Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa
(2017) Journal of Agricultural and Food Chemistry — Vol. 65, n° 8, p. 1715-1723 (2017)
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- Abstract
- Cocoa is known as an important source of flavan-3-ols, but their fate “from the bean to the bar” is not yet clear. Here, procyanidin A2 found in native cocoa beans (9–13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(−)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).
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De Taeye, C., Caullet, G., Eyamo Evina, V. J., & Collin, S. (2017). Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa. Journal of Agricultural and Food Chemistry, 65(8), 1715-1723. https://doi.org/10.1021/acs.jafc.6b05262 (Original work published 2017)