Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
Method of Analysis for (-)-Epicatechin in Cocoa Beans by High Performance Liquid Chromatography
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 548–551, March 1983
How to Cite
KIM, H. and KEENEY, P. G. (1983), Method of Analysis for (-)-Epicatechin in Cocoa Beans by High Performance Liquid Chromatography. Journal of Food Science, 48: 548–551. doi: 10.1111/j.1365-2621.1983.tb10787.x
Paper no. 6479 in the journal series of the Pennsylvania Agricultural Experiment Station. Supported in part by funds provided by the Chocolate Manufacturers Association of the USA.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/2/82; revised 10/15/82; accepted 10/28/82.
A sensitive high performance liquid chromatographic method for analysis of (-)epicatechin (3,3′,4′,5,7-pentahydroxyflavan) in cocoa beans is described. Bean samples were extracted in 80% acetone with subsequent sample clean-up on a Waters Associates C18 SEPPAK. Separation of (-)-epicatechin was accomplished on a μBondapak C18 column using a mobile phase of water:methanol:acetic acid (87:8:5). (-)-Epicatechin was detected at 280 nm and quantified by comparing peak height of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of added (-)epicatechin averaged over 90%. UV scans and mass spectrometric anlaysis of collected eluate from the chromatograph provided positive identification of the compound in cocoa bean extracts.