Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC

The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, groupe...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2000-12, Vol.64 (12), p.2581-2587
Main Authors: Natsume, M. (Meiji Seika Kaisha Ltd., Sakado, Saitama (Japan). Functional Food Research and Development Labs.), Osakabe, N, Yamagishi, M, Takizawa, T, Nakamura, T, Miyatake, H, Hatano, T, Yoshida, T
Format: Article
Language:English
Subjects:
ANALYTICAL METHODS
Anthocyanins - analysis
Biflavonoids
Biological and medical sciences
Cacao - chemistry
Catechin - analogs & derivatives
Catechin - analysis
CHOCOLATE
Chromatography, High Pressure Liquid - methods
Chromatography, High Pressure Liquid - standards
Chromatography, Liquid
cocoa
COCOA POWDER
Confectionery products and chocolate industries, honey
Flavonoids
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Galactose - analogs & derivatives
Galactose - analysis
HPLC
HPLC analysis
Mass Spectrometry - methods
Phenols - analysis
Polymers - analysis
polyphenol
POLYPHENOLS
proanthocyanidin
Proanthocyanidins
Reproducibility of Results
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Summary:The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers~oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.64.2581