HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Monomeric and oligomeric procyanidins present in cocoa liquors and chocolates were separated and quantified in four different laboratories using a normal-phase high-performance liquid chromatography (HPLC) method with fluorescence detection. Procyanidin standards through decamers were obtained by ex...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-10, Vol.47 (10), p.4184-4188
Hauptverfasser:	Adamson, Gary E, Lazarus, Sheryl A, Mitchell, Alyson E, Prior, Ronald L, Cao, Guohua, Jacobs, Pieter H, Kremers, Bart G, Hammerstone, John F, Rucker, Robert B, Ritter, Karl A, Schmitz, Harold H
Format:	Artikel
Sprache:	eng
Schlagworte:	absorbance analytical methods Antioxidants - analysis assays Biflavonoids Biological and medical sciences Cacao Catechin - analysis chocolate Chromatography, High Pressure Liquid - methods cocoa (beverage) cocoa beans cocoa liquors Confectionery products and chocolate industries, honey detection Fluorescence Food industries Fundamental and applied biological sciences. Psychology General pharmacology high performance liquid chromatography Humans inhibition Mass Spectrometry Medical sciences oxidation oxygen radical absorbance capacity assay Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Plant Extracts - chemistry polyphenols Proanthocyanidins spectrofluorimetry
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