title: Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography.
abstract: In this work, an efficient method for preparative separation of procyanidins from raw cacao bean extract by high-speed counter-current chromatography (HSCCC) was developed. Under the optimized solvent system of n-hexane-ethyl acetate-water (1:50:50, v/v/v) with a combination of head-tail and tail-head elution modes, various procyanidins fractions with different polymerization degrees were successfully separated. UPLC, QTOF-MS and1H NMR analysis verified that these fractions contained monomer up to pentamer respectively. Dimeric procyanidin B2 (purity>86%) could be isolated by HSCCC in a single run. Other individual procyanidins in these fractions could be further isolated and purified by preparative HPLC. The developed HSCCC together with preparative HPLC techniques appeared to be a useful tool for large preparation of different procyanidins from cacao beans. Furthermore, by antioxidant activity assays, it was proved that both fractions and individual procyanidins possessed greater antioxidant activities compared to standard trolox. The antioxidant activities of procyanidins increase as the increase of their polymerization degree.
authors.affiliation: School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China.
authors.forename: Lingxi
authors.initials: L
authors.lastname: Li
authors.affiliation: School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; Department of Pharmacy, Jiamusi University, 154007 Jiamusi, China.
authors.forename: Shuting
authors.initials: S
authors.lastname: Zhang
authors.affiliation: School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Cui
authors.affiliation: School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Li
authors.affiliation: School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 110016 Shenyang, China.
authors.forename: Lanxin
authors.initials: L
authors.lastname: Luo
authors.affiliation: School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China.
authors.forename: Peiyu
authors.initials: P
authors.lastname: Zhou
authors.affiliation: School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China; Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal. Electronic address: baoshan.sun@gmail.com.
authors.forename: Baoshan
authors.initials: B
authors.lastname: Sun
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D052160:Benzothiazoles / Q000737:chemistry; D044946:Biflavonoids / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000737:chemistry; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003377:Countercurrent Distribution / Q000379:methods*; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D044945:Proanthocyanidins / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D012997:Solvents; D013451:Sulfonic Acids / Q000737:chemistry
chemical_list: D000975:Antioxidants; D052160:Benzothiazoles; D044946:Biflavonoids; D001713:Biphenyl Compounds; D010851:Picrates; D010936:Plant Extracts; D044945:Proanthocyanidins; D012997:Solvents; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C017674:procyanidin; D002392:Catechin; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Antioxidant activity; Cacao bean; High-speed counter-current chromatography; Procyanidin; Separation