TY - JOUR
T1 - Analysis of polyphenol constituents in cocoa and chocolate
AU - Natsume, Midori
AU - Osakabe, Naomi
AU - Takizawa, Toshio
AU - Nakamura, Tetsuo
AU - Miyatake, Haruka
AU - Hatano, Tsutomu
AU - Yoshida, Takashi
PY - 2002/12/1
Y1 - 2002/12/1
N2 - The antioxidant components of cacao liquor, a major ingredient of chocolate and cocoa, have been identified as flavan-3-ols (catechin and epicatechin) and procyanidin oligomers (procyanidin B2, procyanidin C1, cinnamtannin A2, galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC)). We characterized the procyanidin profiles in cacao liquor, dark chocolate and pure cocoa powder. Furthermore, the effect of the milk on the determination of polyphenols in milk chocolate and milk cocoa was investigated.
AB - The antioxidant components of cacao liquor, a major ingredient of chocolate and cocoa, have been identified as flavan-3-ols (catechin and epicatechin) and procyanidin oligomers (procyanidin B2, procyanidin C1, cinnamtannin A2, galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC)). We characterized the procyanidin profiles in cacao liquor, dark chocolate and pure cocoa powder. Furthermore, the effect of the milk on the determination of polyphenols in milk chocolate and milk cocoa was investigated.
UR - http://www.scopus.com/inward/record.url?scp=0041810187&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0041810187&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0041810187
SN - 0097-6156
VL - 803
SP - 180
EP - 213
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -