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Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

Cédric De Taeye, Gilles Caullet, Victor Jos Eyamo Evina, Sonia Collin

J Agric Food Chem. 2017 Mar 1;65(8):1715-1723.

PMID: 28207258

Abstract:

Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP41743413	Procyanidin A2		41743-41-3	Price

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