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  • Title: Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    Author: De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    Journal: J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258.
    Abstract:
    Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).
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