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 (LCMS) 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.
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 (LCMS) 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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