Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
2005; Elsevier BV; Volume: 98; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2005.06.030
ISSN1873-7072
AutoresChristine Counet, Delphine Callemien, Sonia Collin,
Tópico(s)Antioxidant Activity and Oxidative Stress
Resumotrans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and ethanol/water (80/20, v/v) solid–liquid extraction at 60 °C before reverse-phase HPLC-MS/MS analysis (atmospheric pressure chemical ionization [APCI] in the positive mode). Thanks to an exceptionally high procyanidin content, chocolate products displayed higher antioxidant activity than much more concentrated commercial stilbene extracts.
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