Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA.
Food Chem. 2021 Mar 30;341(Pt 2):128260. doi: 10.1016/j.foodchem.2020.128260. Epub 2020 Oct 1.
Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans at different production stages (raw, roasted, and winnowed side and end products) by high-performance liquid chromatography with diode array detector (HPLC-DAD). We analyzed the antioxidant activities of clovamide and these extracts by measuring their superoxide radical scavenging capabilities in a Rotating Ring-Disk Electrode (RRDE) electrochemical system against in-situ generated superoxide radical. Our studies concluded a positive correlation between clovamide concentration and the overall antioxidant activities of beans, with the roasting step showing a reduction effect on both. The subsequent refining steps recover the clovamide concentration. Antioxidant studies on clovamide alone by RRDE and density functional theory (DFT) studies led to the conclusion that it is a powerful oxygen radical scavenger, partially contributed by its molecular catechol moieties.
氯哇胺（反式-氯哇胺，（2S）-3-（3,4-二羟基苯基）-2-[[（E）-3-（3,4-二羟基苯基）丙烯酰基]氨基]丙酰基]氨基）丙酸）是一种天然存在的咖啡酰缀合物，也是可可豆酚类部分中发现的一种强效抗氧化剂。本工作通过高效液相色谱-二极管阵列检测器（HPLC-DAD）定量测定了不同生产阶段（生豆、烘焙豆和簸选后的豆边和豆末）单一产地可可豆中的氯哇胺含量。我们通过在旋转环盘电极（RRDE）电化学系统中测量其超氧自由基清除能力来分析氯哇胺和这些提取物的抗氧化活性，该系统可对抗原位生成的超氧自由基。我们的研究得出结论，氯哇胺浓度与豆的整体抗氧化活性呈正相关，烘焙步骤对两者都有降低作用。随后的精炼步骤恢复了氯哇胺的浓度。RRDE 和密度泛函理论（DFT）研究单独对氯哇胺的抗氧化研究得出结论，它是一种强大的氧自由基清除剂，部分归因于其分子儿茶素部分。
