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

作者：Alanon M E^*; Castle S M; Siswanto P J; Cifuentes Gomez T; Spencer J P E

来源：Food Chemistry, 2016, 208: 177-184.

DOI：10.1016/j.foodchem.2016.03.116

• Chocolate
• Flavanols
• Epicatechin
• Catechin
• Stereoisomers
• Methylxanthines

Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264 mg g(-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.

• 出版日期2016-10-1