Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical Detection: Application to Studies on the Effect of Alkaline Processing

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 25, 2015, Pages 5970-5975

  Stanley, Todd H ^a   Smithson, Andrew T ^b   Neilson, Andrew P ^b   Anantheswaran, Ramaswamy C ^a   Lambert, Joshua D ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

alkalization; cocoa; electrochemical detection; proanthocyanidins; Theobroma cacao

Indexed keywords

ALKALINITY; CHEMICAL DETECTION; CHROMATOGRAPHY; COCOA; ELECTROCHEMICAL SENSORS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; REDUCTION;

ALKALIZATION; DEGREE OF POLYMERIZATION; ELECTROCHEMICAL DETECTION; EXPONENTIAL DECAY MODELS; HEALTH BENEFICIAL EFFECTS; PROANTHOCYANIDINS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THEOBROMA CACAO;

FLAVONOIDS;

THEOBROMA CACAO;

ALKALI; PLANT EXTRACT; PROANTHOCYANIDIN;

CACAO; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PROCEDURES; REVERSED PHASE LIQUID CHROMATOGRAPHY;

ALKALIES; CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; FOOD HANDLING; HOT TEMPERATURE; PLANT EXTRACTS; PROANTHOCYANIDINS;

EID: 84935101171     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02661     Document Type: Article

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