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Alean J, Maya JC, Chejne F, Ramírez S, Valdés CF, Marrugo G, Alzate-Arbelaez AF, Rojano B. Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor. Food Res Int 2023; 170:112979. [PMID: 37316016 DOI: 10.1016/j.foodres.2023.112979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 05/04/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
This article studies the release of phenolic compounds during cocoa heating under vacuum, N2, and air atmospheres, and proposes fast heating (60 °C • s-1) as a methodology that allows the release of polyphenols from fermented cocoa powder. We aim to demonstrate that gas phase transport is not the only mechanism to extract compounds of interest and that convective-type mechanisms can facilitate the process by reducing their degradation. The oxidation and transport phenomena were evaluated both in the extracted fluid and in the solid sample during the heating process. Polyphenols transport phenomena were assessed based on the fluid (chemical condensate compounds) that was collected cold with an organic solvent (methanol) in a hot plate reactor. Out of all the polyphenolic compounds present in cocoa powder, we assessed specifically the release of catechin and epicatechin. We found that high heating rates combined with vacuum or N2 favor the ejection of liquids; then, it is possible to extract compounds such as catechin-which is dissolved/entrained and transported in the ejected liquids-and avoid degradation phenomena.
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Affiliation(s)
- Jader Alean
- Grupo de Optimización Agroindustrial (GOA), Programa de Ingeniería Agroindustrial, Facultad de Ingenierías y Tecnológicas, Universidad Popular del Cesar, Valledupar, Cesar, Colombia; Grupo de Investigación DESTACAR, Facultad de Ingenierías, Universidad de La Guajira, Riohacha, La Guajira, Colombia.
| | - Juan C Maya
- Grupo de Investigación Termodinámica Aplicada y Energías Alternativas TAYEA, Facultad de Minas, Universidad Nacional de Colombia Sede Medellín, Kra 80 No. 65-223, 050034 Medellín, Colombia
| | - Farid Chejne
- Grupo de Investigación Termodinámica Aplicada y Energías Alternativas TAYEA, Facultad de Minas, Universidad Nacional de Colombia Sede Medellín, Kra 80 No. 65-223, 050034 Medellín, Colombia
| | - Say Ramírez
- Grupo de Investigación DESTACAR, Facultad de Ingenierías, Universidad de La Guajira, Riohacha, La Guajira, Colombia
| | - Carlos F Valdés
- Comportamiento de Fases - COFA, Universidad Surcolombiana, Facultad de Ingeniería, Programa de Ingeniería de Petróleos, Neiva, Colombia
| | - Gloria Marrugo
- Comportamiento de Fases - COFA, Universidad Surcolombiana, Facultad de Ingeniería, Programa de Ingeniería de Petróleos, Neiva, Colombia
| | - Andrés F Alzate-Arbelaez
- Química de los productos naturales y los alimentos, facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Antioquia, Colombia
| | - Benjamín Rojano
- Química de los productos naturales y los alimentos, facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Antioquia, Colombia
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2
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Investigation into the anti-inflammatory mechanism of coffee leaf extract in LPS-induced Caco-2/U937 co-culture model through cytokines and NMR-based untargeted metabolomics analyses. Food Chem 2023; 404:134592. [DOI: 10.1016/j.foodchem.2022.134592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 08/15/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022]
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3
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants (Basel) 2023; 12:antiox12020469. [PMID: 36830027 PMCID: PMC9952295 DOI: 10.3390/antiox12020469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.
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4
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Li C, Ding X, Li J, Yan S. Effects of different concentrations of ascorbic acid on the stability of (+) – Catechin under enzymatic conditions. Food Chem 2023; 399:133933. [DOI: 10.1016/j.foodchem.2022.133933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
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5
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Peña-Correa RF, Ataç Mogol B, Fogliano V. The impact of roasting on cocoa quality parameters. Crit Rev Food Sci Nutr 2022; 64:4348-4361. [PMID: 36382628 DOI: 10.1080/10408398.2022.2141191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 - 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies.
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Affiliation(s)
- Ruth Fabiola Peña-Correa
- Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Burçe Ataç Mogol
- Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Beytepe, Ankara, Turkey
| | - Vincenzo Fogliano
- Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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6
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Abstract
Carob syrup is one of the most important carob products, which can have applications in pastry and confectionery, as a fruit preservative, but also in the pharmaceutical field because of the antimicrobial activity due to its polyphenol content. Carob syrup is traditionally made through a very time-consuming process, involving solid–liquid extraction in boiling water and concentration at a high temperature (>100 °C), which potentially causes the degradation of the active compounds (i.e., procyanidins or flavonol glycosides). Therefore, in this work, an alternative and less drastic method based on ultrasound technology was proposed to produce carob syrup. Processing conditions (i.e., time, temperature, and liquid–solid ratio) influencing the extraction of total soluble solids (TSS) and total phenolic compounds (TPC) were optimized using a central composite design coupled to response surface methodology. Reliable mathematical models allowed us to predict the highest TSS (24 ± 2 °Brix) and TPC (1.7 ± 0.5 mg/mL) values that could be obtained at 15 min, 35 °C, and 2 mL/g. Finally, a different HPLC-DAD phenolic pattern was determined between syrups produced by traditional and ultrasound methods; epicatechin, 4-hydroxycoumaric acid, and ferulic acid were more concentrated in the former, while procyanidin B2, myricitrin, and quercitrin were prevalent in the latter one.
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7
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Silva Ferreira C, Simon M, Collin S. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2062156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Margaux Simon
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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8
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Terashima H, Seki M, Saki W, Yamamoto A, Aizawa SI, Taga A, Mikami I, Kodama S. Chiral separation of catechin and epicatechin by reversed phase high-performance liquid chromatography with β-cyclodextrin stepwise and linear gradient elution modes. J Chromatogr A 2022; 1673:463029. [DOI: 10.1016/j.chroma.2022.463029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 10/18/2022]
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9
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Chen W, Zhang L, Zhao L, Yan F, Zhu X, Lu Q, Liu R. Metabolomic profiles of A-type procyanidin dimer and trimer with gut microbiota in vitro. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104637] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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10
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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11
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Jean-Marie E, Bereau D, Poucheret P, Guzman C, Boudard F, Robinson JC. Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa "Guiana". Foods 2021; 10:522. [PMID: 33802251 PMCID: PMC8001100 DOI: 10.3390/foods10030522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 11/16/2022] Open
Abstract
Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to French Guiana. No data were available regarding its chemical composition and biological properties; therefore, a study was necessary, using Forastero as a reference. To exemplify biological activities of the cacao species, cocoa extracts were evaluated by antioxidant (DPPH, FRAP, ORAC) and anti-inflammatory assays. Our results showed that raw Guiana presented equivalent DPPH and FRAP activities, but a 1.3-fold higher antioxidant activity (1097 ± 111.8 μM ET/g DM) than Forastero (838.5 ± 67.8 μM ET/g DM) in ORAC assay. Furthermore, the impact of fermentation (under four conditions: unfermented, two days, four days and six days of fermentation) on Guiana cocoa beans composition and health properties was also studied. Indeed, fermentation, a key step necessary to obtain the taste and color of chocolate, is generally known to alter bean composition and modulate its health benefits. At six days, the fermentation process led to a nearly 25% lower antioxidative capacity in various assays. Moreover, in inflammation-induced macrophage assays, Guiana and Forastero unfermented extracts induced a 112% stimulation in TNF-α production, and a 56.8% inhibition of IL-6 production. Fermentation altered the cocoa composition by diminishing bioactive compounds, which could be responsible for these biological activities. Indeed, after six days of fermentation, compounds decreased from 614.1 ± 39.3 to 332.3 ± 29 mg/100 g DM for epicatechin, from 254.1 ± 14.8 to 129.5 ± 20.7 mg/100 g DM for procyanidin B2 and from 178.4 ± 23.5 to 81.7 ± 2.9 mg/100 g DM for procyanidin C1. The similar composition and the equivalent or higher antioxidant activity of Guiana leads us to propose it as an alternative to Forastero.
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Affiliation(s)
- Elodie Jean-Marie
- Laboratoire COVAPAM, UMR Qualisud, Université de Guyane, 97300 French Guiana, France; (E.J.-M.); (D.B.)
| | - Didier Bereau
- Laboratoire COVAPAM, UMR Qualisud, Université de Guyane, 97300 French Guiana, France; (E.J.-M.); (D.B.)
| | - Patrick Poucheret
- Qualisud, University Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France; (P.P.); (C.G.); (F.B.)
| | - Caroline Guzman
- Qualisud, University Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France; (P.P.); (C.G.); (F.B.)
| | - Frederic Boudard
- Qualisud, University Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France; (P.P.); (C.G.); (F.B.)
| | - Jean-Charles Robinson
- Laboratoire COVAPAM, UMR Qualisud, Université de Guyane, 97300 French Guiana, France; (E.J.-M.); (D.B.)
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12
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Kawazoe R, Matsuo Y, Saito Y, Tanaka T. Stereochemistry of a Cyclic Epicatechin Trimer with
C
3
Symmetry Produced by Oxidative Coupling. European J Org Chem 2021. [DOI: 10.1002/ejoc.202001579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Rina Kawazoe
- Graduate School of Biomedical Sciences Nagasaki University 1-14 Bunkyo-machi 852-8521 Nagasaki Japan
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences Nagasaki University 1-14 Bunkyo-machi 852-8521 Nagasaki Japan
| | - Yoshinori Saito
- Graduate School of Biomedical Sciences Nagasaki University 1-14 Bunkyo-machi 852-8521 Nagasaki Japan
| | - Takashi Tanaka
- Graduate School of Biomedical Sciences Nagasaki University 1-14 Bunkyo-machi 852-8521 Nagasaki Japan
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13
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Yan F, Chen L, Chen W, Zhao L, Lu Q, Liu R. Protective effect of procyanidin A-type dimers against H 2O 2-induced oxidative stress in prostate DU145 cells through the MAPKs signaling pathway. Life Sci 2020; 266:118908. [PMID: 33333048 DOI: 10.1016/j.lfs.2020.118908] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/13/2022]
Abstract
It has been reported that B-type procyanidins can alleviate oxidative damage of prostatic cells, but there has been limited information on the similar role of A-type procyanidins. This study investigated the protective effect of procyanidin A-type dimers from peanut skin against H2O2-induced oxidative stress damage in prostate cancer DU145 cells. According to the UPLC-Q-TOF-MS/MS analysis and comparison with standards, the fourth fraction of peanut skin procyanidin (PSP-4) was identified as procyanidin A-type dimers, namely, procyanidin A1 and A2. Results revealed that PSP-4 treatment prior H2O2 exposure increased cell activity and attenuated the cell cycle arrest and apoptosis rate. The H2O2-induced increase in intracellular reactive oxygen species (ROS) was remarkably inhibited by PSP-4. PSP-4 treatment enhanced the activity of catalase (CAT) and total super oxide dismutase (T-SOD) and restored glutathione (GSH) content, compared with the H2O2 treatment. Furthermore, the results indicated that PSP-4 protected DU145 cells by attenuating phosphorylation of the mitogen-activated protein kinases (MAPKs), by increasing the Bcl-2/Bax ratio, and by reducing the activation of caspase-3 and caspase-9 by cascade reactions. This study reveals that procyanidin A-type dimers from peanut skin have the potential function in preventing oxidative stress damage of prostatic cells.
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Affiliation(s)
- Fangfang Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liang Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wanbing Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Li Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China.
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China.
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14
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Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N. Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans. Metabolites 2020; 10:E311. [PMID: 32751281 PMCID: PMC7465875 DOI: 10.3390/metabo10080311] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/23/2020] [Accepted: 07/27/2020] [Indexed: 11/22/2022] Open
Abstract
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles' separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.
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Affiliation(s)
- Noémie Fayeulle
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
| | | | - Jean-Michel Roger
- ITAP, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France;
- ChemHouse Research Group, 34060 Montpellier, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, 34398 Montpellier, France;
- Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, F-34000 Montpellier, France
| | | | - Véronique Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
| | - Nicolas Sommerer
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
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15
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Morina F, Hirota S, Takahama U. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. Int J Food Sci Nutr 2020; 71:715-725. [DOI: 10.1080/09637486.2020.1719389] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Filis Morina
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
- Department of Plant Biophysics and Biochemistry, Czech Academy of Sciences, Biology Centre, Institute of Plant Molecular Biology, České Budějovice, Czech Republic
- Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia
| | - Sachiko Hirota
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
| | - Umeo Takahama
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
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16
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Shkolnikov H, Belochvostov V, Okun Z, Shpigelman A. The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Pico J, Xu K, Guo M, Mohamedshah Z, Ferruzzi MG, Martinez MM. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chem 2019; 297:124990. [DOI: 10.1016/j.foodchem.2019.124990] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 06/09/2019] [Accepted: 06/10/2019] [Indexed: 01/09/2023]
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18
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Hibi Y, Yanase E. Oxidation of Procyanidins with Various Degrees of Condensation: Influence on the Color-Deepening Phenomenon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4940-4946. [PMID: 30994340 DOI: 10.1021/acs.jafc.9b02085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Color deepening in red rice is a known phenomenon that occurs during postharvest storage. As procyanidins potentially causes this color deepening, we previously subjected synthetic procyanidin B3, a model procyanidin, to chemical oxidation and determined the structures of the products. To further elucidate the effects of various degrees of polymerization on color deepening, in this study we oxidized synthetic procyanidin C2. The intensity of the UV-vis absorption between 300 and 500 nm in the spectrum of the reaction mixture increased with increasing oxidation time. This absorption following the oxidation of procyanidin C2 was more intense than that of procyanidin B3. HPLC-ESI-MS of the oxidized reaction mixture revealed several new peaks that suggested the formation of products with new intramolecular rather than intermolecular bonds. The major product was structurally identified by comparison with the UPLC-ESI-MS/MS data for a synthetic procyanidin C2 oxide, independently prepared by condensing procyanidin B3 oxide and taxifolin.
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Affiliation(s)
- Yoshihide Hibi
- Faculty of Applied Biological Sciences , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Emiko Yanase
- Faculty of Applied Biological Sciences , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
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Zhong JL, Muhammad N, Gu YC, Yan WD. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Okiyama DCG, Soares ID, Cuevas MS, Crevelin EJ, Moraes LAB, Melo MP, Oliveira AL, Rodrigues CEC. Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent. Food Res Int 2018; 114:20-29. [PMID: 30361017 DOI: 10.1016/j.foodres.2018.07.055] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/12/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Cocoa shell (CS) is a co-product of the cocoa industry used mainly as fuel for boilers but with secondary applications as fertilizer and in animal feed. Although it is known that this material is rich in flavanols and alkaloids, to date, a study has not been conducted that has quantitatively identified these compounds in CS. Thus, the aim of this work was to characterize CS in terms of its composition, regarding catechin, epicatechin, procyanidin B2, caffeine and theobromine, and to evaluate the extraction kinetics of the total flavanols using pressurized liquid extraction (PLE) with absolute ethanol. For the determination of the extraction kinetic data, the DMAC method was used, while each compound was quantified using a UPLC-MS/MS analysis. The major compounds found were theobromine and epicatechin (mean values of 9.89 and 3.5 mg/g CS, respectively). PLE proved to be quite effective; the flavanols extraction yield was enhanced by increasing the temperature and extraction time however, high extraction times and temperatures degraded the procyanidins B2. Peleg's model applied to extraction data description provided a reasonable agreement with the experimental results, which allows their application in modeling and optimization of solid-liquid extraction of the total flavanols from cocoa bean shell.
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Affiliation(s)
- Dayane C G Okiyama
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Ingrid D Soares
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Maitê S Cuevas
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Eduardo J Crevelin
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Luiz A B Moraes
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Mariza P Melo
- Biological Chemistry Laboratory (LQB), Department of Basic Sciences, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Alessandra L Oliveira
- High Pressure Laboratory and Natural Products (LTAPPN), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Christianne E C Rodrigues
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil.
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21
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Quiroz-Reyes CN, Fogliano V. Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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22
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Zhang D, Du M, Wei Y, Wang C, Shen L. A review on the structure-activity relationship of dietary flavonoids for protecting vascular endothelial function: Current understanding and future issues. J Food Biochem 2018. [DOI: 10.1111/jfbc.12557] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Di Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang China
| | - Mingzhao Du
- Department of Cardiology; Affiliated Hospital of Jiangsu University, Jiangsu University; Zhenjiang China
| | - Ying Wei
- Chinese National Research Institute of Food & Fermentation Industries; Beijing China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University (BTBU); Beijing China
| | - Lingqin Shen
- School of Chemistry and Chemical Engineering; Jiangsu University; Zhenjiang China
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23
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Aron PM, Shellhammer TH. Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3149-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Patricia M. Aron
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
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24
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Lončarić A, Pablo Lamas J, Guerra E, Kopjar M, Lores M. Thermal stability of catechin and epicatechin upon disaccharides addition. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13696] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Ante Lončarić
- Department of Food Technologies; Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Franje Kuhača 20 HR 31000 Osijek Croatia
| | - Juan Pablo Lamas
- Department of Analytical Chemistry, Nutrition and Food Science; Faculty of Chemistry; University of Santiago de Compostela; E-15782 Santiago de Compostela Spain
| | - Eugenia Guerra
- Department of Analytical Chemistry, Nutrition and Food Science; Faculty of Chemistry; University of Santiago de Compostela; E-15782 Santiago de Compostela Spain
| | - Mirela Kopjar
- Department of Food Technologies; Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Franje Kuhača 20 HR 31000 Osijek Croatia
| | - Marta Lores
- Department of Analytical Chemistry, Nutrition and Food Science; Faculty of Chemistry; University of Santiago de Compostela; E-15782 Santiago de Compostela Spain
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De Taeye C, Bodart M, Caullet G, Collin S. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4001-4008. [PMID: 28194790 DOI: 10.1002/jsfa.8265] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 01/18/2017] [Accepted: 02/06/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile. RESULTS Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products. CONCLUSION The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Marie Bodart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Gilles Caullet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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De Taeye C, Caullet G, Eyamo Evina VJ, Collin S. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1715-1723. [PMID: 28207258 DOI: 10.1021/acs.jafc.6b05262] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
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 A2E1 through fermentation, whereas a second epimer (A2E2) 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).
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Affiliation(s)
- Cédric De Taeye
- 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
| | - Gilles Caullet
- 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
| | - Victor Jos Eyamo Evina
- 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
| | - Sonia Collin
- 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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De Taeye C, Cibaka MLK, Collin S. Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa. Foods 2017; 6:foods6030018. [PMID: 28264525 PMCID: PMC5368537 DOI: 10.3390/foods6030018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 02/24/2017] [Indexed: 12/31/2022] Open
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).
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Affiliation(s)
- Cédric De Taeye
- 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.
| | - Marie-Lucie Kankolongo Cibaka
- 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.
| | - Sonia Collin
- 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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De Taeye C, Eyamo Evina VJ, Caullet G, Niemenak N, Collin S. Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8876-8885. [PMID: 27934293 DOI: 10.1021/acs.jafc.6b03892] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fresh, ripe cocoa beans from Cameroon (German cocoa/Amelonado group and ICS 40/Trinitario group) were subjected to fermentation-like incubations in acetic acid, lactic acid, or both and to natural fermentation. Two naturally fermented samples from Cuba (UF 654/Trinitario group and C 411/Criollo group) were also investigated. Both cyanidin-3-galactoside and cyanidin-3-arabinoside (found as major anthocyanins in colored beans only) were drastically degraded through fermentation, especially in small beans and in the presence of acetic acid. On the other hand, emergence of a cyanidin-rhamnose isomer was evidenced, even in Criollo beans. In addition to the recently described structures F1 and F2 [m/z = 575 in ESI(-)], three additional polyphenolic structures [F3, F4, and F5; m/z = 557 in ESI(+)] were found after fermentation, the two former ones resulting from epicatechin oxidation. Synthesis of F5 requires an interclass reaction between cyani(di)n and epicatechin, which explains its absence in fermented Criollo beans.
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Victor Jos Eyamo Evina
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
- Laboratory of Plant Physiology, Department of Biological Sciences, Higher Teacher's Training College, University of Yaounde I , P.O. Box 47, Yaounde, Cameroon
| | - Gilles Caullet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Nicolas Niemenak
- Laboratory of Plant Physiology, Department of Biological Sciences, Higher Teacher's Training College, University of Yaounde I , P.O. Box 47, Yaounde, Cameroon
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 box L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Carrillo-Hormaza L, Ramírez AM, Osorio E, Gil A. Optimization of Ultrasound-Assisted Extraction and Rapid Resolution Analysis of Flavanols and Methylxanthines for the Quality Control of Cocoa-Derived Products. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0610-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Eyamo Evina VJ, De Taeye C, Niemenak N, Youmbi E, Collin S. Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.047] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Fan FY, Shi M, Nie Y, Zhao Y, Ye JH, Liang YR. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers. Food Chem 2015; 196:347-54. [PMID: 26593500 DOI: 10.1016/j.foodchem.2015.09.056] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 09/11/2015] [Accepted: 09/14/2015] [Indexed: 01/06/2023]
Abstract
Tea catechins as a member of flavan-3-ols subclass with the same skeleton may behave differentially. This study investigated the chemical conversions of 8 catechins under heat treatment with the involvement of epimerization, hydrolysis and oxidation/condensation reactions. Three reactions were enhanced as temperature increased from 30 °C to 90 °C. The epimerization of non-gallated catechins was favored by epi-configuration but hindered by pyrogallol moiety, and the hydrolysis reaction of gallated catechins was facilitated by pyrogallol moiety. Epicatechin and epigallocatechin had the lowest thermostabilities due to epimerization and oxidation/condensation reactions respectively. Sufficient O2 was not a precondition for the occurrence of chemical conversions of catechins under heat treatment. Non-enzymatic oligomerization occurred to epi type catechins and catechin under heat treatment, and dehydrodicatechins A were mainly responsible for the browning of epicatechin and catechin solutions. The evidence of generation of catechin oligomers provides a novel way to explain sensory change of tea and relevant products during thermal processing.
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Affiliation(s)
- Fang-Yuan Fan
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Meng Shi
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Ying Nie
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Yue Zhao
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou 310058, China.
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
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