Effect of the Number of Flavanol Units on the Antioxidant Activity of Procyanidin Fractions Isolated from Chocolate
- 4 October 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (23) , 6816-6822
- https://doi.org/10.1021/jf030349g
Abstract
Of three different solvents (acetone, ethanol, and methanol) mixed with water and acetic acid, the acetone/water/acetic acid mixture (70:28:2, v/v) proved to be best for extracting dark-chocolate procyanidins. High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC−MS-ESI) was further used to identify oligomers found in the extract. After HPLC fraction collection, the reduction power of flavanoid fractions was measured in the AAPH [2,2‘-azobis(2-amidinopropane)dihydrochloride] assay, where oxidation of linoleic acid is induced in an aqueous dispersion. Even expressed in relative monomeric efficiency units, the oxidation-inhibiting power of polymerized oligomers is much stronger than that of monomers. A comparison with 10 usual antioxidants indicated that oligomers with three or more (epi)catechin units are by far the most efficient. Keywords: Reduction power; AAPH method; polyphenols; procyanidins; dark chocolateKeywords
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