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Stilbenic profile of cocoa liquors from different origins determined by HPLC-APCI(+)-MS/MS. Identification of a hexoside analog of piceid

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Jerkovic, Vesna [UCL] Bröhan, Meike [UCL] Collin, Sonia [UCL]

trans-Resveratrol and trans-piceid were recently discovered in chocolate. In the present work, both were quantified by RP-HPLC-APCI(þ)-MS/MS in 22 cocoa liquors from 11 different countries. A very large range of concentrations was observed for trans-piceid. The most concentrated sample Arriba 06) reached 0.4 and 2.6 mg/kg of trans-resveratrol and trans-piceid, respectively, but in other cultivars stilbene levels were five times lower. Neither cis-resveratrol nor cis-piceid was found in cocoa liquors. An unknown compound eluting 0.5 min before trans-piceid and present at concentrations up to 0.8 mg/kg of trans-piceid equivalents in cocoa liquors was tentatively identified by HRMS as a trans-piceid-like hexoside.

Document type Communication à un colloque (Conference Paper) – Poster
Access type Accès restreint
Language Anglais
Conference "XXVième Conférence internationale sur les polyphénols", Montpellier, France (du 23 août au 27 août 2010)
Affiliation UCL - SST/ELI/ELIM - Applied Microbiology
Keywords Resveratrol ; stilbene ; polyphenol ; cocoa ; chocolate ; resveratrol galactoside ; piceid
Links
Bibliographic reference Jerkovic, Vesna ; Bröhan, Meike ; Collin, Sonia. Stilbenic profile of cocoa liquors from different origins determined by HPLC-APCI(+)-MS/MS. Identification of a hexoside analog of piceid.XXVième Conférence internationale sur les polyphénols (Montpellier, France, du 23 août au 27 août 2010).
Permanent URL http://hdl.handle.net/2078.1/71906