Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents

Daniel León-Perez; Sonia Medina; Julián Londoño-Londoño; Marina Cano-Lamadrid; Ángel Carbonell-Barrachina; Thierry Durand; Alexandre Guy; Camille Oger; Jean-Marie Galano; Federico Ferreres; Claudio Jiménez-Cartagena; José Restrepo-Osorno; Ángel Gil-Izquierdo

doi:10.1016/j.foodchem.2018.12.072

Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents

Food Chem. 2019 May 15:280:231-239. doi: 10.1016/j.foodchem.2018.12.072. Epub 2018 Dec 21.

Affiliations

¹ Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain; Instituto de Ciencia y Tecnología Alimentaria - INTAL, Itagüi, Antioquia, Colombia.
² Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain; Faculty of Engineering, Food Engineering Program, Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia. Electronic address: smescudero@cebas.csic.es.
³ Instituto de Ciencia y Tecnología Alimentaria - INTAL, Itagüi, Antioquia, Colombia.
⁴ Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
⁵ Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, Montpellier, France.
⁶ Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
⁷ National Federation of Cocoa, FEDECACAO, Colombia.
⁸ Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain. Electronic address: angelgil@cebas.csic.es.

PMID: 30642491
DOI: 10.1016/j.foodchem.2018.12.072

Abstract

Cocoa has been widely discussed as a bioactive food rich in sensory stimulation and health benefits. However, no information has been provided concerning phytoprostanes (PhytoPs) and phytofurans (PhytoFs) in cocoa. These compounds are of interest because they play a role in the regulation of immune function. The present study included 31 cocoa clones. The PhytoPs and PhytoFs were quantified by UHPLC-QqQ-MS/MS. The total PhytoPs and PhytoFs contents ranged from 221.46 to 1589.83 ng g^-1 and from 1.18 to 13.13 ng g^-1, respectively. The profiles of the PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clones analysed. The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may represent an additional benefit of the consumption of foods derived from cocoa.

Keywords: Cocoa beans; Mass spectrometry; Oxidative stress; PUFAs; Phytofurans; Phytoprostanes.

Publication types

Comparative Study

MeSH terms

Cacao / chemistry*
Cacao / metabolism
Chromatography, High Pressure Liquid
Fatty Acids, Unsaturated / analysis*
Furans / analysis*
Oxidative Stress
Tandem Mass Spectrometry / methods*

Substances

Fatty Acids, Unsaturated
Furans