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https://doi.org/10.21256/zhaw-1135| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa |
| Autor/-in: | Pedan, Vasilisa Fischer, Norbert Rohn, Sascha |
| DOI: | 10.21256/zhaw-1135 10.1016/j.foodres.2015.10.030 |
| Erschienen in: | Food Research International |
| Erscheinungsdatum: | 9-Nov-2015 |
| Verlag / Hrsg. Institution: | Elsevier |
| Verlag / Hrsg. Institution: | Amsterdam |
| ISSN: | 0963-9969 1873-7145 |
| Sprache: | Englisch |
| Schlagwörter: | Condensed cocoa polyphenols; Degree of polymerisation; Online NP-HPLC-DPPH; Antioxidant capacity |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Unroasted cocoa beans are rich in monomeric flavanols and particularly epicatechin-based proanthocyanidin oligomers, with the latter making up to 60% of the total polyphenol content. Although the antioxidant activity of cocoa polyphenols is well known, it is still a challenging analytical field, especially, when it comes to the determination of condensed polyphenols and the evaluation of their single contribution to the overall activity. Therefore, an online NP-HPLC-DPPH assay was developed to separate the homologous series of condensed polyphenols for assessing their antioxidant capacity in relation to their degree of polymerization (DP), simultaneously. In this context, normal-phase chromatography allows separation of polyphenols based on their degree of polymerization. This study showed that an unroasted cocoa extract contains condensed polyphenols with a DP of up to 10 monomer units. By means of the online post-column derivatisation with 2,2-diphenyl-1-picrylhydrazyl (DPPH), the antioxidant capacity of the separated condensed polyphenols was assessed. It could be shown that, with the exception of the dimers, the contribution to the total antioxidant activity decreased from monomers to decamers. However, from the single proanthocyanidins identified, nonameric and decameric proanthocyanidins were found to have the highest values for the antioxidant capacity. The degree of polymerization associated with each molecular weight fraction was further confirmed using electrospray ionization mass spectrometry coupled with reverse-phase liquid chromatography. The online NP-HPLC-DPPH method can be used as qualitative and quantitative analysis of condensed proanthocyanidins and the simultaneous elucidation of the biological activity of proanthocyanidins in complex mixtures. |
| Weitere Angaben: | In Press |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/1135 |
| Volltext Version: | Akzeptierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY-NC-ND 4.0: Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International |
| Gesperrt bis: | 2016-11-09 |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| FRIN_Pedan et al. 2015.pdf | Accepted Version | 631.07 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Pedan, V., Fischer, N., & Rohn, S. (2015). An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa. Food Research International. https://doi.org/10.21256/zhaw-1135
Pedan, V., Fischer, N. and Rohn, S. (2015) ‘An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa’, Food Research International [Preprint]. Available at: https://doi.org/10.21256/zhaw-1135.
V. Pedan, N. Fischer, and S. Rohn, “An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa,” Food Research International, Nov. 2015, doi: 10.21256/zhaw-1135.
PEDAN, Vasilisa, Norbert FISCHER und Sascha ROHN, 2015. An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa. Food Research International. 9 November 2015. DOI 10.21256/zhaw-1135
Pedan, Vasilisa, Norbert Fischer, and Sascha Rohn. 2015. “An Online NP-HPLC-DPPH Method for the Determination of the Antioxidant Activity of Condensed Polyphenols in Cocoa.” Food Research International, November. https://doi.org/10.21256/zhaw-1135.
Pedan, Vasilisa, et al. “An Online NP-HPLC-DPPH Method for the Determination of the Antioxidant Activity of Condensed Polyphenols in Cocoa.” Food Research International, Nov. 2015, https://doi.org/10.21256/zhaw-1135.
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