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Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

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Abstract

The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization—tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid –equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967 ≤ r ≤ 1.00). CP extract had significantly (P < 0.05) potential antioxidant activities with various concentrations. These results suggest that Polyphenols-rich cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases.

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Abbreviations

HPLC-UV-/ESI-MS-MS:

High-performance liquid chromatography/Ultraviolet and electronspray ionization—tandem mass spectrometry

BHT:

Butylated hydroxytoluene

DPPH:

2,2-diphenyl-1-picrylhydrazyl

ABTS:

2,2′-azino-di(3-ethylbenzthiazoline-6-sulfonic acid

ABTS•+:

ABTS cation radical

TAC:

Total antioxidant capacity

Trolox:

6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

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Acknowledgments

This work was supported by (Research Grant Number: 9315900). The authors would like to acknowledge Faculty of Medicine and Health sciences for the use of laboratory facilities and financial support. Syed Hasbulla is acknowledged for technical help in HPLC-UV. The technicians in Food science and technology laboratory are acknowledged for their technical assistance in LC-MS-MS. Also, we remain thankful to IBS for libraries information of phenolic compounds.

Conflict of interest

The authors have no competing interests to disclose.

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Faisal Ali, Yazan Ranneh, Amin Ismail & Norhaizan Mohd Esa

  2. Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Norhaizan Mohd Esa

  3. Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Amin Ismail

Authors
  1. Faisal Ali
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  2. Yazan Ranneh
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  3. Amin Ismail
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  4. Norhaizan Mohd Esa
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Correspondence to Amin Ismail.

Additional information

Faisal Ali and Yazan Ranneh contributed equally to this work and therefore, share the first authorship.

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Ali, F., Ranneh, Y., Ismail, A. et al. Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties. J Food Sci Technol 52, 2103–2111 (2015). https://doi.org/10.1007/s13197-013-1187-4

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  • DOI: https://doi.org/10.1007/s13197-013-1187-4

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