Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid

trans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and ethanol/water (80/20, v/v) solid-liquid extraction at 60 degrees C before reverse-phase HPLC-MS/MS analysis (atmospheric pressure chemical ionization [APCI] in the positive mode). Thanks to an exceptionally high procyanidin content, chocolate products displayed higher antioxidant activity than much more concentrated commercial stilbene extracts. (c) 2005 Elsevier Ltd. All rights reserved