Ultrasound-Assisted Method for Extraction of Theobromine and Caffeine from Cacao Seeds and Chocolate Products

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3522-3529

  Peralta Jimenez L ^a   Canizares Macias M P ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Cacao seeds; Caffeine; Chocolate products; Theobromine; Ultrasound assisted extraction

Indexed keywords

CACAO SEEDS; CHLOROFORM SOLVENTS; CHOCOLATE PRODUCTS; LIQUID-LIQUID EXTRACTION; PHOTOMETRIC MONITORING; THEOBROMINE; ULTRASOUND RADIATION; ULTRASOUND-ASSISTED EXTRACTION;

CAFFEINE; EMULSIFICATION; EXTRACTION; ORGANIC SOLVENTS;

ULTRASONICS;

THEOBROMA CACAO;

EID: 84886102071     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1014-3     Document Type: Article

References (29)

1. AOAC Official Method 980. 14 (2005). Theobromine and caffeine in cacao products. Liquid chromatographic method, 31. 5. 13. 18 Ed.
2. Buchelli, P., Rousseau, G., Alvarez, M., Lavoi, M., & McCarthy, J. (2001). Developmental variation of sugars, carboxylic acids, purine alkaloids, fatty acids, and endoproteinase activity during maturation of Theobroma cacao L. seeds. Journal of Agriculture and Food Chemistry, 49, 5046-5051.
3. Brunetto, M. D. R., Gutiérrez, L., Delgado, Y., Gallignani, M., Zambrano, A., & Gómez, A. (2007). Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system. Food Chemistry, 100, 459-467.
4. Cañizares-Macías, M. P., García-Mesa, J. A., & Luque de Castro, M. D. (2004). Fast ultrasound-assisted method for the determination of the oxidative stability of virgin oil. Analytica Chimica Acta, 502, 161-166.
5. Chandrapala, J., Oliver, C. M., Kentish, S., & Ashokkumar, M. (2013). Use of power ultrasound to improve extraction and modify phase transitions in mean processing. Food Reviews International, 29, 67-91.
6. Goel, M., Hu, H. Q., Mujumdar, A. S., & Ray, M. B. (2004). Sonochemical decomposition of volatile and non-volatile organic compounds-a comparative study. Water Research, 38, 4247-4261.
7. González-Nuñez, L., & Cañizares-Macías, M. P. (2011). Focused microwaves-assisted extraction of theobromine and caffeine from cacao. Food Chemistry, 129, 1819-1824.
8. Hamdaoui, O., Chiha, M., & Naffrechoux, E. (2008). Ultrasound-assisted removal of malachite green from aqueous solution by dead pine needles. Ultrasonics Sonochemistry, 15, 799-807.
9. Hong, Q., Hardcastle, J. L., McKeown, R. A. J., Marken, F., & Compton, R. G. (1999). The 20 kHz sonochemical degradation of trace cyanide and dye stuffs in aqueous media. New Journal of Chemistry, 23, 845-849.
10. Horžić, D., Režek-Jambrak, A., Belščak-Cvitanović, A., Komes, D., & Lelas, V. (2012). Comparison of conventional and ultrasound assisted extraction techniques of yellow tea and bioactive composition of obtained extracts. Food Bioprocess Technology, 5, 2858-2870.
11. Komes, D., Belščak-Cvitanović, A., Horžić, D., Drmić, H., Škrabal, S., & Miličević, B. (2012). Bioactive and sensory properties of herbal spirit enriched with cocoa (Theobroma cacao L.) polyphenolics. Food Bioprocess Technology, 5, 2908-2920.
12. Lo Coco, F., Lanuzza, F., Micali, G., & Cappellano, G. (2007). Determination of theobromine, theophylline, and caffeine in by-products of cupuacu and cacao seeds by high-performance liquid chromatography. Journal of Chromatographic Science, 45, 273-275.
13. Luque de Castro, M. D., & Priego-Capote, F. (2006). Analytical applications of ultrasound. Amsterdam: Elsevier.
14. Luna, F., Crouzillat, D., Cirou, L., & Buchelli, P. (2002). Chemical composition and flavor of Ecuadorian cocoa liquor. Journal of Agriculture and Food Chemistry, 50, 3527-3532.
15. Mexican Norm, NMX-FF-103-SCFI-2003 (2003). Productos agrícolas no industrializados- cacao en grano (Theobroma cacao L.). Especificaciones y métodos de prueba. Non-industrialized agricultural products cocoa beans (Theobroma cacao L.) specifications and test method. Mexico: SECOFI: Secretaria de Comercio y Fomento Industrial.
16. Niemenak, N., Rohsius, C., Elwers, S., Ndoumon, D. O., & Lieberei, R. (2006). Comparative study of different cocoa (Theobroma cacao L) clones in terms of their phenolic compounds and anthocyanins content. Journal of Food Composition and Analysis, 19, 612-619.
17. Othman, A., Ismail, A., Ghani, N. A., & Adenan, I. (2007). Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry, 100, 1523-1530.
18. Pingret, D., Fabiano-Tixier, A. S., Bourvellec, C. L., Renard, C. M. G. C., & Chemat, F. (2012). Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. Journal of Food Engineering, 111, 73-81.
19. Ramiro, E., Franch, A., Castellote, C., Cano, F. P., Permanyer, J., Pulido, M. I., & Castell, M. (2005). Flavonoids from Theobroma cacao down-regulate inflammatory mediators. Journal of Agriculture and Food Chemistry, 53, 8506-8511.
20. Song, Y., Li, J., & Chen, H. (2009). Degradation of C. I. Acid Red 88 aqueous solution by combination of Fenton's reagent and ultrasound irradiation. Journal of Chemical Technology and Biotechnology, 84, 578-583.
21. Sterbová, D., Matejícek, D., Vlcek, J., & Kubán, V. (2004). Combined microwave-assisted isolation and solid-phase purification procedures prior to chromatographic determination of phenolic compounds in plant materials. Analytica Chimica Acta, 513, 435-444.
22. Summa, C., Raposo, F. C., McCourt, J., Lo Scalzo, R., Wagner, K. H., Elmadfa, I., & Anklam, E. (2006). Effect of roasting on the radical scavenging of cocoa beans. European Food Research Technology, 222, 368-375.
23. Suslick, K. S. (1990). Sonochemistry. Science, 247, 1439-1445.
24. Shufen, L., Berger, J., & Hartland, S. (1990). Spectrophotometric determination of theobromine and caffeine in cocoa seeds. Analytica Chimica Acta, 232, 409-412.
25. Thompson, L. H., & Doraiswamy, L. K. (1999). Sonochemistry: science and engineering. Industrial and Engineering Chemistry Research, 38, 1215-1249.
26. Valdez-Flores, C., & Cañizares-Macías, M. P. (2007). On-line dilution and detection of vanillin in vanilla extracts obtained by ultrasound. Food Chemistry, 105, 1201-1208.
27. Vinodgopal, K., Peller, J., Makogon, O., & Kamat, P. V. (1998). Ultrasonic mineralization of a reactive textile azo dye, remazol black B. Water Research, 32, 3646-3650.
28. Vinson, J. A., Proch, J., Bose, P., Mucheler, S., Taffera, P., Shuta, N., & Agbor, G. A. (2006). Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American diets. Journal of Agriculture and Food Chemistry, 54, 8071-8076.
29. Yamada, T., Yamada, Y., Okano, Y., Terashima, T., & Yokogoshi, H. (2009). Anxiolytic effects of short- and long-term administration of cacao mass on rat elevated T-maze test. The Journal of Nutritional Biochemistry, 20, 948-955.