Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources
Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources
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DOI：
10.1021/jf8014415
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发表时间：
2008-10-22
影响因子：
6.1
通讯作者：
Motilva, Maria-Jose
中科院分区：
文献类型：
--
作者：
Ortega, Nadia;Romero, Maria-Paz;Motilva, Maria-Jose
本研究的目的是评估几种可可来源，以获得丰富的苯酚提取物作为食品工业的成分。两种类型的酚类提取物，完整的和纯化的，从不同的可可来源（豆，碎粒，酒，可可粉）进行了研究。采用超高效液相色谱-串联质谱法（UPLC-MS/MS）对提取物中的酚类成分进行鉴定和定量，采用Folin-Ciocalteu法和香草醛法分别测定总酚和黄烷-3-醇的含量。DPPH和ORAC测定用于测量其抗氧化活性。提取物的成分分析结果表明，主要馏分是原花青素，其次是黄酮和酚酸。从所获得的结果来看，可以认为可可豆是获得富含酚类可可提取物的最令人感兴趣的来源，因为与其他可可来源相比，可可豆具有丰富的酚类含量和高的抗氧化活性。
The aim of this study was to evaluate several cocoa sources to obtain a rich phenol extract for use as an ingredient in the food industry. Two types of phenolic extracts, complete and purified, from different cocoa sources (beans, nibs, liquor, and cocoa powder) were investigated. UPLC-MS/MS was used to identify and quantify the phenolic composition of the extracts, and the Folin-Ciocalteu and vanillin assays were used to determine the total phenolic and flavan-3-ol contents, respectively. The DPPH and ORAC assays were used to measure their antioxidant activity. The results of the analysis of the composition of the extracts revealed that the major fraction was procyanidins, followed by flavones and phenolic acids. From the obtained results, the nib could be considered the most interesting source for obtaining a rich phenolic cocoa extract because of its rich phenolic profile content and high antioxidant activity in comparison with the other cocoa sources.