Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate.
(2003) Journal of agricultural and food chemistry — Vol. 51, n° 23, p. 6816-6822 (2003)
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- Abstract
- Of three different solvents (acetone, ethanol, and methanol) mixed with water and acetic acid, the acetone/water/acetic acid mixture (70:28:2, v/v) proved to be best for extracting dark-chocolate procyanidins. High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-MS-ESI) was further used to identify oligomers found in the extract. After HPLC fraction collection, the reduction power of flavanoid fractions was measured in the AAPH [2,2'-azobis(2-amidinopropane)dihydrochloride] assay, where oxidation of linoleic acid is induced in an aqueous dispersion. Even expressed in relative monomeric efficiency units, the oxidation-inhibiting power of polymerized oligomers is much stronger than that of monomers. A comparison with 10 usual antioxidants indicated that oligomers with three or more (epi)catechin units are by far the most efficient.
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Counet, C., & Collin, S. (2003). Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate. Journal of agricultural and food chemistry, 51(23), 6816-6822. https://doi.org/10.1021/jf030349g (Original work published 2003)