Stilbenic Profile of Cocoa Liquors from Different Origins Determined by RP-HPLC-APCI(+)-MS/MS. Detection of a New Resveratrol Hexoside.
(2010) Journal of Agricultural and Food Chemistry — Vol. 58, n° 11, p. 7067-7074 (2010)
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- Abstract
- trans-Resveratrol and trans-piceid were recently discovered in chocolate. In the present work, both were quantified by RP-HPLC-APCI(+)-MS/MS in 22 cocoa liquors from 11 different countries. A very large range of concentrations was observed for trans-piceid. The most concentrated sample (Arriba 06) reached 0.4 and 2.6 mg/kg of trans-resveratrol and trans-piceid, respectively, but in other cultivars stilbene levels were five times lower. Neither cis-resveratrol nor cis-piceid was found in cocoa liquors. An unknown compound eluting 0.5 min before trans-piceid and present at concentrations up to 0.8 mg/kg of trans-piceid equivalents in cocoa liquors was tentatively identified by HRMS as a trans-piceid-like hexoside.
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Citations
Jerkovic, V., Bröhan, M., Monnart, E., Nguyen, F., Nizet, S., & Collin, S. (2010). Stilbenic Profile of Cocoa Liquors from Different Origins Determined by RP-HPLC-APCI(+)-MS/MS. Detection of a New Resveratrol Hexoside. Journal of Agricultural and Food Chemistry, 58(11), 7067-7074. https://doi.org/10.1021/jf101114c (Original work published 2010)