title: Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
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 A2E1through 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).
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Cédric
authors.initials: C
authors.lastname: De Taeye
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Gilles
authors.initials: G
authors.lastname: Caullet
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Victor Jos
authors.initials: VJ
authors.lastname: Eyamo Evina
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Sonia
authors.identifier: http://orcid.org/0000-0001-6574-8237
authors.initials: S
authors.lastname: Collin
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry*; D003296:Cooking; D005285:Fermentation; D013058:Mass Spectrometry; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D044945:Proanthocyanidins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry
chemical_list: D010936:Plant Extracts; D044945:Proanthocyanidins; C542735:procyanidin A2; D002392:Catechin
keywords: cocoa fermentation; cyanidin; epimers; flavan-3-ol; procyanidin A2