Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products.

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
W Jeffrey HurstDavid A Stuart

Abstract

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.

Citations

Jun 28, 2011·Journal of Agricultural and Food Chemistry·Swen LangerMichael R A Morgan
Nov 28, 2013·The British Journal of Nutrition·Sheila G WestAnn C Skulas-Ray
Feb 23, 2013·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ali KhoddamiThomas H Roberts
Mar 18, 2016·Journal of Medicinal Food·Caroline L CampbellG Keith Harris
Mar 15, 2015·The Journal of Nutritional Biochemistry·Brian K McFarlinDavid W Hill
Sep 8, 2012·Food Chemistry·Agnieszka Kosińska, Wilfried Andlauer
Aug 12, 2016·The American Journal of Clinical Nutrition·James A GreenbergDorina Kordunova
Apr 14, 2018·Phytochemistry Reviews : Proceedings of the Phytochemical Society of Europe·Emily A RueRichard B van Breemen
Apr 27, 2021·Food & Function·Ugo BussyCatherine Kwik-Uribe
Oct 5, 2018·Journal of Agricultural and Food Chemistry·Michael D RushRichard B van Breemen

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Methods Mentioned

BETA
reverse phase chromatography
NMR

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