Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

Molecules

William J. Hurst¹  Bruce Stanley¹  Jan A. Glinski¹  Matthew Davey¹  Mark J. Payne¹ 

[1] ¹The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA ²Core Proteomics Facility, MS Hershey Medical Center, Hershey, PA 17033, USA ³Planta Analytica, 39 Rose Ave, Danbury, CT 06810, USA

关键词: procyanidin;    cocoa;    chocolate;    flavanols;    HPLC;    MALDI;    reference standards;    mass spectrometry;   

DOI  :  10.3390/molecules14104136

来源: mdpi

【 摘 要 】

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.