Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
(2006) Food Chemistry — Vol. 98, n° 4, p. 649-657 (2006)
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- Abstract
- trans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and ethanol/water (80/20, v/v) solid-liquid extraction at 60 degrees C before reverse-phase HPLC-MS/MS analysis (atmospheric pressure chemical ionization [APCI] in the positive mode). Thanks to an exceptionally high procyanidin content, chocolate products displayed higher antioxidant activity than much more concentrated commercial stilbene extracts. (c) 2005 Elsevier Ltd. All rights reserved.
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Citations
Counet, C., Callemien, D., & Collin, S. (2006). Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid. Food Chemistry, 98(4), 649-657. https://doi.org/10.1016/j.foodchem.2005.06.030 (Original work published 2006)