Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high‐performance liquid chromatography directly after pressurized liquid extraction

Fast methods for the extraction and analysis of various secondary metabolites from cocoa products were developed and optimized regarding speed and separation efficiency. Extraction by pressurized liquid extraction is automated and the extracts are analyzed by rapid reversed‐phase ultra high‐performance liquid chromatography and normal‐phase high‐performance liquid chromatography methods. After extraction, no further sample treatment is required before chromatographic analysis. The analytes comprise monomeric and oligomeric flavanols, flavonols, methylxanthins, N‐phenylpropenoyl amino acids, and phenolic acids. Polyphenols and N‐phenylpropenoyl amino acids are separated in a single run of 33 min, procyanidins are analyzed by normal‐phase high‐performance liquid chromatography within 16 min, and methylxanthins require only 6 min total run time. A fourth method is suitable for phenolic acids, but only protocatechuic acid was found in relevant quantities. The optimized methods were validated and applied to 27 dark chocolates, one milk chocolate, two cocoa powders and two food supplements based on cocoa extract.     

Two New Flavanols from Glycosmis pentaphylla and Their Cytotoxic Activities

Two new flavanols, (8S,9R)‐9,10‐dihydro‐5,9‐dihydroxy‐8‐(3,4,5‐trimethoxyphenyl)‐2H,8H‐benzo[1,2‐b:3,4‐b′]dipyran‐2‐one ( 1 ) and (2S,3R)‐3,4‐dihydro‐3,5‐dihydroxy‐2‐(3,4,5‐trimethoxyphenyl)‐2H,8H‐benzo[1,2‐b:3,4‐b′]dipyran‐8‐one ( 2 ), were isolated from the stems of Glycosmis pentaphylla. The structures of these compounds were determined by extensive spectroscopic (UV, IR, HR‐ESI‐MS, 1D‐ and 2D‐NMR) analyses. The cytotoxic activities of these compounds were evaluated using the MTT method. The results showed that compounds 1 and 2 exhibited considerable cytotoxic activities against HL‐60 and A549 cell lines.     

Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents

Nineteen major polyphenolic phytochemicals including hydroxycinnamate derivatives, flavanols, flavonols, and anthocyanins, were determined in 40 experimental red wines employing HPLC-DAD. All wines analysed were young (non-aged), produced, and stored under identical conditions, in an effort to minimize the effect of oak wood and vinification technology. The data obtained from this examination composed the matrix for the implementation of chemometrics, which aimed at differentiating the wine samples on the basis of cultivar and geographical region of origin. Discriminant analysis performed at a 95% significance level revealed a very satisfactory categorization of the samples both in terms of cultivar and region of origin, thus illustrating the validity of major phenolic phytochemicals for studies pertaining to wine quality and authenticity.     

Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography–fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples

The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. Single laboratory method performance was examined over three months using three separate secondary standards. RSD_(r) ranged from 1.9%, 4.5% to 9.0% for cocoa powder, liquor and chocolate samples containing 74.39, 15.47 and 1.87 mg/g flavanols and procyanidins, respectively. Accuracy was determined by comparison to the NIST Standard Reference Material 2384. Inter-lab assessment indicated that variability was quite low for seven different cocoa-containing samples, with a RSD_(R) of less than 10% for the range of samples analyzed.     

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

Five Tempranillo wines exhibiting marked differences in taste and/or astringency were selected for the study. In each wine the non-volatile extract was obtained by freeze-drying and further liquid extraction in order to eliminate remaining volatile compounds. This extract was fractionated by semipreparative C18-reverse phase-high performance liquid chromatography (C18-RP-HPLC) into nine fractions which were freeze-dried, reconstituted with water and sensory assessed for taste attributes and astringency by a specifically trained sensory panel. Results have shown that wine bitterness and astringency cannot be easily related to the bitter and astringent character of the HPLC fractions, what can be due to the existence of perceptual and physicochemical interactions. While the bitter character of the bitterest fractions may be attributed to some flavonols (myricetin, quercetin and their glycosides) the development of a sensitive UPLC-MS method to quantify astringent compounds present in wines has made it possible to demonstrate that proanthocyanidins monomers, dimers, trimers and tetramers, both galloylated or non-galloylated are not relevant compounds for the perceived astringency of the fractions, while cis-aconitic acid, and secondarily vainillic, and syringic acids and ethyl syringate, are the most important molecules driving astringency in two of the fractions (F5 and F6). The identity of the chemicals responsible for the astringency of the third fraction could be assigned to some proanthocyanidins (higher than the tetramer) capable to precipitate with ovalbumin.     

Two-photon excitation with pico-second fluorescence lifetime imaging to detect nuclear association of flavanols

Two-photon excitation enabled for the first time the observation and measurement of excited state fluorescence lifetimes from three flavanols in solution, which were ∼1.0 ns for catechin and epicatechin, but <45 ps for epigallocatechin gallate (EGCG). The shorter lifetime for EGCG is in line with a lower fluorescence quantum yield of 0.003 compared to catechin (0.015) and epicatechin (0.018).     

A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

Tea is the second most widely consumed beverage and contains various bioactive compounds. A simple method to analyze these compounds is of great scientific and commercial interest. In this work, a 30 min HPLC method was developed using a simple gradient elution system, and the mobile phases and elution gradients were optimized. This method separated 17 polyphenols and three alkaloid compounds in tea extracts, including catechins, alkaloids, phenolic acids, flavonols, and flavone, which are responsible for the bioactivity and flavor of tea. Excellent linearity was observed for all standard calibration curves, and correlation coefficients were above 0.9994. Heatmap analysis demonstrated significant separation between green, black, and pu‐erh tea samples. The method described here is accurate and sensitive enough for the determination of active components in tea and could potentially be applied to other food products for the comprehensive investigation of their quality.