Counet, C
Callemien, Delphine
[UCL]
Collin, Sonia
[UCL]
trans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and ethanol/water (80/20, v/v) solid-liquid extraction at 60 degrees C before reverse-phase HPLC-MS/MS analysis (atmospheric pressure chemical ionization [APCI] in the positive mode). Thanks to an exceptionally high procyanidin content, chocolate products displayed higher antioxidant activity than much more concentrated commercial stilbene extracts. (c) 2005 Elsevier Ltd. All rights reserved.
Bibliographic reference |
Counet, C ; Callemien, Delphine ; Collin, Sonia. Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid. In: Food Chemistry, Vol. 98, no. 4, p. 649-657 (2006) |
Permanent URL |
http://hdl.handle.net/2078.1/38508 |