Molecules 2009, 14(10), 4136-4146; doi:10.3390/molecules14104136
Article

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

William J. Hurst 1,* email, Bruce Stanley 2 , Jan A. Glinski 3 , Matthew Davey 3 , Mark J. Payne 1  and David A. Stuart 1
1 The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA 2 Core Proteomics Facility, MS Hershey Medical Center, Hershey, PA 17033, USA 3 Planta Analytica, 39 Rose Ave, Danbury, CT 06810, USA
* Author to whom correspondence should be addressed.
Received: 5 August 2009; in revised form: 25 August 2009 / Accepted: 30 September 2009 / Published: 15 October 2009
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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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.
Keywords: procyanidin; cocoa; chocolate; flavanols; HPLC; MALDI; reference standards; mass spectrometry

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Cite This Article

MDPI and ACS Style

Hurst, W.J.; Stanley, B.; Glinski, J.A.; Davey, M.; Payne, M.J.; Stuart, D.A. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules 2009, 14, 4136-4146.

AMA Style

Hurst WJ, Stanley B, Glinski JA, Davey M, Payne MJ, Stuart DA. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules. 2009; 14(10):4136-4146.

Chicago/Turabian Style

Hurst, William J.; Stanley, Bruce; Glinski, Jan A.; Davey, Matthew; Payne, Mark J.; Stuart, David A. 2009. "Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products." Molecules 14, no. 10: 4136-4146.

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