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Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

Plaza, Merichel LU ; Oliveira, Diana LU ; Nilsson, Anne LU and Turner, Charlotta LU (2017) In Food Analytical Methods
Abstract

Cocoa and cocoa products have broad and well-proven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to... (More)

Cocoa and cocoa products have broad and well-proven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLC-mass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more “green” in terms of using less organic solvents.

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author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
Antioxidant capacity, Cocoa, Electrochemical detector, Flavanols, Pressurized hot water extraction
in
Food Analytical Methods
pages
15 pages
publisher
Springer
external identifiers
  • scopus:85011932397
  • wos:000405821500006
ISSN
1936-9751
DOI
10.1007/s12161-017-0830-5
language
English
LU publication?
yes
id
d5a11687-6c22-4235-a62a-fbf72b409ad4
date added to LUP
2017-02-23 07:41:30
date last changed
2018-01-07 11:52:04
@article{d5a11687-6c22-4235-a62a-fbf72b409ad4,
  abstract     = {<p>Cocoa and cocoa products have broad and well-proven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLC-mass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more “green” in terms of using less organic solvents.</p>},
  author       = {Plaza, Merichel and Oliveira, Diana and Nilsson, Anne and Turner, Charlotta},
  issn         = {1936-9751},
  keyword      = {Antioxidant capacity,Cocoa,Electrochemical detector,Flavanols,Pressurized hot water extraction},
  language     = {eng},
  month        = {02},
  pages        = {15},
  publisher    = {Springer},
  series       = {Food Analytical Methods},
  title        = {Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products},
  url          = {http://dx.doi.org/10.1007/s12161-017-0830-5},
  year         = {2017},
}