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HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1981.tb04537.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
DE VRIES, J. W., JOHNSON, K. D. and HEROFF, J. C. (1981), HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas. Journal of Food Science, 46: 1968–1969. doi: 10.1111/j.1365-2621.1981.tb04537.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/4/81; revised 5/26/81; accepted 6/1/81
- Abstract
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ABSTRACT
Eighteen randomly selected cocoa samples were analyzed in duplicate by HPLC for caffeine and theobromine. The relative standard deviation for the method was determined to be 1.55%. The mean ± S.D. of the theobromine plus caffeine content (moisture free basis) was 2.85 ± 0.08% with a 90% confidence interval of 2.72–2.98% for red Dutched cocoa. The total ± SD. for natural cocoas was 2.82 + 0.16% with a 90% confidence interval of 2.56–3.08%.