Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract

Cocoa (Theobroma cacao) is a major, economically important, international crop and has been associated with several nutritional benefits including high antioxidant capacity. The aim of the present study was to isolate, characterize and quantify phenolic compounds of T. cacao extract using HPLC-MSESI-QTOF. A total of 61 compounds were identified and quantified in the T. cacao extract and fractions belonging to various structural classes such as flavan-3-ol and derivatives (including procyanidins), flavonols, N-phenylpropenoyl-L-amino acids, and other compounds. These compounds were isolated by semi-preparative HPLC. Afterwards, the composition of each fraction was established by the detailed HPLC-DAD and HPLC-MSESI-QTOF method. The relationship between the chemical structure of flavonoids and their radical-scavenging activities was analyzed. In addition, T. cacao extract and fractions show antioxidant activity (by TEAC, FRAP and ORAC methods) decreasing the generation of reactive oxygen species.