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

doi:10.1016/S0031-9422(02)00051-1

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 journal › Article › peer-review

171 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	749-758
Number of pages	10
Journal	Phytochemistry
Volume	59
Issue number	7
DOIs	https://doi.org/10.1016/S0031-9422(02)00051-1
Publication status	Published - Apr 8 2002

Keywords

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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10.1016/S0031-9422(02)00051-1

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title = "Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects",

abstract = "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.",

keywords = "Antioxidant, Cacao liquor, Lipid peroxidation, Polyphenol, Proanthocyanidin glycosides, Radical scavenger, Sterculiaceae, Tannin, Theobroma cacao",

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T1 - Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects

AU - Hatano, Tsutomu

AU - Miyatake, Haruka

AU - Natsume, Midori

AU - Osakabe, Naomi

AU - Takizawa, Toshio

AU - Ito, Hideyuki

AU - Yoshida, Takashi

PY - 2002/4/8

Y1 - 2002/4/8

N2 - 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.

AB - 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.

KW - Antioxidant

KW - Cacao liquor

KW - Lipid peroxidation

KW - Polyphenol

KW - Proanthocyanidin glycosides

KW - Radical scavenger

KW - Sterculiaceae

KW - Tannin

KW - Theobroma cacao

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U2 - 10.1016/S0031-9422(02)00051-1

DO - 10.1016/S0031-9422(02)00051-1

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C2 - 11909632

AN - SCOPUS:0037041060

SN - 0031-9422

VL - 59

SP - 749

EP - 758

JO - Phytochemistry

JF - Phytochemistry

IS - 7

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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