Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents

被引：17

作者：

Leon-Perez, Daniel ^{[1
,2
]}

Medina, Sonia ^{[1
,3
]}

Londono-Londono, Julian ^{[2
]}

Cano-Lamadrid, Marina ^{[4
]}

Carbonell-Barrachina, Angel ^{[4
]}

Durand, Thierry ^{[5
]}

Guy, Alexandre ^{[5
]}

Oger, Camille ^{[5
]}

Galano, Jean-Marie ^{[5
]}

Ferreres, Federico ^{[1
]}

Jimenez-Cartagena, Claudio ^{[2
]}

Restrepo-Osorno, Jose ^{[6
]}

Gil-Izquierdo, Angel ^{[1
]}

机构：

[1] CSIC, CEBAS, Dept Food Sci & Technol, Res Grp Qual Safety & Bioact Plant Foods, POB 164,Campus Univ Espinardo, Murcia 30100, Spain

[2] Inst Ciencia & Tecnol Alimentaria INTAL, Itagui, Antioquia, Colombia

[3] Corp Univ Lasallista, Fac Engn, Food Engn Program, Caldas, Antioquia, Colombia

[4] Miguel Hernandez Univ Elche, Dept Agrofood Technol, Carretera Beniel Km 3-2, Alicante 03312, Spain

[5] Univ Montpellier, ENSCM, IBMM, UMR 5247,CNRS, Montpellier, France

[6] FEDECACAO, Natl Federat Cocoa, Bogota, Colombia

来源：

FOOD CHEMISTRY | 2019年 / 280卷

关键词：

Mass spectrometry; Phytofurans; Phytoprostanes; Oxidative stress; Cocoa beans; PUFAs; UHPLC-QQQ-MS/MS; OXYGENATED METABOLITES; PROCESSING CONDITIONS; OXIDATIVE STRESS; FATTY-ACID; IDENTIFICATION; QUANTIFICATION; IMPACT; CHEMISTRY; PROFILE;

D O I：

10.1016/j.foodchem.2018.12.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cocoa has been widely discussed as a bioactive food rich in sensory stimulation and health benefits. However, no information has been provided concerning phytoprostanes (PhytoPs) and phytofurans (PhytoFs) in cocoa. These compounds are of interest because they play a role in the regulation of immune function. The present study included 31 cocoa clones. The PhytoPs and PhytoFs were quantified by UHPLC-QqQ-MS/MS. The total PhytoPs and PhytoFs contents ranged from 221.46 to 1589.83 ng g(-1) and from 1.18 to 13.13 ng g(-1), respectively. The profiles of the PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clones analysed. The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may represent an additional benefit of the consumption of foods derived from cocoa.

引用

页码：231 / 239

页数：9

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