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Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates

Alanon, M. E., Castle, S. M., Siswanto, P. J., Cifuentes-Gomez, T. and Spencer, J. P. E. (2016) Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chemistry, 208. pp. 177-184. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2016.03.116


Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg(-1), epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in chocolate manufacture. (-)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:68821

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