A New Glycosylated Dihydrophaseic Acid from Cacao Germs (Theobroma cacao L.)

Abstract

Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ. One of these two compounds was identified as the new glycosylated abscisic acid metabolite, dihydrophaseic acid-4′-O-6″-(β-ribofuranosyl)-β-glucopyranoside, and the other as the known compound, dihydrophaseic acid-4′-O-β-D-glucopyranoside.

• cacao germ
• Theobroma cacao
• abscisic acid
• dihydrophaseic acid
• ribose glycosylation