Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents. (15th May 2019)

• Record Type: Journal Article
• Authors: León-Perez, Daniel; Medina, Sonia; Londoño-Londoño, Julián; Cano-Lamadrid, Marina; Carbonell-Barrachina, Ángel; Durand, Thierry; Guy, Alexandre; Oger, Camille; Galano, Jean-Marie; Ferreres, Federico; Jiménez-Cartagena, Claudio; Restrepo-Osorno, José; Gil-Izquierdo, Ángel
• Is Part Of: Food chemistry. Volume 280(2019)
• Page Start: 231
• Page End: 239
• Publication Date: 2019-05-15
• Subjects: BHA Butylated hydroxyanisole -- ALA α-linolenic acid -- FAMEs fatty acids methyl esters -- GC–MS Gas chromatography–mass spectrometry -- IsoPs isoprostanes -- LOD limit of detection -- LOQ limit of quantification -- MRM multiple reaction monitoring -- Nfr2 nuclear factor erythroid-2 -- OS oxidative stress -- PCA principal components analysis -- PhytoFs phytofurans -- PhytoPs phytoprostanes -- PUFA polyunsaturated fatty acids -- PVDF polyvinylidene fluoride -- ROS reactive oxygen species -- RSD relative standard deviation -- SD standard deviation -- SPE solid-phase extraction -- UHPLC-ESI-QqQ-MS/MS ultra-high performance liquid chromatography-electrospray ionization-triple quadrupole mass spectrometry; Mass spectrometry -- Phytofurans -- Phytoprostanes -- Oxidative stress -- Cocoa beans -- PUFAs; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.12.072
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: First report of the occurrence of phytoprostanes and phytofurans in cocoa beans. The profiles of phytoprostanes and phytofurans varied according to the clone. Content of PUFAs were related to the amounts of phytoprostanes and phytofurans. Abstract: Cocoa has been widely discussed as a bioactive food rich in sensory stimulation and health benefits. However, no information has been provided concerning phytoprostanes (PhytoPs) and phytofurans (PhytoFs) in cocoa. These compounds are of interest because they play a role in the regulation of immune function. The present study included 31 cocoa clones. The PhytoPs and PhytoFs were quantified by UHPLC-QqQ-MS/MS. The total PhytoPs and PhytoFs contents ranged from 221.46 to 1589.83 ng g −1 and from 1.18 to 13.13 ng g −1, respectively. The profiles of the PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clones analysed. The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may represent an additional benefit of the consumption of foods derived from cocoa.