HPLC Method for Analyzing Catechin in Cocoa and Chocolate
Author Information
Author(s): Laura Shumow, Alison Bodor
Primary Institution: National Confectioners Association
Hypothesis
Can a consensus HPLC method be developed for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products?
Conclusion
The study concludes that the developed HPLC method is suitable for determining (±)-catechin and (±)-epicatechin in cocoa and chocolate products.
Supporting Evidence
- The method was validated by five participating laboratories.
- The study included a blind duplicate to assess method reproducibility.
- The percent coefficient of variation (%CV) of the sample set ranged from approximately 7 to 15%.
- The method represents the first collaborative study of this HPLC method for these compounds in these matrices.
Takeaway
This study created a way to measure certain compounds in chocolate and cocoa, which can help understand their health benefits.
Methodology
The study used reversed phase HPLC with fluorescence detection to analyze (±)-catechin and (±)-epicatechin extracted from cocoa and chocolate samples.
Limitations
The method may not be suitable for chocolate products containing inclusions like fruit or nuts due to potential interference.
Participant Demographics
Samples were provided by five member companies of the National Confectioners Association.
Digital Object Identifier (DOI)
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