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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3732
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dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorFischer, Norbert-
dc.contributor.authorRohn, Sascha-
dc.date.accessioned2018-06-14T09:23:05Z-
dc.date.available2018-06-14T09:23:05Z-
dc.date.issued2016-
dc.identifier.issn1618-2642de_CH
dc.identifier.issn1618-2650de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6878-
dc.descriptionErworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)de_CH
dc.description.abstractCocoa beans contain secondary metabolites ranging from simple alkaloids to complex polyphenols with most of them believed to possess significant health benefits. The increasing interest in these health effects has prompted the need to develop techniques for their extraction, fractionation, separation, and analysis. This work provides an update on analytical procedures with a focus on establishing a gentle extraction technique. Cocoa beans were finely ground to an average particle size of <100 μm, defatted at 20°C using n-hexane, and extracted three times with 50 % aqueous acetone at 50°C. Determination of the total phenolic content was done using the Folin-Ciocalteu assay, the concentration of individual polyphenols was analyzed by electrospray ionization high performance liquid chromatography-mass spectrometry (ESI-HPLC/MS). Fractions of bioactive compounds were separated by combining sequential centrifugal partition chromatography (SCPC) and gel permeation column chromatography using Sephadex LH-20. For SCPC, a two-phase solvent system consisting of ethyl acetate/n-butanol/water (4:1:5, v/v/v) was successfully applied for the separation of theobromine, caffeine, and representatives of the two main phenolic compound classes flavan-3-ols and flavonols. Gel permeation chromatography on Sephadex LH-20 using a stepwise elution sequence with aqueous acetone has been shown for effectively separating individual flavan-3-ols. Separation was obtained for (-)-epicatechin, proanthocyanidin dimer B2, trimer C1, and tetramer cinnamtannin A2. The purity of alkaloids and phenolic compounds was determined by HPLC analysis and their chemical identity was confirmed by mass spectrometry.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofAnalytical and Bioanalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCocoa proanthocyanidinsde_CH
dc.subjectGel permeation chromatographyde_CH
dc.subjectSequential centrifugal partition chromatographyde_CH
dc.subjectTotal phenolic contentde_CH
dc.subjectCacaode_CH
dc.subjectCentrifugationde_CH
dc.subjectChemical Fractionationde_CH
dc.subjectChromatographyde_CH
dc.subjectHigh Pressure Liquidde_CH
dc.subjectFlavonolsde_CH
dc.subjectPolyphenolsde_CH
dc.subjectProanthocyanidinsde_CH
dc.subjectMass spectrometryde_CH
dc.subjectGelde_CH
dc.subjectElectrospray Ionizationde_CH
dc.subject.ddc572: Biochemiede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleExtraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatographyde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.21256/zhaw-3732-
dc.identifier.doi10.1007/s00216-016-9705-7de_CH
dc.identifier.pmid27318471de_CH
zhaw.funding.euNode_CH
zhaw.issue21de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end5914de_CH
zhaw.pages.start5905de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume408de_CH
zhaw.embargo.end2022-01-01de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
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Pedan, V., Fischer, N., & Rohn, S. (2016). Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography. Analytical and Bioanalytical Chemistry, 408(21), 5905–5914. https://doi.org/10.21256/zhaw-3732
Pedan, V., Fischer, N. and Rohn, S. (2016) ‘Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography’, Analytical and Bioanalytical Chemistry, 408(21), pp. 5905–5914. Available at: https://doi.org/10.21256/zhaw-3732.
V. Pedan, N. Fischer, and S. Rohn, “Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography,” Analytical and Bioanalytical Chemistry, vol. 408, no. 21, pp. 5905–5914, 2016, doi: 10.21256/zhaw-3732.
PEDAN, Vasilisa, Norbert FISCHER und Sascha ROHN, 2016. Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography. Analytical and Bioanalytical Chemistry. 2016. Bd. 408, Nr. 21, S. 5905–5914. DOI 10.21256/zhaw-3732
Pedan, Vasilisa, Norbert Fischer, and Sascha Rohn. 2016. “Extraction of Cocoa Proanthocyanidins and Their Fractionation by Sequential Centrifugal Partition Chromatography and Gel Permeation Chromatography.” Analytical and Bioanalytical Chemistry 408 (21): 5905–14. https://doi.org/10.21256/zhaw-3732.
Pedan, Vasilisa, et al. “Extraction of Cocoa Proanthocyanidins and Their Fractionation by Sequential Centrifugal Partition Chromatography and Gel Permeation Chromatography.” Analytical and Bioanalytical Chemistry, vol. 408, no. 21, 2016, pp. 5905–14, https://doi.org/10.21256/zhaw-3732.


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