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

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4184-4188

  Adamson, Gary E ^a   Lazarus, Sheryl A ^a   Mitchell, Alyson E ^b   Prior, Ronald L ^c   Cao, Guohua ^c   Jacobs, Pieter H ^a   Kremers, Bart G ^a   Hammerstone, John F ^a   Rucker, Robert B ^b   Ritter, Karl A ^a   Schmitz, Harold H ^a  

^a MARS INC   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c TUFTS UNIVERSITY   (United States)

Author keywords

Antioxidant; Chocolate; Cocoa; HPLC; Procyanidins; Quantification

Indexed keywords

ANTIOXIDANT; CATECHIN; PLANT EXTRACT; PROCYANIDIN; PROCYANIDIN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; CHEMISTRY; DRUG DETERMINATION; DRUG PURITY; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID COMPOSITION; MASS SPECTROMETRY; METHODOLOGY; REPRODUCIBILITY;

ANTIOXIDANTS; BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLUORESCENCE; HUMANS; MASS SPECTROMETRY; PLANT EXTRACTS; PROANTHOCYANIDINS;

THEOBROMA CACAO;

EID: 0033213538     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990317m     Document Type: Article

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