Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Dilrukshi Ramanathan

Dilrukshi Ramanathan
New Jersey Center for Science, Technology and Mathematics,
1000 Morris Avenud, STEM Building, Room 518, Union NJ 07083

  • Research Article
    UHPLC-HRMS Analysis of Theobromine in Theobroma cacao and its Products
    Author(s): Katarina Mladenovic, Yuriko Root and Dilrukshi RamanathanKatarina Mladenovic, Yuriko Root and Dilrukshi Ramanathan

    Theobroma cacao seed is the major ingredient in all types of chocolate products and contains Theobromine. Theobromine is a bitter alkaloid beneficial in the treatment of hypertension, arteriosclerosis and angina pectoris. Of all chocolate brand samples, Sample J containing 70% Cacao had the highest amount of theobromine. Sample A containing 11% Cacao had the least amount of theobromine. The 100% Cacao Chocolate Bar had the highest concentration of theobromine in comparison to roasted cocoa having the lowest concentration of theobromine. Quantitative analysis of Theobromine was completed on the Thermo Scientific UHPLC and LTQ Orbit rap Discovery equipped with an ESI ion source. A three-minute gradient method with a flow rate of 300 μL/min was developed on the UHPLC-HRMS using HPLC-grade water and acetonitrile. Ethyl ether was used to remove cacao fats and water was used to .. View More»
    DOI: 10.4172/2155-9600.1000737

    Abstract PDF

Relevant Topics