title: Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa.
abstract: Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLCHRMS/MS(ESI(-))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reaction involved in its degradation (accounting for 62% of degradation products). In addition to depolymerization, cocoa procyanidin C1 also proved sensitive to oxidation, yielding once- and twice-oxidized dimers. No chemical oligomer involving the native trimer was found in either model medium or cocoa, while two C1 isomers were retrieved. C1 degradation products exhibited antioxidant activity (monitored by RPHPLC-Online TEAC) close to that of C1 (when expressed in µM TE/mg·kg-1).
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. cedric.detaeye@uclouvain.be.
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. marie-lucie.kankolongo@uclouvain.be.
authors.forename: Marie-Lucie Kankolongo
authors.initials: MK
authors.lastname: Cibaka
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. sonia.collin@uclouvain.be.
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
keywords: Procyanidin C1; epimers; flavan-3-ols; model medium; online TEAC