Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24

An international collaborative study was conducted on an HPLC method with fluorescent detection for the determination of flavanols and procyanidins in chocolate and cocoa-containing materials. The sum of the oligomeric fractions with degree of polymerization 1-10 was the determined content value. Sa...

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Veröffentlicht in:	Journal of AOAC International 2013-07, Vol.96 (4), p.705-711
Hauptverfasser:	Robbins, Rebecca J, Leonczak, Jadwiga, Li, Julia, Johnson, J Christopher, Collins, Tom, Kwik-Uribe, Catherine, Schmitz, Harold H
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Biflavonoids - analysis Cacao - chemistry Catechin - analysis Chocolate Chromatography, High Pressure Liquid Cocoa Flavonoids - analysis Liquors Plant Extracts - analysis Polymerization Powders Proanthocyanidins - analysis Reproducibility of Results
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