1. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
- Author
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Ángel A. Carbonell-Barrachina, Daniel E. León-Perez, Jean-Marie Galano, Thierry Durand, Federico Ferreres, Alexandre Guy, Marina Cano-Lamadrid, Sonia Medina, Camille Oger, Angel Gil-Izquierdo, José Restrepo-Osorno, Claudio Jiménez-Cartagena, Julián Londoño-Londoño, CEBAS-CSIC, Instituto de Ciencia y Tecnología Alimentaria (INTAL), Corporacion Universitaria Lasallista, University of Elche (Spain), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), and Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)
- Subjects
Theobroma ,Health benefits ,Cocoa beans ,01 natural sciences ,Analytical Chemistry ,0404 agricultural biotechnology ,Tandem Mass Spectrometry ,[CHIM]Chemical Sciences ,Phytofurans ,Food science ,Furans ,Chromatography, High Pressure Liquid ,2. Zero hunger ,chemistry.chemical_classification ,Cacao ,Mass spectrometry ,biology ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Oxidative Stress ,chemistry ,Phytoprostanes ,PUFAs ,Fatty Acids, Unsaturated ,Fermentation ,Food Science ,Polyunsaturated fatty acid - Abstract
International audience; 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.
- Published
- 2019