HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.

@article{Adamson1999HPLCMF,
  title={HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.},
  author={Gary E Adamson and Sheryl A Lazarus and Alyson E Mitchell and Ronald L. Prior and Guohua Cao and P. I. Heiko O. Jacobs and B G Kremers and John F. Hammerstone and Robert B. Rucker and Karl A Ritter and Harold H. Schmitz},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 10},
  pages={4184-8}
}
Monomeric and oligomeric procyanidins present in cocoa liquors and chocolates were separated and quantified in four different laboratories using a normal-phase high-performance liquid chromatography (HPLC) method with fluorescence detection. Procyanidin standards through decamers were obtained by extraction from cocoa beans, enrichment by Sephadex LH-20 gel permeation chromatography, and final purification by preparative normal-phase HPLC. The purity of each oligomeric fraction was assessed… CONTINUE READING
Highly Influential
This paper has highly influenced 10 other papers. REVIEW HIGHLY INFLUENTIAL CITATIONS