Profiles of Phenolic Compounds and Purine Alkaloids during the Development of Seeds of Theobroma cacao cv. Trinitario
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- 作者：Gema Pereira-Caro ; Gina Borges ; Chifumi Nagai ; Mel C. Jackson ; Takao Yokota ; Alan Crozier ; Hiroshi Ashihara
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：January 16, 2013
- 年：2013
- 卷：61
- 期：2
- 页码：427-434
- 全文大小：371K
- 年卷期：v.61,no.2(January 16, 2013)
- ISSN：1520-5118
文摘
Changes occurring in phenolic compounds and purine alkaloids, during the growth of seeds of cacao (Theobroma cacao) cv. Trinitario, were investigated using HPLC-MS/MS. Extracts of seeds with a fresh weight of 125, 700, 1550, and 2050 mg (stages 1鈥?, respectively) were analyzed. The phenolic compounds present in highest concentrations in developing and mature seeds (stages 3 and 4) were flavonols and flavan-3-ols. Flavan-3-ols existed as monomers of epicatechin and catechin and as procyanidins. Type B procyanidins were major components and varied from dimers to pentadecamer. Two anthocyanins, cyanidin-3-O-arabinoside and cyanidin-3-O-galactoside, along with the N-phenylpropernoyl-l-amino acids, N-caffeoyl-l-aspartate, N-coumaroyl-l-aspartate, N-coumaroyl-3-hydroxytyrosine (clovamide), and N-coumaroyltyrosine (deoxyclovamide), and the purine alkaloids theobromine and caffeine, were present in stage 3 and 4 seeds. Other purine alkaloids, such as theophylline and additional methylxanthines, did not occur in detectable quantities. Flavan-3-ols were the only components to accumulate in detectable quantities in young seeds at developmental stages 1 and 2.