Next Article in Journal
Red Yeast Rice
Next Article in Special Issue
Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
Previous Article in Journal / Special Issue
Study Approach of Antioxidant Properties in Foods: Update and Considerations
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessArticle
Foods 2017, 6(3), 18;

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
Author to whom correspondence should be addressed.
Academic Editor: Barry J. Parsons
Received: 16 January 2017 / Accepted: 24 February 2017 / Published: 28 February 2017
Full-Text   |   PDF [4323 KB, uploaded 3 March 2017]   |  


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

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

De Taeye, C.; Cibaka, M.-L.K.; Collin, S. Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa. Foods 2017, 6, 18.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top