Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products
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- 作者：Liwei Gu ; Suzanne E. House ; Xianli Wu ; Boxin Ou ; and Ronald L. Prior
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：May 31, 2006
- 年：2006
- 卷：54
- 期：11
- 页码：4057 - 4061
- 全文大小：115K
- 年卷期：v.54,no.11(May 31, 2006)
- ISSN：1520-5118
文摘
Cocoa and chocolate products from major brands were analyzed blind for total antioxidant capacity(AOC) (lipophilic and hydrophilic ORACFL), catechins, and procyanidins (monomer through polymers).Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolatewith NIST certified values. Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS)content. The natural cocoa powders (average 87% of NFCS) contained the highest levels of AOC(826 ± 103 
mol of TE/g) and PCs (40.8 ± 8.3 mg/g). Alkalized cocoa (Dutched powders, average80% NFCS) contained lower AOC (402 ± 6 mol of TE /g) and PCs (8.9 ± 2.7 mg/g). Unsweetenedchocolates or chocolate liquor (50% NFCS) contained 496 ± 40 mol of TE /g of AOC and 22.3 ±2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowestconcentrations of AOC (80 ± 10 mol of TE /g) and PCs (2.7 ± 0.5 mg/g). One serving of cocoa (5g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 mol of TEof AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority offoods consumed in America. The monomers through trimers, which are thought to be directlybioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacitycontributed >90% of AOC in all products. The correlation coefficient between AOC and PCs inchocolates was 0.92, suggesting that PCs are the dominant antioxidants in cocoa and chocolates.These results indicate that NFCS is correlated with AOC and PC in cocoa and chocolate products.Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, althoughnot to the same extent.Keywords: Antioxidant; cocoa; chocolates; procyanidins; catechin; ORACFL
mol of TE/g) and PCs (40.8 ± 8.3 mg/g). Alkalized cocoa (Dutched powders, average80% NFCS) contained lower AOC (402 ± 6 mol of TE /g) and PCs (8.9 ± 2.7 mg/g). Unsweetenedchocolates or chocolate liquor (50% NFCS) contained 496 ± 40 mol of TE /g of AOC and 22.3 ±2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowestconcentrations of AOC (80 ± 10 mol of TE /g) and PCs (2.7 ± 0.5 mg/g). One serving of cocoa (5g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 mol of TEof AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority offoods consumed in America. The monomers through trimers, which are thought to be directlybioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacitycontributed >90% of AOC in all products. The correlation coefficient between AOC and PCs inchocolates was 0.92, suggesting that PCs are the dominant antioxidants in cocoa and chocolates.These results indicate that NFCS is correlated with AOC and PC in cocoa and chocolate products.Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, althoughnot to the same extent.Keywords: Antioxidant; cocoa; chocolates; procyanidins; catechin; ORACFL