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Rosa Ma Lamuelaraventos - One of the best experts on this subject based on the ideXlab platform.
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: Elena Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: E Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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rapid liquid chromatography tandem mass spectrometry assay to quantify plasma epicatechin metabolites after ingestion of a standard portion of Cocoa Beverage in humans
Journal of Agricultural and Food Chemistry, 2005Co-Authors: E Roura, Eva Badia, Maria Izquierdopulido, Cristina Andreslacueva, Olga Jauregui, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:A rapid liquid chromatography electrospray ionization tandem mass spectrometry with negative ion detection method was developed and validated to determine Cocoa flavonoid metabolites in human plasma and urine after the intake of a standard portion of a Cocoa Beverage. A chromatographic run time of only 9 min provided clear separation of all metabolites and internal standards. Samples were analyzed in a product-ion scan of m/z 289, 369, and 465 to identify the metabolites and in multiple reaction monitoring acquisition mode to quantify (−)-epicatechin ((−)-Ec) (289/ 245), (−)-epicatechin−glucuronide ((−)-EcG) (465/289), and (−)-epicatechin−sulfate ((−)-EcS) (369/289). One (−)-Ec-G and three (−)-Ec-S were identified and confirmed in urine as the major metabolites, and one (−)-Ec-G was the only metabolite present in plasma volunteers (n = 5) at a mean concentration of 625.7 ± 198.3 nmol/L at 2 h after consumption of a Cocoa Beverage containing 54.4 mg of (−)-Ec. Keywords: Cocoa flavonoids; (−)-epicatechin; m...
Fernanda Zaratini Vissotto - One of the best experts on this subject based on the ideXlab platform.
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Study of the steam agglomeration process and loss of quality of Cocoa Beverage powder by caking
2017Co-Authors: Fernanda Zaratini VissottoAbstract:Resumo: Os achocolatados em pó são formulados com a mistura de cacau, açúcar, maltodextrina e aromas, podendo conter derivados lácteos. Para se obter uma adequada reconstituição em líquidos, os achocolatados são submetidos aos processos de lecitinação (adição de um agente tensoativo: lecitina de soja) e aglomeração com vapor. Um dos objetivos desse estudo foi o de avaliar os efeitos das variáveis do processo de aglomeração com vapor (pressão do vapor, temperatura do secador rotativo, vazão de sólidos da alimentação e frequência de rotação do secador) sobre as características físicas e físico-químicas de achocolatados em pó. A aglomeração com vapor levou a um aumento do diâmetro médio de partículas, sendo mais pronunciado no produto formulado com o açúcar moído. O processo foi responsável pelo escurecimento e redução da umidade dos achocolatados, além da diminuição dos tempos de molhabilidade. Adicionalmente foi caracterizada a morfologia dos grânulos de achocolatado, obtidos em diferentes condições operacionais do aglomerador (máxima, média e mínima), utilizando os descritores de tamanho e forma. Os resultados mostraram que não existe diferença entre os descritores de forma e quanto aos descritores de tamanho verificou-se diferença entre as condições de processo para grânulos maiores que 600 ?m. Concluiu-se que os grânulos de achocolatado aglomerados apresentaram formato alongado. Foram também determinadas as transições de fase e as temperaturas de transição vítrea (Tg) de achocolatados em pó e dos seus principais constituintes. Durante a aglomeração com vapor a alta temperatura levou o açúcar moído a uma condição acima da sua Tg, passando a ser esse componente um veículo para a granulação. A Tg da maltodextrina é pequena em atividades de água elevadas (Tg= - 4,9 °C; Aa= 0,843), o que também a torna um veículo para o processo de aglomeração. No cacau em pó alcalino foi observada a fusão da manteiga de cacau (aparecimento das formas polimórficas ?v e ?). Para o achocolatado lecitinado verificou-se que a Tg aumenta com o incremento da atividade de água do meio, portanto para esse tipo de produto a água, ao ser adsorvida, não consegue interagir com o material, não sendo verificado o efeito plasticizante. Para o achocolatado aglomerado com vapor verificou-se que a Tg diminuiu com o aumento da atividade de água do meio (efeito plasticizante). A evolução do caking dos constituintes dos achocolatados mostrou que o cacau em pó apresentou baixa higroscopicidade (pequeno aumento do ângulo de repouso com o tempo), pequena formação de aglomerados e a ausência do caking. A medida da força de compressão dos agregados formados mostrou que a sacarose formou pontes mais rígidas entre as partículas que a maltodextrina. Foi também monitorada a estabilidade de achocolatados em pó lecitinados e aglomerados com vapor, estocados a 25 e 35 °C, numa umidade relativa de 84%, buscando-se simular um clima quente e úmido (região norte do Brasil). Ao longo do tempo, verificou-se aumento do ângulo de repouso e escurecimento dos produtos. O achocolatado lecitinado mostrou-se mais susceptível ao empedramento que o aglomerado, com a formação de grumos a partir do 63° dia de armazenamentoAbstract:Cocoa Beverage powders consist of a mixture of Cocoa, sugar, maltodextrin, flavors, and may contain dairy products. To obtain products with adequate reconstitution in liquids, the Cocoa Beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration. One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of Cocoa Beverage powders. The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar. The process was responsible for powder darkening, reduction of the product¿s moisture and decrease in the wettability. Additionally, the morphology of the Cocoa Beverage powder granules was characterized in different operating conditions of the steam agglomerator (maximum, average and minimum) using the descriptors of size and shape. There were no differences between the shape descriptors and as to the size descriptors there were differences in the process conditions studied for the granules of size above 600 ?m. It was observed that the steam agglomerated Cocoa Beverage granules had a more elongated shape. It was also determined phase transitions and the glass transition temperature (Tg) of Cocoa Beverage powders and the main constituents of these products. During the steam agglomeration, the high temperature led the granulate sugar to a condition above its Tg, making this ingredient a granulation vehicle. The Tg of maltodextrin is small at higher water activities (Tg = - 4.9 °C, aw = 0.843), which makes this ingredient a vehicle for the agglomeration process. For the alkaline Cocoa powder the phase transition observed is the melting of the Cocoa butter with the appearance of polymorphic forms ? and ?v. For the lecithinated Cocoa Beverage powder, it was verified that the Tg increases with the increasing of the water activity, which leads to the conclusion that for this type of product the adsorbed water cannot interact with the material, and the plasticizing effect is not noted. For the steam agglomerated Cocoa Beverage powder it was observed that the Tg decreases with increasing water activity (plasticizing effect). The evolution of the caking for the constituents of Cocoa Beverage powders showed that the Cocoa powder had low hygroscopicity (small increase of the repose angle with time), little formation of granules and the absence of caking. The measurement of the compression strength of the aggregates showed that sucrose formed bridges more rigid between the particles than maltodextrin. Stability of lecithinated and steam agglomerated Cocoa Beverage powders stored at 25 and 35 °C, in a relative humidity of 84%,was also monitored, in order to simulate hot and humid climates (like northern Brazil). Overtime, it was observed increase of the repose angles and products darkening. The lecithinated Cocoa Beverage powder was more susceptible to caking than the steam agglomerated product, with the formation of lumps from the 63th day of storag
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Influence of the process parameters and sugar granulometry on Cocoa Beverage powder steam agglomeration
'Elsevier BV', 2015Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Mi Rodrigues, Florencia Cecilia MenegalliAbstract:Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of Cocoa Beverage powders. A pilot scale agglomerator was used in the tests. For the Cocoa Beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400-700 g/min) led to a decrease in the mean particle diameter (400 g/min -564.70 mu m, 700 g/min -438.40 mu m) and an increase in the dryer rotation (12-52 rpm) led to an increase in the product moisture (12 rpm - 1.52% w.b., 52 rpm - 1.88% w.b.). The changing from 1.0 x 10(2) to 1.8 x 10(2) kPa of the vapor pressure resulted in an increase in moisture of the Cocoa Beverage powder (1.0 x 10(2) kPa - 1.46% w.b., 1.8 x 10(2) kPa - 1.94% w.b.) and the intensification of the yellow color of the product (1.0 x 10(2) kPa - 14.51, 1.8 x 10(2) kPa - 15.17). (C) 2009 Elsevier Ltd. All rights reserved.973283291EMBRAPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
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morphological characterization with image analysis of Cocoa Beverage powder agglomerated with steam
Food Science and Technology International, 2014Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Raquel Carolina Giarola, Gina Maria Bueno Quirino Cardozo, Maria Isabel Rodrigues, Florencia Cecilia MenegalliAbstract:In this study, the morphological characteristics of Cocoa Beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. a iming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the Cocoa Beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. a s for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 µm.
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Study of the steam agglomeration process and loss of quality of Cocoa Beverage powder by caking
Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, 2014Co-Authors: Fernanda Zaratini VissottoAbstract:Os achocolatados em pó são formulados com a mistura de cacau, açúcar, maltodextrina e aromas, podendo conter derivados lácteos. Para se obter uma adequada reconstituição em líquidos, os achocolatados são submetidos aos processos de lecitinação (adição de um agente tensoativo: lecitina de soja) e aglomeração com vapor. Um dos objetivos desse estudo foi o de avaliar os efeitos das variáveis do processo de aglomeração com vapor (pressão do vapor, temperatura do secador rotativo, vazão de sólidos da alimentação e frequência de rotação do secador) sobre as características físicas e físico-químicas de achocolatados em pó. A aglomeração com vapor levou a um aumento do diâmetro médio de partículas, sendo mais pronunciado no produto formulado com o açúcar moído. O processo foi responsável pelo escurecimento e redução da umidade dos achocolatados, além da diminuição dos tempos de molhabilidade. Adicionalmente foi caracterizada a morfologia dos grânulos de achocolatado, obtidos em diferentes condições operacionais do aglomerador (máxima, média e mínima), utilizando os descritores de tamanho e forma. Os resultados mostraram que não existe diferença entre os descritores de forma e quanto aos descritores de tamanho verificou-se diferença entre as condições de processo para grânulos maiores que 600 ?m. Concluiu-se que os grânulos de achocolatado aglomerados apresentaram formato alongado. Foram também determinadas as transições de fase e as temperaturas de transição vítrea (Tg) de achocolatados em pó e dos seus principais constituintes. Durante a aglomeração com vapor a alta temperatura levou o açúcar moído a uma condição acima da sua Tg, passando a ser esse componente um veículo para a granulação. A Tg da maltodextrina é pequena em atividades de água elevadas (Tg= - 4,9 °C; Aa= 0,843), o que também a torna um veículo para o processo de aglomeração. No cacau em pó alcalino foi observada a fusão da manteiga de cacau (aparecimento das formas polimórficas ?v e ?). Para o achocolatado lecitinado verificou-se que a Tg aumenta com o incremento da atividade de água do meio, portanto para esse tipo de produto a água, ao ser adsorvida, não consegue interagir com o material, não sendo verificado o efeito plasticizante. Para o achocolatado aglomerado com vapor verificou-se que a Tg diminuiu com o aumento da atividade de água do meio (efeito plasticizante). A evolução do caking dos constituintes dos achocolatados mostrou que o cacau em pó apresentou baixa higroscopicidade (pequeno aumento do ângulo de repouso com o tempo), pequena formação de aglomerados e a ausência do caking. A medida da força de compressão dos agregados formados mostrou que a sacarose formou pontes mais rígidas entre as partículas que a maltodextrina. Foi também monitorada a estabilidade de achocolatados em pó lecitinados e aglomerados com vapor, estocados a 25 e 35 °C, numa umidade relativa de 84%, buscando-se simular um clima quente e úmido (região norte do Brasil). Ao longo do tempo, verificou-se aumento do ângulo de repouso e escurecimento dos produtos. O achocolatado lecitinado mostrou-se mais susceptível ao empedramento que o aglomerado, com a formação de grumos a partir do 63° dia de armazenamentoCocoa Beverage powders consist of a mixture of Cocoa, sugar, maltodextrin, flavors, and may contain dairy products. To obtain products with adequate reconstitution in liquids, the Cocoa Beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration. One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of Cocoa Beverage powders. The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar. The process was responsible for powder darkening, reduction of the product¿s moisture and decrease in the wettability. Additionally, the morphology of the Cocoa Beverage powder granules was characterized in different operating conditions of the steam agglomerator (maximum, average and minimum) using the descriptors of size and shape. There were no differences between the shape descriptors and as to the size descriptors there were differences in the process conditions studied for the granules of size above 600 ?m. It was observed that the steam agglomerated Cocoa Beverage granules had a more elongated shape. It was also determined phase transitions and the glass transition temperature (Tg) of Cocoa Beverage powders and the main constituents of these products. During the steam agglomeration, the high temperature led the granulate sugar to a condition above its Tg, making this ingredient a granulation vehicle. The Tg of maltodextrin is small at higher water activities (Tg = - 4.9 °C, aw = 0.843), which makes this ingredient a vehicle for the agglomeration process. For the alkaline Cocoa powder the phase transition observed is the melting of the Cocoa butter with the appearance of polymorphic forms ? and ?v. For the lecithinated Cocoa Beverage powder, it was verified that the Tg increases with the increasing of the water activity, which leads to the conclusion that for this type of product the adsorbed water cannot interact with the material, and the plasticizing effect is not noted. For the steam agglomerated Cocoa Beverage powder it was observed that the Tg decreases with increasing water activity (plasticizing effect). The evolution of the caking for the constituents of Cocoa Beverage powders showed that the Cocoa powder had low hygroscopicity (small increase of the repose angle with time), little formation of granules and the absence of caking. The measurement of the compression strength of the aggregates showed that sucrose formed bridges more rigid between the particles than maltodextrin. Stability of lecithinated and steam agglomerated Cocoa Beverage powders stored at 25 and 35 °C, in a relative humidity of 84%,was also monitored, in order to simulate hot and humid climates (like northern Brazil). Overtime, it was observed increase of the repose angles and products darkening. The lecithinated Cocoa Beverage powder was more susceptible to caking than the steam agglomerated product, with the formation of lumps from the 63th day of storag
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influence of the process parameters and sugar granulometry on Cocoa Beverage powder steam agglomeration
Journal of Food Engineering, 2010Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Maria Isabel Rodrigues, Florencia Cecilia MenegalliAbstract:The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of Cocoa Beverage powders. A pilot scale agglomerator was used in the tests. For the Cocoa Beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400–700 g/min) led to a decrease in the mean particle diameter (400 g/min – 564.70 lm, 700 g/min – 438.40 lm) and an increase in the dryer rotation (12–52 rpm) led to an increase in the product moisture (12 rpm – 1.52% w.b., 52 rpm – 1.88% w.b.). The changing from 1.0 10 2 to 1.8 10 2 kPa of the vapor pressure resulted in an increase in moisture of the Cocoa Beverage powder (1.0 10 2 kPa – 1.46% w.b., 1.8 10 2 kPa – 1.94% w.b.) and the intensification of the yellow color of the
Florencia Cecilia Menegalli - One of the best experts on this subject based on the ideXlab platform.
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Influence of the process parameters and sugar granulometry on Cocoa Beverage powder steam agglomeration
'Elsevier BV', 2015Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Mi Rodrigues, Florencia Cecilia MenegalliAbstract:Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of Cocoa Beverage powders. A pilot scale agglomerator was used in the tests. For the Cocoa Beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400-700 g/min) led to a decrease in the mean particle diameter (400 g/min -564.70 mu m, 700 g/min -438.40 mu m) and an increase in the dryer rotation (12-52 rpm) led to an increase in the product moisture (12 rpm - 1.52% w.b., 52 rpm - 1.88% w.b.). The changing from 1.0 x 10(2) to 1.8 x 10(2) kPa of the vapor pressure resulted in an increase in moisture of the Cocoa Beverage powder (1.0 x 10(2) kPa - 1.46% w.b., 1.8 x 10(2) kPa - 1.94% w.b.) and the intensification of the yellow color of the product (1.0 x 10(2) kPa - 14.51, 1.8 x 10(2) kPa - 15.17). (C) 2009 Elsevier Ltd. All rights reserved.973283291EMBRAPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
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morphological characterization with image analysis of Cocoa Beverage powder agglomerated with steam
Food Science and Technology International, 2014Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Raquel Carolina Giarola, Gina Maria Bueno Quirino Cardozo, Maria Isabel Rodrigues, Florencia Cecilia MenegalliAbstract:In this study, the morphological characteristics of Cocoa Beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. a iming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the Cocoa Beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. a s for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 µm.
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influence of the process parameters and sugar granulometry on Cocoa Beverage powder steam agglomeration
Journal of Food Engineering, 2010Co-Authors: Fernanda Zaratini Vissotto, L C Jorge, G T Makita, Maria Isabel Rodrigues, Florencia Cecilia MenegalliAbstract:The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of Cocoa Beverage powders. A pilot scale agglomerator was used in the tests. For the Cocoa Beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400–700 g/min) led to a decrease in the mean particle diameter (400 g/min – 564.70 lm, 700 g/min – 438.40 lm) and an increase in the dryer rotation (12–52 rpm) led to an increase in the product moisture (12 rpm – 1.52% w.b., 52 rpm – 1.88% w.b.). The changing from 1.0 10 2 to 1.8 10 2 kPa of the vapor pressure resulted in an increase in moisture of the Cocoa Beverage powder (1.0 10 2 kPa – 1.46% w.b., 1.8 10 2 kPa – 1.94% w.b.) and the intensification of the yellow color of the
Cristina Andreslacueva - One of the best experts on this subject based on the ideXlab platform.
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: Elena Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: E Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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rapid liquid chromatography tandem mass spectrometry assay to quantify plasma epicatechin metabolites after ingestion of a standard portion of Cocoa Beverage in humans
Journal of Agricultural and Food Chemistry, 2005Co-Authors: E Roura, Eva Badia, Maria Izquierdopulido, Cristina Andreslacueva, Olga Jauregui, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:A rapid liquid chromatography electrospray ionization tandem mass spectrometry with negative ion detection method was developed and validated to determine Cocoa flavonoid metabolites in human plasma and urine after the intake of a standard portion of a Cocoa Beverage. A chromatographic run time of only 9 min provided clear separation of all metabolites and internal standards. Samples were analyzed in a product-ion scan of m/z 289, 369, and 465 to identify the metabolites and in multiple reaction monitoring acquisition mode to quantify (−)-epicatechin ((−)-Ec) (289/ 245), (−)-epicatechin−glucuronide ((−)-EcG) (465/289), and (−)-epicatechin−sulfate ((−)-EcS) (369/289). One (−)-Ec-G and three (−)-Ec-S were identified and confirmed in urine as the major metabolites, and one (−)-Ec-G was the only metabolite present in plasma volunteers (n = 5) at a mean concentration of 625.7 ± 198.3 nmol/L at 2 h after consumption of a Cocoa Beverage containing 54.4 mg of (−)-Ec. Keywords: Cocoa flavonoids; (−)-epicatechin; m...
Ramon Estruch - One of the best experts on this subject based on the ideXlab platform.
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: Elena Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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human urine epicatechin metabolites and antioxidant activity after Cocoa Beverage intake
Free Radical Research, 2007Co-Authors: E Roura, Ma Pilar Almajano, Ma Lourdes Mata Bilbao, Cristina Andreslacueva, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:Associations between Cocoa consumption in humans, excreted metabolites and total antioxidant capacity (TAC) have been scarcely investigated. The aims of the study were to investigate the epicatechin ((2)-Ec) metabolites excreted in urine samples after an intake of 40 g of Cocoa powder along with the TAC of these urine samples and the relation between both the analyses. Each of the 21 volunteers received two interventions, one with a polyphenol-rich food (PRF) and one with a polyphenol-free food (PFF) in a randomized cross-over study. Urine samples were taken before and during 24 h at 0–6, 6–12 and 12–24 h periods after test intake. The excreted (2)-Ec metabolites and the TAC were determined in urine samples by LC-MS/MS and TEAC assay, respectively. The maximum excretion of (2)-Ec metabolites and the maximum TAC value were observed in urine samples excreted between 6 and 12 h after PRF consumption. Significance of TAC increase was found in urine samples excreted during 0–6 and 6–12 h (66.6 and 72.67%, respectively, with respect to the 0 h).
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rapid liquid chromatography tandem mass spectrometry assay to quantify plasma epicatechin metabolites after ingestion of a standard portion of Cocoa Beverage in humans
Journal of Agricultural and Food Chemistry, 2005Co-Authors: E Roura, Eva Badia, Maria Izquierdopulido, Cristina Andreslacueva, Olga Jauregui, Ramon Estruch, Rosa Ma LamuelaraventosAbstract:A rapid liquid chromatography electrospray ionization tandem mass spectrometry with negative ion detection method was developed and validated to determine Cocoa flavonoid metabolites in human plasma and urine after the intake of a standard portion of a Cocoa Beverage. A chromatographic run time of only 9 min provided clear separation of all metabolites and internal standards. Samples were analyzed in a product-ion scan of m/z 289, 369, and 465 to identify the metabolites and in multiple reaction monitoring acquisition mode to quantify (−)-epicatechin ((−)-Ec) (289/ 245), (−)-epicatechin−glucuronide ((−)-EcG) (465/289), and (−)-epicatechin−sulfate ((−)-EcS) (369/289). One (−)-Ec-G and three (−)-Ec-S were identified and confirmed in urine as the major metabolites, and one (−)-Ec-G was the only metabolite present in plasma volunteers (n = 5) at a mean concentration of 625.7 ± 198.3 nmol/L at 2 h after consumption of a Cocoa Beverage containing 54.4 mg of (−)-Ec. Keywords: Cocoa flavonoids; (−)-epicatechin; m...