title: Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.
abstract: Cocoa beans are a well-known source of antioxidant polyphenols. Especially individual oligomeric proanthocyanidins demonstrated a significant contribution to the total antioxidant activity of cocoa compared to monomeric compounds. An NP-HPLC-online-DPPH assay was developed for separating the homologous series of oligomeric proanthocyanidins and the simultaneous assessment of their antioxidant capacity in relation to the degree of polymerization (DP). The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity. The sum of the total proanthocyanidin content (∑ DP1-DP13) decreased from 30mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in the final chocolate. The antioxidant capacity decreased accordingly from 25mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product.
authors: Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland. Electronic address: vasilisa.pedan@zhaw.ch.
authors: Vasilisa
authors: V
authors: Pedan
authors: Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
authors: Norbert
authors: N
authors: Fischer
authors: Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
authors: Konrad
authors: K
authors: Bernath
authors: Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
authors: Tilo
authors: T
authors: Hühn
authors: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany.
authors: Sascha
authors: S
authors: Rohn
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001331:Automation; D002099:Cacao / Q000737:chemistry; D000069956:Chocolate / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005511:Food Handling; D058105:Polymerization; D059808:Polyphenols / Q000737:chemistry; D044945:Proanthocyanidins / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D059808:Polyphenols; D044945:Proanthocyanidins; C013221:proanthocyanidin
keywords: Antioxidant capacity; Chocolate manufacturing process; Oligomeric proanthocyanidins