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High ceramide content in fermented cocoa bean shells (Theobroma cacao L.)
Yumi Yaita1, Yuma Sato1, Tomoyoshi Kubota1
1Department of Integrated Science and Engineering, Faculty of Science and Engineering, Teikyo University, Utsunomiya, Tochigi, Japan.
Abstract:
Analysis of various parts of cocoa by LC-ESI-MS/MS revealed that fermented cocoa bean shells contained high amounts of ceramides, especially a hydroxy phytoceramide (t18:0-h24:0, 466.6 μg/g) present in human skin. Its total ceramide content was higher than that in the skins of peanuts, soybeans, or coffee beans, suggesting that this high content is a unique feature of fermented cocoa bean shells.
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