Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.

07:00 EST 16th February 2017 | BioPortfolio

Summary of "Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa."

Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2(E1) through fermentation, whereas a second epimer (A2(E2)) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).


Journal Details

This article was published in the following journal.

Name: Journal of agricultural and food chemistry
ISSN: 1520-5118


DeepDyve research library

PubMed Articles [6224 Associated PubMed Articles listed on BioPortfolio]

Protein-Tannin Interactions of Tryptic Digests of α-Lactalbumin and Procyanidins.

Protein-tannin interactions on a molecular level were investigated by using a model system containing peptides of α-lactalbumin and berry tannins (procyanidins). Oxidation of isolated tryptic peptide...

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography...

Chemical modification of the cocoa shell surface using diazonium salts.

The outer portion of the cocoa bean, also known as cocoa husk or cocoa shell (CS), is an agrowaste material from the cocoa industry. Even though raw CS is used as food additive, garden mulch, and soil...

Characterization of degradation products of Silodosin under stress conditions by Liquid Chromatography/FTMS.

Silodosin (SDN) is a novel α1 -adrenoceptor antagonist in the treatment of benign prostatic hyperplasia (BPH). The presence of degradation products in a drug affects not only the quality, but also th...

Lactic acid fermentation as a tool for increasing the folate content of foods.

Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementati...

Clinical Trials [855 Associated Clinical Trials listed on BioPortfolio]

Effects of Cocoa Products on Cardiovascular Disease Risk Factors

The purpose of this study is to evaluate the effects of optimized composition chocolates that include natural ingredients with demonstrated biological activity are observed cardioprotector...

Effect of Polyphenol-rich Cocoa Products on Cognitive Function

This project aims to investigate whether consumption of cocoa polyphenols has an impact on cognitive function in individuals aged 50 to 60 years of age and if such an improvement is a resu...

Cocoa Butter for Prevention of Stretch Marks

This study will check to see if using cocoa butter lotion on the belly, breasts and thighs will help reduce the appearance of stretch marks in pregnancy. Women entering the study will eit...

Fermented Milk Drink on Human Intestinal Microflora

Fermented milk is a popular drink. Recent studies revealed that some fermented milk containing some strains of lactic acid bacteria have health-promoting effects through improvement of the...

Cocoa to Improve Walking Performance in Peripheral Artery Disease

The COCOA-PAD trial will determine whether epicatechin-rich cocoa daily for six months improves walking performance compared to placebo.

Medical and Biotech [MESH] Definitions

Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.

A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.

Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.

Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.

Thirteen-carbon butene cyclohexene degradation products formed by the cleavage of CAROTENOIDS. They contribute to the flavor of some FRUIT. Ionone should not be confused with the similarly named ionol.

Quick Search

DeepDyve research library

Searches Linking to this Article