Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1-7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled With Fluorescence Detection: Collaborative Study.

ABSTRACT:

Background

Cocoa flavanols and procyanidins (CF) are flavonoids whose consumption is associated with health benefits, resulting in increasing attention from consumers, industry, researchers, and regulators. Methods that can provide appropriate characterization and quantification of the distinct mixture found in cocoa-based products thus offer important scientific and commercial value.

Objective

This study validated the precision of AOAC Official Method of AnalysisSM2020.05, which measures CF with a degree of polymerization DP1-7.

Method

Method precision (repeatability and reproducibility) was evaluated for seven cocoa matrixes in blind duplicates with total CF content from 1.0 to 500 mg/g. Ten of the 12 laboratories from multiple sectors invited to implement the metho

SUBMITTER: Bussy U 

PROVIDER: S-EPMC9247699 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature