Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLC-HRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main rea...

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Detalles Bibliográficos
Autores principales: De Taeye, Cédric, Kankolongo Cibaka, Marie-Lucie, Collin, Sonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5368537/
https://www.ncbi.nlm.nih.gov/pubmed/28264525
http://dx.doi.org/10.3390/foods6030018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5368537/
https://www.ncbi.nlm.nih.gov/pubmed/28264525
http://dx.doi.org/10.3390/foods6030018

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