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Issue 10, 2019
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Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

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Abstract

Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans. These compounds exhibit several interesting biological activities (e.g. neuroprotection and anti-inflammatory activities). The aim of this research was to add value to coffee pulp (CP), cocoa husk (CH) and cocoa pod husk (CPH) by identifying and quantifying PhytoPs and PhytoFs by liquid chromatography–tandem mass spectrometry. The contents of PhytoPs and PhytoFs in CP, CH, and CPH were, respectively, 654.6, 474.3 and 179.9, and 543.2, 278.0 and 393.8 ng per g dry weight (dw). The main PhytoP found in CP (171.37 ng per g dw) and CPH (37.12 ng per g dw) was 9-epi-9-F1t-PhytoP, while ent-9-L1t-PhytoP was the most abundant in CH (109.78 ng per g dw). The main PhytoF found in all sources was ent-16(RS)-13-epi-ST-Δ14-9-PhytoF, at 196.56, 126.22, and 207.57 ng per g dw in CP, CH, and CPH, respectively. We provide the first complete profile of PhytoPs and PhytoFs for these agro-residues, which could be used in the functional food industry for enriching food or as nutritional supplements.

Graphical abstract: Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

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Publication details

The article was received on 13 Jul 2019, accepted on 10 Sep 2019 and first published on 11 Sep 2019


Article type: Paper
DOI: 10.1039/C9FO01528K
Food Funct., 2019,10, 6882-6891

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    Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

    M. Ruesgas-Ramón, M. C. Figueroa-Espinoza, E. Durand, M. L. Suárez-Quiroz, O. González-Ríos, A. Rocher, G. Reversat, J. Vercauteren, C. Oger, J. Galano, T. Durand and C. Vigor, Food Funct., 2019, 10, 6882
    DOI: 10.1039/C9FO01528K

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