An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

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An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

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作者：Vasilisa Pedan^a ; ^{vasilisa.pedan@zhaw.ch" class="auth_mail" title="E-mail the corresponding author} ; Norbert Fischer^a ; Sascha Rohn^b
关键词：Condensed cocoa polyphenols ; Degree of polymerization ; Online NP-HPLC-DPPH ; Antioxidant capacity
刊名：Food Research International
出版年：2016
出版时间：November 2016
年：2016
卷：89
期：part_P2
页码：890-900
全文大小：624 K

文摘

•: An online NP-HPLC-DPPH assay was used to separate condensed cocoa polyphenols.
•: Correlation of antioxidant activity and degree of polymerization has been assessed.
•: Unroasted cocoa extract contains condensed polyphenols with a DP of up to decamer.
•: The highest value antioxidant capacity was found for nonamers and decamers.

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