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