期刊
FOOD RESEARCH INTERNATIONAL
卷 63, 期 -, 页码 353-359出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.05.031
关键词
Cocoa; Polyphenols; Flavonoids; Plant hormone; Mass spectrometry
Using a detailed HPLC-ESI-MS analysis including both high resolution and tandem MS analysis, a series of fourteen novel flavonoids were identified from alcoholic extracts of raw fermented cocoa beans from Cameroon. The novel compounds include a series of isomeric hexosides of flavan-3-ols and novel proanthocyanidine dimers and trimers and a sulfated flavan-3-ol. Additionally a jasmonic add sulfate derivative was identified in the cocoa bean extracts as one of the major metabolites produced under fermentation stress. Therefore, the chosen HPLC-ESI-MS analysis method revealed a greater complexity of the cocoa bean polyphenolic extract than previously reported and allowed individual assignment of novel compounds. (C) 2014 Published by Elsevier Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据