Cargando…

Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques

To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC extract was fractionated by several methodologies, including solid phase extraction, Sephadex LH-20 gel permeation, and preparative HPLC using C18 and diol stationary phases. All the isolated fractio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Toro-Uribe, Said, Herrero, Miguel, Decker, Eric A., López-Giraldo, Luis Javier, Ibáñez, Elena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356151/ https://www.ncbi.nlm.nih.gov/pubmed/32575615 http://dx.doi.org/10.3390/molecules25122842

Ejemplares similares

Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans
por: Toro-Uribe, Said, et al.
Publicado: (2020)

Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis
por: Toro-Uribe, Said, et al.
Publicado: (2020)

Influence of Cocoa Flavanols and Procyanidins on Free Radical-induced Human Erythrocyte Hemolysis
por: Zhu, Qin Yan, et al.
Publicado: (2005)

Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans
por: Maldonado, Yessenia E., et al.
Publicado: (2023)

Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1-7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled With Fluorescence Detection: Collaborative Study
por: Bussy, Ugo, et al.
Publicado: (2022)

Single-Laboratory Validation for the Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1–7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled with Fluorescence Detection: First Action 2020.05
por: Bussy, Ugo, et al.
Publicado: (2020)

Modulation of TNF-α Secretion in Peripheral Blood Mononuclear Cells by Cocoa Flavanols and Procyanidins
por: Mao, T. K., et al.
Publicado: (2002)

Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
por: Hurst, William J., et al.
Publicado: (2009)

The Cardiovascular Effects of Cocoa Polyphenols—An Overview
por: Aprotosoaie, Ana Clara, et al.
Publicado: (2016)

Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?
por: Jalil, Abbe Maleyki Mhd, et al.
Publicado: (2008)

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential
por: Gil, Maritza, et al.
Publicado: (2021)

Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study
por: Felice, Francesca, et al.
Publicado: (2020)

Cocoa Polyphenols and Their Potential Benefits for Human Health
por: Andújar, I., et al.
Publicado: (2012)

Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease
por: Khan, Nasiruddin, et al.
Publicado: (2014)

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution
por: La Mantia, Alessandro, et al.
Publicado: (2023)

Proteomic Analysis of Saccharomyces cerevisiae Response to Oxidative Stress Mediated by Cocoa Polyphenols Extract
por: Peláez-Soto, Ana, et al.
Publicado: (2020)

The Flavonoid Molecule Procyanidin Reduces Phase Separation in Model Membranes
por: Yoda, Tsuyoshi
Publicado: (2022)

Effect of Procyanidin-rich Extract from Natural Cocoa Powder on Cellular Viability, Cell Cycle Progression, and Chemoresistance in Human Epithelial Ovarian Carcinoma Cell Lines
por: Taparia, Shruti, et al.
Publicado: (2016)

Polyphenols from Cocoa and Vascular Health—A Critical Review
por: Rimbach, Gerald, et al.
Publicado: (2009)

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications
por: Magrone, Thea, et al.
Publicado: (2017)

Cocoa polyphenols and fiber modify colonic gene expression in rats
por: Massot-Cladera, Malen, et al.
Publicado: (2016)

Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity
por: Kobori, Kinji, et al.
Publicado: (2013)

Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter
por: Hwang, Jihyun, et al.
Publicado: (2021)

Effect of choline chloride-based deep eutectic solvents on polyphenols extraction from cocoa (Theobroma cacao L.) bean shells and antioxidant activity of extracts
por: Benítez-Correa, Elaine, et al.
Publicado: (2023)

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders
por: Jean-Marie, Elodie, et al.
Publicado: (2021)

Cocoa Polyphenol Extract Inhibits Cellular Senescence via Modulation of SIRT1 and SIRT3 in Auditory Cells
por: Rivas-Chacón, Luz del Mar, et al.
Publicado: (2023)

Deciphering the role of polyphenol in defence mechanism against tea mosquito bug (Helopeltis theivora Waterhouse.) in cocoa (Theobroma cocoa L.)
por: K. S., Shilpa, et al.
Publicado: (2022)

Antioxidant Activities of Fractions of Polymeric Procyanidins from Stem Bark of Acacia confusa
por: Wei, Shu-Dong, et al.
Publicado: (2011)

Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction
por: Jokić, Stela, et al.
Publicado: (2018)

Bioassay-Guided Fractionation of a Leaf Extract from Combretum mucronatum with Anthelmintic Activity: Oligomeric Procyanidins as the Active Principle
por: Spiegler, Verena, et al.
Publicado: (2015)

Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
por: Racine, Kathryn C., et al.
Publicado: (2019)

Effect of Cocoa Polyphenolic Extract on Macrophage Polarization from Proinflammatory M1 to Anti-Inflammatory M2 State
por: Dugo, Laura, et al.
Publicado: (2017)

Cocoa Phenolic Extract Protects Pancreatic Beta Cells against Oxidative Stress
por: Martín, María Ángeles, et al.
Publicado: (2013)

The Efficacy of Cocoa Polyphenols in the Treatment of Mild Cognitive Impairment: A Retrospective Study
por: Calabrò, Rocco Salvatore, et al.
Publicado: (2019)

Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review
por: Halib, Hasmiza, et al.
Publicado: (2020)

Cocoa Polyphenols Prevent Age-Related Hearing Loss and Frailty in an In Vivo Model
por: Fátima Heredia, Rosalía, et al.
Publicado: (2023)

Procyanidins from Cranberry Press Residues—Extraction Optimization, Purification and Characterization
por: Klavins, Linards, et al.
Publicado: (2022)

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content
por: Lončarević, Ivana, et al.
Publicado: (2022)

High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension
por: Rostami, Ali, et al.
Publicado: (2015)

Cocoa Polyphenols and Gut Microbiota Interplay: Bioavailability, Prebiotic Effect, and Impact on Human Health
por: Sorrenti, Vincenzo, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_8il4tr04ei0smdtvgsb6v8njq1