Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. (1st October 2016)

• Record Type: Journal Article
• Authors: Alañón, M.E.; Castle, S.M.; Siswanto, P.J.; Cifuentes-Gómez, T.; Spencer, J.P.E.
• Is Part Of: Food chemistry. Volume 208(2016)
• Page Start: 177
• Page End: 184
• Publication Date: 2016-10-01
• Subjects: Chocolate -- Flavanols -- Epicatechin -- Catechin -- Stereoisomers -- Methylxanthines; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.03.116
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Epicatechin concentration could predict the total flavanols and procyanidin content. No correlation was found between catechin content and the rest of flavanols. % Cocoa solids is no clear indicator of (−)-epicatechin, the most bioactive compound. Abstract: 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.