Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase hplc

Midori Natsume, Naomi Osakabe, Megumi Yamagishi, Toshio Takizawa, Tetsuo Nakamura, Haruka Miyatake, Tsutomu Hatano, Takashi Yoshida

Research output: Contribution to journalArticlepeer-review

201 Citations (Scopus)


The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers-oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

Original languageEnglish
Pages (from-to)2581-2587
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Issue number12
Publication statusPublished - 2000 Jun
Externally publishedYes


  • Chocolate
  • Cocoa
  • HPLC analysis
  • Polyphenol
  • Proanthocyanidin

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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