title: Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
abstract: Monomeric and oligomeric procyanidins present in cocoa and chocolate were separated and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. The chromatographic separation was achieved using a silica stationary phase in combination with a gradient ascending in polarity. This qualitative report confirms the presence of a complex series of procyanidins in raw cocoa and certain chocolates using HPLC/MS techniques. Although both cocoa and chocolate contained monomeric and oligomeric procyanidin units 2-10, only use of negative mode provided MS data for the higher oligomers (i.e., >pentamer). Application of this method for qualitative analysis of proanthocyanidins in other food products and confirmation of this method as a reliable quantitative tool for determining levels of procyanidins in cocoa, chocolate, and other food products are currently being investigated.
authors.affiliation: Analytical and Applied Sciences Group, Hackettstown, New Jersey 07840, USA. hammerstone@effem.com
authors.forename: J F
authors.initials: JF
authors.lastname: Hammerstone
authors.forename: S A
authors.initials: SA
authors.lastname: Lazarus
authors.forename: A E
authors.initials: AE
authors.lastname: Mitchell
authors.forename: R
authors.initials: R
authors.lastname: Rucker
authors.forename: H H
authors.initials: HH
authors.lastname: Schmitz
mesh_terms: D044946:Biflavonoids; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D013058:Mass Spectrometry; D044945:Proanthocyanidins
chemical_list: D044946:Biflavonoids; D044945:Proanthocyanidins; C017674:procyanidin; D002392:Catechin