Stilbenic profile of cocoa liquors from different origins determined by RP-HPLC-APCI(+)-MS/MS. Detection of a new resveratrol hexoside.
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.
Jerkovic
Vesna
V
Unite de Brasserie et des Industries Alimentaires, Earth and Life Institute, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain, B-1348 Louvain-la-Neuve, Belgium.
Bröhan
Meike
M
Monnart
Elise
E
Nguyen
Fanny
F
Nizet
Sabrina
S
Collin
Sonia
S
D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005843:Geography; D007536:Isomerism; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D011786:Quality Control; D013267:Stilbenes / Q000737:chemistry*; D053719:Tandem Mass Spectrometry / Q000379:methods*
D010936:Plant Extracts; D013267:Stilbenes