Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 11, 2006, Pages 4057-4061

  Gu, Liwei ^a,b   House, Suzanne E ^a   Wu, Xianli ^a,b   Ou, Boxin ^c   Prior, Ronald L ^a,d  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES   (United States)

^c Brunswick Laboratories   (United States)

^d U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Antioxidant; Catechin; Chocolates; Cocoa; ORACFL; Procyanidins

Indexed keywords

THEOBROMA CACAO;

ANTIOXIDANT; BIFLAVONOID; CATECHIN; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; CACAO; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTIOXIDANTS; BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PROANTHOCYANIDINS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 33745504721     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060360r     Document Type: Article

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