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

Daniel León-Perez (1, 2) , Sonia Medina (1, 3) , Julián Londoño-Londoño , Marina Cano-Lamadrid (4) , Ángel Carbonell-Barrachina (4) , Thierry Durand (5) , Alexandre Guy (5) , Camille Oger (5) , Jean-Marie Galano (5) , Federico Ferreres (1) , Claudio Jiménez-Cartagena , José Restrepo-Osorno , Ángel Gil-Izquierdo (1)

1 CEBAS-CSIC
2 INTAL - Instituto de Ciencia y Tecnología Alimentaria
3 Corporacion Universitaria Lasallista
4 University of Elche (Spain)
5 IBMM - Institut des Biomolécules Max Mousseron [Pôle Chimie Balard]

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.

Mots clés: Mass spectrometry; Phytofurans; Phytoprostanes; Oxidative stress; Cocoa beans; PUFAs

Domaines: Chimie

Daniel León-Perez, Sonia Medina, Julián Londoño-Londoño, Marina Cano-Lamadrid, Ángel Carbonell-Barrachina, et al.. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents. Food Chemistry, 2019, 280, pp.231-239. ⟨10.1016/j.foodchem.2018.12.072⟩. ⟨hal-02417429⟩