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Foods 2017, 6(3), 18; doi:10.3390/foods6030018

Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Academic Editor: Barry J. Parsons
Received: 16 January 2017 / Accepted: 24 February 2017 / Published: 28 February 2017
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Abstract

Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLCHRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reaction involved in its degradation (accounting for 62% of degradation products). In addition to depolymerization, cocoa procyanidin C1 also proved sensitive to oxidation, yielding once- and twice-oxidized dimers. No chemical oligomer involving the native trimer was found in either model medium or cocoa, while two C1 isomers were retrieved. C1 degradation products exhibited antioxidant activity (monitored by RPHPLC-Online TEAC) close to that of C1 (when expressed in µM TE/mg·kg−1). View Full-Text
Keywords: Procyanidin C1; epimers; online TEAC; model medium; flavan-3-ols Procyanidin C1; epimers; online TEAC; model medium; flavan-3-ols
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De Taeye, C.; Cibaka, M.-L.K.; Collin, S. Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa. Foods 2017, 6, 18.

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