Molecules · 2009 · 34 citations · 6 references
AgricultureFood ScienceNutritional SciencesChromatographic AnalysisFood AnalysisFood ChemistryAnalytical ChromatographyBioanalytical Method ValidationChromatographic Data AnalysisChromatographic Food AnalysisChromatographic Method ValidationFood Authenticity TestingChromatographic ValidationFlavor Compound AnalysisLiquid Chromatography Quality ControlMaldi-tof Mass SpectrometryPhenolic Content AnalysisPrimary StandardsProanthocyanidin CharacterizationRelative Response Factor Determination
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.
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John F. Hammerstone, Sheryl A. Lazarus, Alyson E. Mitchell et al. · Journal of Agricultural and Food Chemistry · 1999 · 451 citations
Agriculture, Chemistry, Food Science +17
Mark A. Kelm, J. Chris Johnson, Rebecca J. Robbins et al. · Journal of Agricultural and Food Chemistry · 2006 · 217 citations