TY - JOUR
T1 - LC-MS and spectrophotometric approaches for evaluation of bioactive compounds from Peru cocoa by-products for commercial applications
AU - De La Luz Cádiz-Gurrea, María
AU - Fernández-Ochoa, Álvaro
AU - Leyva-Jiménez, Francisco Javier
AU - Guerrero-Muñoz, Noelia
AU - Del Carmen Villegas-Aguilar, María
AU - Pimentel-Moral, Sandra
AU - Ramos-Escudero, Fernando
AU - Segura-Carretero, Antonio
N1 - Funding Information:
Acknowledgments: The authors would like to thank the Ministry of Science, Innovation and Universities (RTI2018-096724-B-C22). The author Leyva-Jimenez gratefully acknowledges the Spanish Ministry of Economy and Competitiveness (MINECO) for the FPI grant BES-2016-076618. The author M.d.C.V.-A. gratefully acknowledges the Ministry of Science, Innovation and Universities, University of Granada and AGR274 group for the contract (5450). Also, the authors are grateful to the University of Granada for a “Contrato Puente” postdoctoral contracts (Á.F.-O. and S.P.-M.) and a “Perfeccionamiento de Doctores” postdoctoral contract (M.d.l.L.C.-G.).
Publisher Copyright:
© 2020 by the authors.
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2020/7
Y1 - 2020/7
N2 - Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.
AB - Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.
KW - Antioxidant
KW - By-products
KW - Cocoa
KW - Food waste
KW - LC-MS
KW - Polyphenols
KW - Revalorization
UR - http://www.scopus.com/inward/record.url?scp=85088016819&partnerID=8YFLogxK
U2 - 10.3390/molecules25143177
DO - 10.3390/molecules25143177
M3 - Artículo
C2 - 32664612
AN - SCOPUS:85088016819
VL - 25
JO - Molecules
JF - Molecules
SN - 1420-3049
IS - 14
M1 - 3177
ER -