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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International
2009
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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. |
format | Online Article Text |
id | pubmed-6255096 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2009 |
publisher | Molecular Diversity Preservation International |
record_format | MEDLINE/PubMed |
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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