Journal
PHYTOCHEMISTRY
Volume 59, Issue 7, Pages 749-758Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/S0031-9422(02)00051-1
Keywords
cacao liquor; Theobroma cacao; Sterculiaceae; tannin; polyphenol; proanthocyanidin glycosides; antioxidant; lipid peroxidation; radical scavenger
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Purification of polar fractions from cacao liquor extracts gave 17 phenolics including four new compounds. The new compounds were characterized as a C-glycosidic flavan, an O-glycoside of a dimeric and two O-glycosides of trimeric A-linked proanthocyanidins, on the basis of spectroscopic data. Isolated polyphenols showed inhibitory effects on nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation in microsomes and on the autoxidation of linoleic acid. These effects were attributed to the radical-scavening activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diplienyl-2-picrylhydrazyl radical. (C) 2002 Published by Elsevier Science Ltd.
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