Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products

William J. Hurst, Bruce Stanley, Jan A. Glinski, Matthew Davey, Mark J. Payne, David A. Stuart

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)4136-4146
Number of pages11
JournalMolecules
Volume14
Issue number10
DOIs
StatePublished - Oct 1 2009

Fingerprint

Cocoa
Proanthocyanidins
High Pressure Liquid Chromatography
Calibration
products
Dimers
Mass spectrometry
Fluorescence
food
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
purity
mass spectroscopy
dimers
Mass Spectrometry
fluorescence
Databases
Food
procyanidin
Chocolate

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry

Cite this

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. In: Molecules. 2009 ; Vol. 14, No. 10. pp. 4136-4146.
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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.

In: Molecules, Vol. 14, No. 10, 01.10.2009, p. 4136-4146.

Research output: Contribution to journalArticle

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AB - 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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