Analysis of polyphenol constituents in cocoa and chocolate

Midori Natsume, Naomi Osakabe, Toshio Takizawa, Tetsuo Nakamura, Haruka Miyatake, Tsutomu Hatano, Takashi Yoshida

研究成果: Article査読

2 被引用数 (Scopus)

抄録

The antioxidant components of cacao liquor, a major ingredient of chocolate and cocoa, have been identified as flavan-3-ols (catechin and epicatechin) and procyanidin oligomers (procyanidin B2, procyanidin C1, cinnamtannin A2, galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC)). We characterized the procyanidin profiles in cacao liquor, dark chocolate and pure cocoa powder. Furthermore, the effect of the milk on the determination of polyphenols in milk chocolate and milk cocoa was investigated.

本文言語English
ページ(範囲)180-213
ページ数34
ジャーナルACS Symposium Series
803
出版ステータスPublished - 2002 12 1
外部発表はい

ASJC Scopus subject areas

  • 化学 (全般)
  • 化学工学(全般)

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