期刊
FOOD CHEMISTRY
卷 208, 期 -, 页码 177-184出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.116
关键词
Chocolate; Flavanols; Epicatechin; Catechin; Stereoisomers; Methylxanthines
资金
- Biological Sciences Research Council (BBSRC, United Kingdom) [BB/J500896/1]
- Fundacion Alfonso Martin Escudero (Spain)
- BBSRC [BB/L02540X/1] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [1132989, BB/L02540X/1] Funding Source: researchfish
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. (C) 2016 Elsevier Ltd. All rights reserved.
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