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Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
Food Chem. 2016 Oct 01; 208:177-84.FC

Abstract

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.

Authors+Show Affiliations

Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP Reading, United Kingdom. Electronic address: a.p.elena@reading.ac.uk.Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP Reading, United Kingdom.Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP Reading, United Kingdom.Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP Reading, United Kingdom.Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP Reading, United Kingdom.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27132838

Citation

Alañón, M E., et al. "Assessment of Flavanol Stereoisomers and Caffeine and Theobromine Content in Commercial Chocolates." Food Chemistry, vol. 208, 2016, pp. 177-84.
Alañón ME, Castle SM, Siswanto PJ, et al. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem. 2016;208:177-84.
Alañón, M. E., Castle, S. M., Siswanto, P. J., Cifuentes-Gómez, T., & Spencer, J. P. (2016). Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chemistry, 208, 177-84. https://doi.org/10.1016/j.foodchem.2016.03.116
Alañón ME, et al. Assessment of Flavanol Stereoisomers and Caffeine and Theobromine Content in Commercial Chocolates. Food Chem. 2016 Oct 1;208:177-84. PubMed PMID: 27132838.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. AU - Alañón,M E, AU - Castle,S M, AU - Siswanto,P J, AU - Cifuentes-Gómez,T, AU - Spencer,J P E, Y1 - 2016/04/01/ PY - 2015/12/21/received PY - 2016/03/16/revised PY - 2016/03/29/accepted PY - 2016/5/3/entrez PY - 2016/5/3/pubmed PY - 2017/2/7/medline KW - Catechin KW - Chocolate KW - Epicatechin KW - Flavanols KW - Methylxanthines KW - Stereoisomers SP - 177 EP - 84 JF - Food chemistry JO - Food Chem VL - 208 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27132838/Assessment_of_flavanol_stereoisomers_and_caffeine_and_theobromine_content_in_commercial_chocolates_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30499-X DB - PRIME DP - Unbound Medicine ER -