Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects

Tsutomu Hatano, Haruka Miyatake, Midori Natsume, Naomi Osakabe, Toshio Takizawa, Hideyuki Ito, Takashi Yoshida

Research output: Contribution to journalArticlepeer-review

171 Citations (Scopus)


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-scavenging activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diphenyl-2-picrylhydrazyl radical.

Original languageEnglish
Pages (from-to)749-758
Number of pages10
Issue number7
Publication statusPublished - Apr 8 2002


  • Antioxidant
  • Cacao liquor
  • Lipid peroxidation
  • Polyphenol
  • Proanthocyanidin glycosides
  • Radical scavenger
  • Sterculiaceae
  • Tannin
  • Theobroma cacao

ASJC Scopus subject areas

  • Biochemistry
  • Molecular Biology
  • Plant Science
  • Horticulture


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