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Article

Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques

1
School of Chemical Engineering, Food Science & Technology Research Center (CICTA), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 68002, Colombia
2
Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
3
Chenoweth Laboratory, Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Luciana Mosca
Received: 25 May 2020 / Revised: 14 June 2020 / Accepted: 16 June 2020 / Published: 19 June 2020
(This article belongs to the Special Issue Plant Based Chemistry – Towards “Green Chemistry 2.0”)
To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC extract was fractionated by several methodologies, including solid phase extraction, Sephadex LH-20 gel permeation, and preparative HPLC using C18 and diol stationary phases. All the isolated fractions were analyzed by UHPLC-QTOF-MS to determine their relative composition. According to our results, classical techniques allowed good separation of alkaloids, catechins, dimers, and trimers, but were inefficient for oligomeric PCs. Preparative C18-HPLC method allowed the attainment of high relative composition of fractions enriched with alkaloids, catechins, and PCs with degree of polymerization (DP) < 4. However, the best results were obtained by preparative diol-HPLC, providing a separation according to the increasing DP. According to the mass spectrometry fragmentation pattern, the nine isolated fractions (Fractions II–X) consisted of exclusively individual PCs and their corresponding isomers (same DP). In summary, an efficient, robust, and fast method using a preparative diol column for the isolation of PCs is proposed. Regarding DPPH and ABTS•+ scavenging activity, it increases according to the DP; therefore, the highest activity was for cocoa extract > PCs > monomers. Thereby, cocoa procyanidins might be of interest to be used as alternative antioxidants. View Full-Text
Keywords: cocoa polyphenolic extract; procyanidins; fractionation; preparative separation; antioxidant activity cocoa polyphenolic extract; procyanidins; fractionation; preparative separation; antioxidant activity
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MDPI and ACS Style

Toro-Uribe, S.; Herrero, M.; Decker, E.A.; López-Giraldo, L.J.; Ibáñez, E. Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques. Molecules 2020, 25, 2842. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25122842

AMA Style

Toro-Uribe S, Herrero M, Decker EA, López-Giraldo LJ, Ibáñez E. Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques. Molecules. 2020; 25(12):2842. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25122842

Chicago/Turabian Style

Toro-Uribe, Said, Miguel Herrero, Eric A. Decker, Luis J. López-Giraldo, and Elena Ibáñez. 2020. "Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques" Molecules 25, no. 12: 2842. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25122842

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