Deodorizing effect of cacao polyphenols against methyl mercaptan
2001
Shimizu, K. (Lotte Co. Ltd., Urawa (Japan). Central Lab.) | Maeda, Y. | Osawa, K. | Shimura, S. | Tsunoda, M.
The deodorizing activity of cacao nib and husk extracts on methyl mercaptan(CH3SH) was measured by gas chromatograph. Cacao nib and husk were extracted with water, 50% and 100% Ethanol. Among these extracts, 50% ethanol extract of cacao husk showed the highest deodorizing activity against CH3SH. The active components of cacao bean husk were considered to be a mixture of polyphenolic compounds, because of positive correlation with deodorizing activity and the polyphenol content of cacao husk extracts. The 50% ethanol extract of cacao bean husk was separated into six fractions (50E-1 - 6) by column chromatography with Diaion HP20. The fraction 50E-4 containing a large amount of polyphenols possessed higher deodorizing effect than sodium copper chlorophyllin 13C-NMR analysis and gel permeation chromatography analysis showed that the main component of the fraction 50E-4 was a mixture of higher polymerized (-)-epicatechin. In the examination of deodorizing effect using procyanidin monomer to pentamer, the activity progressively increased with increasing the number of (-)-epicatechin unit.
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