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Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometr...

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Detalles Bibliográficos
Autores principales: Hurst, William J., Stanley, Bruce, Glinski, Jan A., Davey, Matthew, Payne, Mark J., Stuart, David A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2009
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255096/
https://www.ncbi.nlm.nih.gov/pubmed/19924052
http://dx.doi.org/10.3390/molecules14104136
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author Hurst, William J.
Stanley, Bruce
Glinski, Jan A.
Davey, Matthew
Payne, Mark J.
Stuart, David A.
author_facet Hurst, William J.
Stanley, Bruce
Glinski, Jan A.
Davey, Matthew
Payne, Mark J.
Stuart, David A.
author_sort Hurst, William J.
collection PubMed
description This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.
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spelling pubmed-62550962018-11-30 Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products Hurst, William J. Stanley, Bruce Glinski, Jan A. Davey, Matthew Payne, Mark J. Stuart, David A. Molecules Article This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies. Molecular Diversity Preservation International 2009-10-15 /pmc/articles/PMC6255096/ /pubmed/19924052 http://dx.doi.org/10.3390/molecules14104136 Text en © 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Hurst, William J.
Stanley, Bruce
Glinski, Jan A.
Davey, Matthew
Payne, Mark J.
Stuart, David A.
Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title_full Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title_fullStr Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title_full_unstemmed Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title_short Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
title_sort characterization of primary standards for use in the hplc analysis of the procyanidin content of cocoa and chocolate containing products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255096/
https://www.ncbi.nlm.nih.gov/pubmed/19924052
http://dx.doi.org/10.3390/molecules14104136
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