Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry Export

@article{citeulike:4837996, abstract = {Monomeric and oligomeric procyanidins present in cocoa and chocolate were separated and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. The chromatographic separation was achieved using a silica stationary phase in combination with a gradient ascending in polarity. This qualitative report confirms the presence of a complex series of procyanidins in raw cocoa and certain chocolates using HPLC/MS techniques. Although both cocoa and chocolate contained monomeric and oligomeric procyanidin units 210, only use of negative mode provided MS data for the higher oligomers (i.e., >pentamer). Application of this method for qualitative analysis of proanthocyanidins in other food products and confirmation of this method as a reliable quantitative tool for determining levels of procyanidins in cocoa, chocolate, and other food products are currently being investigated. Keywords: Theobroma cacao; cocoa; chocolate; procyanidin; HPLC/MS}, author = {Hammerstone, John F. and Lazarus, Sheryl A. and Mitchell, Alyson E. and Rucker, Robert and Schmitz, Harold H.}, citeulike-article-id = {4837996}, citeulike-linkout-0 = {http://dx.doi.org/10.1021/jf980760h}, citeulike-linkout-1 = {http://pubs.acs.org/doi/abs/10.1021/jf980760h}, day = {1}, doi = {10.1021/jf980760h}, journal = {Journal of Agricultural and Food Chemistry}, keywords = {chocolate, chromatography, cocoa, lc-ms, normal-phase, proanthocyanidin}, month = {February}, number = {2}, pages = {490--496}, posted-at = {2009-06-13 19:59:41}, priority = {0}, title = {Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry}, url = {http://dx.doi.org/10.1021/jf980760h}, volume = {47}, year = {1999} }

TY - JOUR ID - citeulike:4837996 L3 - citeulike-article-id:4837996 N2 - Monomeric and oligomeric procyanidins present in cocoa and chocolate were separated and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. The chromatographic separation was achieved using a silica stationary phase in combination with a gradient ascending in polarity. This qualitative report confirms the presence of a complex series of procyanidins in raw cocoa and certain chocolates using HPLC/MS techniques. Although both cocoa and chocolate contained monomeric and oligomeric procyanidin units 210, only use of negative mode provided MS data for the higher oligomers (i.e., >pentamer). Application of this method for qualitative analysis of proanthocyanidins in other food products and confirmation of this method as a reliable quantitative tool for determining levels of procyanidins in cocoa, chocolate, and other food products are currently being investigated. Keywords: Theobroma cacao; cocoa; chocolate; procyanidin; HPLC/MS IS - 2 JF - Journal of Agricultural and Food Chemistry EP - 496 TI - Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry VL - 47 SP - 490 KW - chocolate KW - chromatography KW - cocoa KW - lc-ms KW - normal-phase KW - proanthocyanidin AU - Hammerstone, John AU - Lazarus, Sheryl AU - Mitchell, Alyson AU - Rucker, Robert AU - Schmitz, Harold PY - 1999/02/01/ UR - http://dx.doi.org/10.1021/jf980760h ER -