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Research Documents: Polyphenol

  • Cooper, K.A.; Campos-Gimenez, E.; Jimenez Alvarez, D.; Nagy, K.; Donovan, J.L.; Williamson, G. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate. Journal Agricultural Food Chemistry, vol. 55, p. 2841-2847, 2007.

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  • Ohno, M.; Sakamoto, K.Q.; Ishizuka, M.; Fujita, S. Crude cacao theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro. Phytotherapy Research – PTR, vol. 23, p. 1134-1139, 2009

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  • Belscak, A.; Komes, D.; Horzic, D.; Ganic, K.K., Karlovic, D. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International, vol. 42, p. 707-716, 2009

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  • Miller, K.B., Hurst, W.J., Flannigan, N., Ou, B., Lee, C.Y., Smith, N., Stuart, D.A.Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. Journal of Agricultural and Food Chemistry, vol. 57 (19), p. 9169-9180, 2009

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  • Jaeger, S.R., Axten, L.G., Wohlers, M.W., Sun-Waterhouse, D. Polyphenol-rich beverages: Insights from sensory and consumer science. Journal of the Science of Food and Agriculture, vol. 89 (14), p. 2356-2363, 2009

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  • Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S., Prior, R.L. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selectedfoods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of agricultural and food chemistry. J., vol. 50, p. 4852-4860, 2002

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  • Hammerstone, J.F., Lazarus, S.A., Mitchell, A.E., Rucker, R., Schmitz, H.H. Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry. Journal Agricultural Food Chemistry, vol. 47, p. 490-496

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  • Shumow, L.; Bodor, A. An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products. Chemistry Central J., vol. 5, No. 39, 2011.

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  • Kshitiz, P., Shipra, Z., Rani, S., Jayanti, S. Anti-Cariogenic effects of polyphenols plant products-A Review. International Journal of Research in Ayurveda and Pharmacy vol. 2, p. 736-742, 2011.

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  • Kumari, R., Chaturvedi, P., Ansari, N.G., Murthy, R.C., Patel, D.K. Optimization and Validation of an Extraction Method for the Analysis of Polycyclic Aromatic Hydro-carbons in Chocolate Candies. Journal of Food Science, vol. 71, Nr. 1, 2012.

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