Keywords
Chocolate products
Theobromine and caffeine
high pressure liquid
High pressure liquid chromatographic
determination
Theobromine and caffeine
high pressure liquid
High pressure liquid chromatographic
determination
How to Cite
1.
Yuco Yabiku H, de Albuquerque Kimura I. High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products. Rev Inst Adolfo Lutz [Internet]. 1996 Jun. 28 [cited 2024 Jul. 22];56(1):59-64. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36579
Abstract
In order to investigate the levels of theobromiue and caffeine, 77 samples of chocolate liquor and commercial chocolate products were ana1ysed. The samples tested included 12 samples of chocolate Iiquor, 4 samp1es of cocoa flavour and 61 samples of commercial chocolate products like sweet bar chocolate, milk beverages, biscuits, cakes, ice-cream, etc from different brands. A liquid chromatography technique was developed using a diode array detector, a C18, column and methanolwater -acetic acid (20:79: 1) as mobile phase. Quantitation was carried out by external standardization.
References
1. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - Official methods of analysis ofthe Association of Official Analytical Chemists, 15ª ed., Arlington, Virginia, p. 776 (980.14), 1990.
2. BLAUCH, J.L. & TARKA J.R., S.M. - HPLC determination of caffeine and theobromine in coffee, tea and instant hot cocoa mixes. I. Food su.. 48:745-50, 1983.
3. BRERETON, P., HAGUE, M. & WOOD, R. - The determination of theobromine in cocoa and chocolate products. J.Assoc. Publ. Analysis, 30:49-54, 1994.
4. CRAIO, W.L & NGUYEN, T. T. - A research note - Caffeine and theobromine levels in cocoa and carob products. J.Food Sci..49:302-305, 1984.
5. DE VRIES, r.w, JOHNSON, K.D. & HEROFF, J.C. - A research note HPLC determination of caffeine and theobromine content of various natural and red dutched cocoas. J. Food Sci, 46:1986-9, 1981.
6. GERRITSMA, K.w. & KOERS, J. - Determination of theobromine in cocoa residues. Analyst, 4:201-5,1953.
7. HAMANN, Y.; TIS SE, C. & ESTIENNE, J. Etude de Ia teneur en théobromine par
chromatographie liquide haute performance des fêves de cacao. Ann. Fals. Exp. Chim., 828(6): 271-76, 1984.
8. HURST, w.r., SYNDER, P.S. & MARTIN JR., R.A. - Use of microbore high-performance liquid chromatography for the determination of caffeine, theobromine and theophy1line in cocoa. J. Chromatogr., 318(2): 408-411,1985.
9. KREISER, W.R. & MARTIN JR., R.A. - High pressure liquid chromatographic determi-
nation of theobromine and caffeine in coco a and chocolate products: collaborative study. J. Assoc. off. Anal. Chem., 63(3):591-4,1980.
10. LOVE, L.J. - Caffeine, theophylline and theobromine in New Zealand Foods. Food Tecnology in New Zealand, January, 29-31, 1989.
11. MUHTADI, F.J.; EL-HAWARY, S.S. & HIFNAWY, M.S. - Comparative HPLC and
GLC determination of caffeine in different products. J. Liquid Chromatogr., 13(5): 10131028, 1990.
12. SÃO PAULO, InstitutoAdo1fo Lutz - Normas analíticas do Instituto Adolfo Lutz, V.1: Métodos químicos e físicos para análise de alimentos, 3ª ed., São Paulo, p. 175-7, 1985.
13. ZOUMAS, B.L.; KREISER, W.R. & MARTIN, R.A. - Theobromine and caffeine content of chocolate products. J. Food Sei., 45:314-16, 1980.
2. BLAUCH, J.L. & TARKA J.R., S.M. - HPLC determination of caffeine and theobromine in coffee, tea and instant hot cocoa mixes. I. Food su.. 48:745-50, 1983.
3. BRERETON, P., HAGUE, M. & WOOD, R. - The determination of theobromine in cocoa and chocolate products. J.Assoc. Publ. Analysis, 30:49-54, 1994.
4. CRAIO, W.L & NGUYEN, T. T. - A research note - Caffeine and theobromine levels in cocoa and carob products. J.Food Sci..49:302-305, 1984.
5. DE VRIES, r.w, JOHNSON, K.D. & HEROFF, J.C. - A research note HPLC determination of caffeine and theobromine content of various natural and red dutched cocoas. J. Food Sci, 46:1986-9, 1981.
6. GERRITSMA, K.w. & KOERS, J. - Determination of theobromine in cocoa residues. Analyst, 4:201-5,1953.
7. HAMANN, Y.; TIS SE, C. & ESTIENNE, J. Etude de Ia teneur en théobromine par
chromatographie liquide haute performance des fêves de cacao. Ann. Fals. Exp. Chim., 828(6): 271-76, 1984.
8. HURST, w.r., SYNDER, P.S. & MARTIN JR., R.A. - Use of microbore high-performance liquid chromatography for the determination of caffeine, theobromine and theophy1line in cocoa. J. Chromatogr., 318(2): 408-411,1985.
9. KREISER, W.R. & MARTIN JR., R.A. - High pressure liquid chromatographic determi-
nation of theobromine and caffeine in coco a and chocolate products: collaborative study. J. Assoc. off. Anal. Chem., 63(3):591-4,1980.
10. LOVE, L.J. - Caffeine, theophylline and theobromine in New Zealand Foods. Food Tecnology in New Zealand, January, 29-31, 1989.
11. MUHTADI, F.J.; EL-HAWARY, S.S. & HIFNAWY, M.S. - Comparative HPLC and
GLC determination of caffeine in different products. J. Liquid Chromatogr., 13(5): 10131028, 1990.
12. SÃO PAULO, InstitutoAdo1fo Lutz - Normas analíticas do Instituto Adolfo Lutz, V.1: Métodos químicos e físicos para análise de alimentos, 3ª ed., São Paulo, p. 175-7, 1985.
13. ZOUMAS, B.L.; KREISER, W.R. & MARTIN, R.A. - Theobromine and caffeine content of chocolate products. J. Food Sei., 45:314-16, 1980.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1996 Instituto Adolfo Lutz Journal
Downloads
Download data is not yet available.
