Deodorizing effect of cacao polyphenols against methyl mercaptan

The deodorizing activity of cacao nib and husk extracts on methyl mercaptan (CH3SH) was measured by gas chromatograph. Cacao nib and husk were extract ed with water, 50% and 100% Ethanol. Among these extracts, 50% ethanol extr act of cacao husk showed the highest deodorizing activity against CH3SH. Th e active components of cacao bean husk were considered to be a mixture of p olyphenolic compounds, because of positive correlation with deodorizing act ivity and the poly phenol content of cacao husk extracts. The 50% ethanol e xtract of cacao bean husk was separated into six fractions (50E-1 similar t o6) by column chromatography with Diaion HP20. The fraction 50E-4 containin g a large amount of polyphenols possessed higher deodorizing effect than so dium copper chlorophyllin. C-13-NMR analysis and gel permeation chromatogra phy, analysis showed that the main component of the fraction 50E-4 was a mi xture of higher polymerized (-)-epicatechin. In the examination of deodoriz ing effect using procyanidin monomer to pentamer, the activity progressivel y increased with increasing the number of (-)-epicatechin unit.