Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

Plaza, MerichelLund University,Lunds universitet,Centrum för analys och syntes,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Centre for Analysis and Synthesis,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH,University of Alcalá (författare)

Cocoa and cocoa products have broad and well-proven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLC-mass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more “green” in terms of using less organic solvents.

Oliveira, DianaLund University,Lunds universitet,Centrum för preventiv livsmedelsforskning,Universitetets särskilda verksamheter,Food for Health Science Centre,University Specialised Centres(Swepub:lu)appl-dno (författare)
Nilsson, AnneLund University,Lunds universitet,Centrum för preventiv livsmedelsforskning,Universitetets särskilda verksamheter,Food for Health Science Centre,University Specialised Centres(Swepub:lu)inl-ani (författare)
Turner, CharlottaLund University,Lunds universitet,Centrum för analys och syntes,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Centre for Analysis and Synthesis,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)orga-cht (författare)
Centrum för analys och syntesKemiska institutionen (creator_code:org_t)

Ingår i:Food Analytical Methods: Springer Science and Business Media LLC10:8, s. 2677-26911936-97511936-976X

Av författaren/redakt...: Plaza, Merichel; Oliveira, Diana; Nilsson, Anne; Turner, Charlott ...

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