Τίτλος:
Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
Ruby chocolate was introduced in 2017 as the fourth type of chocolate, in addition to white, milk and dark chocolate. However, until now not much is reported about its phytochemical composition. Therefore, we analyzed ruby chocolate by UPLC-HRMS, together with the three other types of chocolate. Feature-based molecular networking was carried out to aid in the identification, while a set of 51 reference compounds were analyzed simultaneously for targeted quantification. In this way, a total of 54 compounds could be (tentatively) identified in the chocolates, of which 43 were found in the ruby chocolate. Moreover, 19 compounds were quantified, of which 13 in the ruby chocolate. The compounds include flavan-3-ols, proanthocyanidins and methylxanthines, but also biogenic amines and alkaloids. In general, ruby chocolate contained lower levels of these constituents compared to dark chocolate. However, A-type proanthocyanidins were found to be characteristic for the ruby chocolate. © 2020 Elsevier Ltd
Συγγραφείς:
Tuenter, E.
Sakavitsi, M.E.
Rivera-Mondragón, A.
Hermans, N.
Foubert, K.
Halabalaki, M.
Pieters, L.
Περιοδικό:
Food Chemistry
Εκδότης:
Elsevier Ireland Ltd
Λέξεις-κλειδιά:
Amines; Dairies; Flavonoids, Biogenic amines; Dark chocolate; Feature-based; Methylxanthines; Phytochemical composition; Proanthocyanidins; Quantitative comparison; Reference compounds, Ruby, alkaloid derivative; apigenin derivative; caffeic acid; dimer; epicatechin; flavan 3 ols; luteolin; methylxanthine derivative; phytochemical; proanthocyanidin derivative; procyanidin derivative; protocatechuic acid; quercetin; unclassified drug; vanillic acid; phytochemical, Article; chemical composition; chocolate; comparative study; dark chocolate; Diels Alder reaction; electrospray; epimerization; limit of quantitation; liquid chromatography-mass spectrometry; milk chocolate; quadrupole mass spectrometry; quantitative analysis; time of flight mass spectrometry; ultra performance liquid chromatography; white chocolate; chocolate; color, Chocolate; Color; Phytochemicals
DOI:
10.1016/j.foodchem.2020.128446
