdate><volume>74</volume><issue>1</issue><spage>40</spage><epage>46</epage><pages>40-46</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>Plants, including most food and feed plants, produce a broad range of bioactive chemical compounds. Among these compounds, polyphenols are reported to provide beneficial effects as anti-carcinogenic, anti-atherogenic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic. Cocoa (
Theobroma cacao
), a major, economically important, international crop, has been related to several nutritional benefits, which have been associated with the phenolic fraction. The main subclass of flavonoids found in cocoa is flavanols, particularly (epi)catechins monomers, and their oligomers, also known as procyanidins. In this study, these compounds were isolated by different methodologies as solid phase extraction (SPE), semi-preparative high-performance liquid chromatography (HPLC) and membrane technologies to obtain different polyphenolic profiles by HPLC coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and to test their cytotoxicity. Finally, different polyphenolic profiles were collected, where the combination of both semi-preparative HPLC and SPE technologies provided the most purified fractions. Filtration with membranes and SPE provide extracts with different composition depending on the pore size of membranes and on the solvent, respectively. In addition, the results of toxicity assay indicated low levels in all fractions.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>30324543</pmid><doi>10.1007/s11130-018-0694-x</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-2613-4889</orcidid></addata></record> |
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| subjects | Antiinfectives and antibacterials Bioactive compounds Biocompatibility Biological activity Cacao - chemistry Carcinogens Catechin Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science Chromatography, High Pressure Liquid Cocoa Cytotoxicity Ecology Flavanols Flavonoids Flavonoids - isolation & purification Flavonoids - toxicity Food plants Food Safety Food Science Hazard Analysis and Critical Control Points High performance liquid chromatography Humans Inflammation Ions Liquid chromatography Mass spectrometry Mass spectroscopy Membranes Microorganisms Monomers Nutrition Oligomers Organic chemistry Original Paper Phenolic compounds Phenols Phytochemicals - isolation & purification Phytochemicals - toxicity Plant Physiology Plants (botany) Polyphenols Polyphenols - isolation & purification Polyphenols - toxicity Pore size Porosity Proanthocyanidins - isolation & purification Proanthocyanidins - toxicity Procyanidins Solid Phase Extraction - methods Solid phases Spectrometry, Mass, Electrospray Ionization Theobroma cacao Toxicity testing |
| title | Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation |
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