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At least 127 records · Page 7Linked to original sources
PubMed2003

Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao).

Liquid chromatography coupled with ionspray mass spectrometry in the tandem mode (LC/MS/MS) with negative ion detection was used for the identification of a variety of phenolic compounds in a cocoa sample. Gradient elution with water and acetonitrile, both containing 0.1% HCOOH, was used. Standard solutions of 31 phenolic compounds, including benzoic and cinnamic acids and flavonoid compounds, were studied in the negative ion mode using MS/MS product ion scans. At low collisional activation, the deprotonated molecule [M - H](-) was observed for all the compounds studied. For cinnamic and benzoic acids, losses of CO(2) or formation of [M - CH(3)](-*) in the case of methoxylated compounds were observed. However, for flavonol and flavone glycosides, the spectra present both the deprotonated molecule [M - H](-) of the glycoside and the ion corresponding to the deprotonated aglycone [A - H](-). The latter ion is formed by loss of the rhamnose, glucose, galactose or arabinose residue from the glycosides. Different fragmentation patterns were observed in MS/MS experiments for flavone-C-glycosides which showed fragmentation in the sugar part. Fragmentation of aglycones provided characteristic ions for each family of flavonoids. The optimum LC/MS/MS conditions were applied to the characterization of a cocoa sample that had been subjected to an extraction/clean-up procedure which involved chromatography on Sephadex LH20 and thin-layer chromatographic monitoring. In addition to compounds described in the literature, such as epicatechin and catechin, quercetin, isoquercitrin (quercetin-3-O-glucoside) and quercetin-3-O-arabinose, other compounds were identified for the first time in cocoa samples, such as hyperoside (quercetin-3-O-galactoside), naringenin, luteolin, apigenin and some O-glucosides and C-glucosides of these compounds.

Cacao↗
PubMed1991

Comparison of growth and cellulolytic enzyme production in Aspergillus chevalieri and Penicillium steckii from mouldy cacao beans.

Aspergillus chevalieri and Penicillium steckii grew best at 30 degrees C and at pH of 6.5-7.5. Among the carbon sources employed, sucrose supported maximum growth of A. chevalieri while glucose was best for P. steckii. Growth of both organisms was optimal on ammonium tartrate as the sole source of nitrogen. A. chevalieri and P. steckii grew in synthetic media containing, respectively, soluble or insoluble cellulose as the sole carbon source, releasing a cellulolytic enzyme into the medium. The enzymes from each organism were separated and partially purified by molecular exclusion and ion-exchange chromatography into two components. There was synergism between the components of enzymes from each organism in that they together released more glucose units from insoluble cellulose than could be predicted from their activities alone. The molar mass of the enzymes estimated from the elution volume on Sephadex was approximately 110 kg/mol for A. chevalieri and 94 kg/mol for P. steckii.

Aspergillus↗