Deodorizing effect of cacao polyphenols against methyl mercaptan

Abstract

The deodorizing activity of cacao nib and husk extracts on methyl mercaptan (CH3SH) was measured by gas chromatograph. Cacao nib and husk were extracted with water, 50% and 100% Ethanol. Among these extracts, 50% ethanol extract of cacao husk showed the highest deodorizing activity against CH3SH. The active components of cacao bean husk were considered to be a mixture of polyphenolic compounds, because of positive correlation with deodorizing activity and the polyphenol content of cacao husk extracts. The 50% ethanol extract of cacao bean husk was separated into six fractions (50E-1-6) by column chromatography with Diaion HP20. The fraction 50E-4 containing a large amount of polyphenols possessed higher deodorizing effect than sodium copper chlorophyllin. 13C-NMR analysis and gel permeation chromatography analysis showed that the main component of the fraction 50E-4 was a mixture of higher polymerized (-)-epicatechin. In the examination of deodorizing effect using procyanidin monomer to pentamer, the activity progressively increased with increasing the number of ( -)-epicatechin unit.