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Antioxidative Polyphenols Isolated from Theobroma cacao
Abstract
The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by (1)H and (13)C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.
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Citations
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Methods for testing antioxidant activity
Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., & Robards, K. (2002) · The Analyst · doi:10.1039/b009171p · Cited by 1,301
Wollgast, J., & Anklam, E. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00068-5 · Cited by 677
Flavonols, flavones and flavanols - nature, occurrence and dietary burden
Hollman, P. C., & Arts, I. C. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1081::aid-jsfa566>3.0.co;2-g · Cited by 527
Antioxidant capacity and phenolic content of cocoa beans
Othman, A., Ismail, A., Abdul Ghani, N., & Adenan, I. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.021 · Cited by 489
Metadata
- Authors
- Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S., & Osawa, T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-01-31
- Volume
- 46
- Issue
- 2
- Pages
- 454-457
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2327988318
- Cited by
- 221
- References
- 0
- FWCI
- 24.05
- Type
- journal article
- Language
- en
- Open access
- closed
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- Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S., & Osawa, T. (1998). Antioxidative Polyphenols Isolated from Theobroma cacao. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf970575o
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