Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate.

Autor: Tuenter E; Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium. Electronic address: emmy.tuenter@uantwerpen.be., Sakavitsi ME; Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece. Electronic address: mariaelenisakavitsi@gmail.com., Rivera-Mondragón A; Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium; Centre of Innovation and Technology Transfer, Institute of Scientific Research and High Technology Services (INDICASAT-AIP), Building 208, City of Knowledge, Panama, Panama; Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, University of Panama, Panama City, Panama. Electronic address: arivera.qclabherbals@gmail.com., Hermans N; Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium. Electronic address: nina.hermans@uantwerpen.be., Foubert K; Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium. Electronic address: kenn.foubert@uantwerpen.be., Halabalaki M; Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece. Electronic address: mariahal@pharm.uoa.gr., Pieters L; Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium. Electronic address: luc.pieters@uantwerpen.be.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128446. Date of Electronic Publication: 2020 Oct 22.
DOI: 10.1016/j.foodchem.2020.128446
Abstrakt: 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.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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