Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 2; pp. 490 - 496
• Main Authors: Hammerstone, John F, Lazarus, Sheryl A, Mitchell, Alyson E, Rucker, Robert, Schmitz, Harold H
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.02.1999
• Subjects: Biflavonoids; Biological and medical sciences; Cacao - chemistry; Catechin - chemistry; chocolate; Chromatography, High Pressure Liquid; cocoa (beverage); Confectionery products and chocolate industries, honey; Food industries; Fundamental and applied biological sciences. Psychology; General pharmacology; high performance liquid chromatography; identification; Mass Spectrometry; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; polyphenols; Proanthocyanidins; qualitative analysis; quantitative analysis; separation; Theobroma cacao; Pharmacognosy; HPLC chromatography; Chocolate; Foodstuff; Oligomer; Cocoa; Electrospray; Separation method; Polyphenol; Analysis method; Dicotyledones; Sterculiaceae; Angiospermae; Plant origin; Phenols; Spermatophyta; Qualitative analysis; Mass spectrometry; Theobroma cacao
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf980760h

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. Keywords: Theobroma cacao; cocoa; chocolate; procyanidin; HPLC/MS