Cacao polyphenolic substances. 1. Fractionation of the fresh bean

Abstract

The polyphenolic components in extracts of fresh cacao beans were examined by paper strip chromatography. At least 11 polyphenols are present and were separated on columns of cellulose pulp. In Forastero (purple) beans there are 2 main anthocyanins with also a trace of a 3d plgment, with the properties of a cyanidin diglycoside. The 2-main plgments are a cyanidin monoglycoside and a cyanidin pentose glycoside, the sugar radicals being respectively glucose and glucose-arabinose. A sugar-free leucocyanidin and a mixture of leucocyanidin glycosides are also present. There are at least 6 catechin-like substances of which eplcatechin is the main component. From chromatographic comparison catechin, eplgallocatechin and gallocatechin, would appear to be present. The chemical similarity between different species and vars. of beans used in chocolate manufacture is striking.