Chocolate … a healthy food? Recently, polyphenols have gained more attention, due to their antioxidant capacity and their possible beneficial implications in human health. As more studies associate an increasing number of health benefits to its high anti-oxidant content, dark chocolate has been labelled as "superfood". But not all ingredients are considered to have health-beneficial properties. In this application, 14 chocolate relevant compounds were separated with the AZURA® UHPLC system in under 1.5 minutes.
Mix standard: 1) Acesulfam K, 2) theobromine, 3) saccharin, 4) theophylline, 5) caffeine, 6) chlorogenic acid, 7) catechin, 8) epicatechin, 9) 4-hydroxybenzoic acid, 10) vanillin, 11) guaiacol, 12) sorbic acid, 13) methylparaben, 14) propyparaben
Overlay of extracted chocolate samples (85 % cocoa – red, 75 % cocoa – blue); 2) theobromine, 5) caffeine, 8) epicatechin
Method | UHPLC |
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Mode | RP |
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Substances | Acesulfam K, theobromine, saccharin, theophylline, caffeine, chlorogenic acid, catechin, epicatechin, 4-hydroxybenzoic acid, vanillin, guaiacol, sorbic acid, methylparaben, propylparaben |
Key words | UHPLC, cocoa, chocolate, polyphenol, methylxanthines, sweetneners, preservatives, flavouring, anti-oxidant |
CAS number | 55589-62-3, 83-67-0, 81-07-2, 58-55-9, 327-97-9, 154-23-4, 490-46-0, 110-44-1, 94-13-3, 121-33-5, 202-804-9, 90-05-1, 58-08-2, 99-76-3 |
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