Browse > Article

In vitro Antioxidant Activities of Cocoa Phenolics  

Jeong, Chang-Ho (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Choi, Gwi-Nam (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Kwak, Ji-Hyun (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Ji-Hye (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Choi, Sung-Gil (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Shim, Ki-Hwan (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Heo, Ho-Jin (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 100-106 More about this Journal
Abstract
The contents and antioxidant activities of various polyphenolic fractions from commercial cocoa powder were investigated. Total phenolics extracted by 0.01 M HCl, ethyl acetate, and acidic methanol, from an 80% (v/v) methanolic extract of cocoa, were 19.25, 202.24, and 295.83 mg/g, respectively. Each fraction was capable of scavenging DPPH radicals in a concentration-dependent manner. Among the various fractions, the acidic methanol fraction had the highest ABTS radical scavenging ability. The reducing power of the 0.01 M HCl, ethyl acetate, and acidic methanol fractions were 0.44, 3.15, and 3.87, respectively, at 1,000 ${\mu}g/mL$. Antioxidant activities, as assessed by $\beta$-carotene bleaching and linoleic acid autoxidation, of the various phenolic fractions from cocoa decreased in the order acidic methanol > ethyl acetate > 0.01 M HCl. Inhibition of $\beta$-carotene bleaching mediated by the acidic methanol fraction was similar to that of the ethyl acetate fraction. The values were 60.18% and 58.97%, respectively, at 1,000 ${\mu}g/mL$. Therefore, cocoa and cocoa-containing products may contain natural antioxidants useful in prevention of diseases associated with aging.
Keywords
cocoa polyphenol; antioxidant;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Valko, M., Leibfritz, D., Moncol, J., Cronin, M.T., Mazur, M. and Telser, J. (2007) Free radicals and antioxidants in normal physiological function and human disease. Int. J. Biochem. Cell Biol., 39, 44-84   DOI   ScienceOn
2 Kaur, C., Kapoor, H.C. (2001) Antioxidants in fruits and vegetables - the millenium's health. Int. J. Food Sci. Technol., 36, 703-725   DOI   ScienceOn
3 Yoo, K.M., Lee, K.W., Moo, B.K. and Hwang, I.K. (2005) Antioxidant characteristics and preparation of chocolate added with sochyngryong-tang (Oriental medicinal plants extract). Korean J. Food Cookery Sci., 21, 585-590
4 Blois, M.A. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-2000   DOI   ScienceOn
5 Fellegrin, N., Ke, R., Yang, M. and Rice-Evans, C. (1999) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Methods Enzymol., 299, 379-389   DOI
6 Yen, G.H. and Chen, H.Y. (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 45, 27-32
7 Othman, A., Ismail, A., Ghani, N.A. and Adenan, I. (2007) Antioxidant capacity and phenolic content of cocoa beans. Food Chem., 100, 1523-1530   DOI   ScienceOn
8 Heo, H.J. and Lee, C.Y. (2005) Epicatechin and catechin in cocoa inhibit amyloid $\beta$ protein induced apoptosis. J. Agric. Food Chem., 53, 1445-1448   DOI   ScienceOn
9 Lee, K.W., Kim, Y.J., Lee, H.J. and Lee, C.Y. (2003) Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J. Agric. Food Chem., 51, 7292-7295   DOI   ScienceOn
10 Nijveldt, R.J., van Nood, E., van Hoorn, D.E., Boelens, P.G., van Norren, K. and van Leeuwen, P.A. (2001) Flavonoids: a review of probable mechanisms of action and potential applications. Am. J. Clin. Nutr., 74, 418-425   DOI
11 Lee, J.Y., Seo, J.S., Bang, B.H., Jeong, E.J. and Kim, K.P. (2003) Preparation of chocolate added with Monascus barley koji powder and quality characteristics. Korean J. Food Nutr., 16, 116-122
12 Elzaawely, A.A., Xuan, T.D. and Tawata, S. Antioxidant and antibacterial activities of Rumex japonicus HOUTT. aerial parts. Biol. Pharm. Bull., 28, 2225-2230
13 Jeong, C.H., Choi, G.N., Kim, J.H., Kwak, J.H., Choi, S.G. and Heo, H.J. (2009) Characterization of antioxidant activities from chestnut inner skin extracts. Food Sci. Biotechnol., 18, 1218-1223
14 Porter, L.J., Ma, Z. and Chan, B.G. (1991) Cacao procyanidins: major flavanoids and identification of some minor metabolites. Phytochemistry, 30, 1657-1663   DOI   ScienceOn
15 Dean, R.T., Gieseg, S. and Davies, M.J. (1993) Reactive species and their accumulation on radical damaged proteins. Tresnds Biochem. Sci., 18, 437-441   DOI   ScienceOn
16 Lee, J.Y., Hwang, W.I. and Lim, S.T. (2004) Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. J. Ethnopharmacol., 93, 409-415   DOI
17 Pura Naik, J. (2001) Improved highperformance liquid chromatography method to determine theobromine and caffeine in cocoa and cocoa products. J. Agric. Food Chem., 49, 3579-3583   DOI   ScienceOn
18 Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S. and Osawa, T. (1998) Antioxidative polyphenol isolated from Theobroma cacao. J. Agric. Food Chem., 46, 454-457   DOI   ScienceOn
19 McBride, T.J., Preston, B.D. and Loeb, L.A. (1991) Mutagenic spectrum resulting from DNA damage by oxygen radicals. Biochemistry, 30, 207-213   DOI   ScienceOn
20 Kim, D.O., Jeong, S.W. and Lee, C.Y. (2003) Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem., 81, 321-326   DOI   ScienceOn
21 Kim, D.O. and Lee, C.Y. (2002) Extraction and isolation of polyphenolics. In: Current Protocols in Food Analytical Chemistry, Wrolatad, R.E.(Editor), John Wiley & Sons Press, New York, USA, p.I1.2.1-I1.2.12.
22 Kim, H. and Keeney, P.G. (1984) (-)-Epicatechin contents in fermented and unfermented cocoa beans. J. Food Sci., 49, 1090-1092   DOI
23 Fridovich, I. (1986) Biological effects of the superoxide radical. Arch. Biochem. Biophys., 247, 1-11   DOI   ScienceOn
24 Lee, K.W., Kundu, J.K., Kim, S.O., Chun, K.S., Lee, H.J. and Surh, Y.J. (2006) Cocoa polyphenol inhibit phorbol ester-induced superoxide anion formation in cultured HL-60 cells and expression of cyclooxygenase-2 and activation of NF-KB and MAPKs in mouse skin in vivo. J. Nutr., 136, 1150-1155   DOI
25 Wollgast, J. and Anklam, E. (2000) Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res. Int., 33, 423-447   DOI   ScienceOn
26 Jung, S.J., Lee, J.H., Song, H.N., Seong, N.S., Lee, S.E. and Beak, N.I. (2004) Screening for antioxidant activity of plant medicinal extracts. J. Korean Soc. Appl. Biol. Chem., 47, 135-140
27 Gu, L., House, S.E., Wu, X., Ou, B. and Prior, R.L. (2006) Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J. Agric. Food Chem., 54, 4057-4061   DOI   ScienceOn
28 Yoo, K.M., Lee, C.H. and Hwang, I.K. (2008) Preparation of chocolate added with Yuza(Citrus junos Seib ex TANAKA) and its antioxidant characteristics. Korean J. Food Cookery Sci., 24, 222-227
29 Miller, K.B., Stuart, D.A., Smith, N.L., Lee, C.Y., Mchale, N.L., Flanagan, J.A., Ou, B. and Hurst, W.J. (2006) Antioxidant activity and polyphenol and procyanidin contents of elected commercially available cocoa-containing and chocolate products in the United states. J. Agric. Food Chem., 54, 4062-4068   DOI   ScienceOn
30 Ramiro-Puig, E., Casadesus, G., Lee, H.G., Zhu, X., McShea, A., Perry, G., Perez-Cano, F.J., Smith, M.A. and Castell, M. (2009) Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress. Eur. J. Nutr., 48, 54-61   DOI   ScienceOn
31 Jeong, C.H., Choi, G.N., Kim, J.H., Kwak, J.H., Kang, S.T., Choi, S.G. and Heo, H.J. (2009) In vitro antioxidant properties and phenolic composition of Korean commercial vinegars. Food Sci. Biotechnol., 18, 1258-1262