(-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer
Abstract
:Introduction
Results and Discussion
Analysis of cocoa and cocoa products by CCE
Influence of temperature
Influence of alkalization
Isolation, purification and LC-MS analysis
Comparison of the flavan-3-ol peak ratios
Raw, unfermented cocoa beans | - * |
Roasted cocoa beans | 18 : 82 |
Roasted cocoa beans (nibs) | 19 : 81 |
Cocoa liquor (non-alkalized) | 18 : 82 |
Chocolate (85% cocoa solids) | 18 : 82 |
Cocoa Powder (non-alkalized) | 24 : 76 |
Cocoa Powder (non- alkalized) | 35 : 65 |
Cocoa Powder (alkalized)** | 42 : 58 |
Cocoa Powder (alkalized) ** | 65 : 35 |
Conclusions
Outlook
Experimental
General
Roasting, alkalization, temperature and UV experiments
Isolation and purification of monomeric flavan-3-ols from extracts
HPLC- MS analysis
Chiral capillary electrophoretic analysis
Analytical characteristics (CCE)
Acknowledgments
References
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Kofink, M.; Papagiannopoulos, M.; Galensa, R. (-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer. Molecules 2007, 12, 1274-1288. https://doi.org/10.3390/12071274
Kofink M, Papagiannopoulos M, Galensa R. (-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer. Molecules. 2007; 12(7):1274-1288. https://doi.org/10.3390/12071274
Chicago/Turabian StyleKofink, Michael, Menelaos Papagiannopoulos, and Rudolf Galensa. 2007. "(-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer" Molecules 12, no. 7: 1274-1288. https://doi.org/10.3390/12071274