Antioxidant properties of cocoa powder.

Citation

Md Jalil, Abbe Maleyki and Ismail, Amin (2010) Antioxidant properties of cocoa powder. Journal of Food Biochemistry, 34 (1). pp. 111-128. ISSN 0145-8884; ESSN: 1745-4514

Abstract

This study was aimed to determine antioxidant properties of cocoa powder. Crude cocoa extracts were fractionated using prepacked column (25 cm × 2.0 cm) with Sephadex LH 20 and an increase in water-acetone (85:15, 70:30, and 40:60, v/v) as elution. The resulting fractions 1 (F1), 2 (F2) and 3 (F3) were tested for phenolic contents, antioxidant capacity, identification of bioactive compounds liquid chromatography-mass spectrometry (LC-MS) and stability test. Theobromine and caffeine were major compounds detected in F1 and F2. Monomer, dimer and trimer were identified in F3 as m/z 289, 578 and 867, respectively. Addition of F1 and F2 could reduce antioxidant capacity of F3. Catechin and epicatechin in F3 was stable when stored at 4 and -20C for 5 months. High antioxidant capacity in F3 was likely due to the monomeric, dimeric and trimeric phenolic compounds. The presence of methylxanthines could reduce antioxidant capacity of flavonoids in cocoa powder.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Medicine and Health Science
DOI Number:	https://doi.org/10.1111/j.1745-4514.2009.00268.x
Publisher:	Wiley
Keywords:	Cocoa powder; Antioxidants; Polyphenol; Methylxantine
Depositing User:	Raja Norazlinda Raja Azenam
Date Deposited:	05 Dec 2014 02:06
Last Modified:	20 Oct 2015 23:31
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4514.2009.00268.x
URI:	http://psasir.upm.edu.my/id/eprint/13192
Statistic Details:	View Download Statistic

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