Analysis of polyphenol constituents in cocoa and chocolate

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

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)180-213
Number of pages34
JournalACS Symposium Series
Publication statusPublished - 2002 Dec 1
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


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