Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLCHRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reac...

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Bibliographic Details
Main Authors: Cédric De Taeye, Marie-Lucie Kankolongo Cibaka, Sonia Collin
Format: Article
Language:English
Published: MDPI AG 2017-02-01
Series:Foods
Subjects:
Online Access:http://www.mdpi.com/2304-8158/6/3/18

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