Optimized method for simultaneous determination of catechin, gallic acid, and methylxanthine compounds in chocolate using RP-HPLC
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The simultaneous determination of catechins, gallic acid, and three methylxanthine compounds was determined in chocolate extract by reversed-phase HPLC. An isocratic HPLC procedure using Hypersil-ODS column with methanol three distilled water-formic acid (48.75:200.5:0.75, v/v/v) as a mobile phase was used and the HPLC profiles of I I chocolate products were obtained. (-)-Epicatechin, (-)-epigallocatechin gallate, levels were very high whereas (+)-catechin, (-)-epigallocatechin and (-)-epicatechin gallate were lower values. Gallic acid was predominant compounds with extremely high levels in all chocolate samples. The content of three methylxanthine, theobromine, theophylline and caffeine was quantified with this procedure. Caffein amounts were low in all samples, while theobromine levels were high in milk and dark chocolates. Theophylline was at trace levels in some chocolates and could not be detected in some samples. This method was reliable, reproducible and objective for quantitative identification of flavanols and alkaloid compounds in the chocolate industry.
Açıklama
Anahtar Kelimeler
catechins, gallic acid, caffeine, theobromine, theophylline, chocolate, HPLC
Kaynak
European Food Research and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
215
Sayı
4
