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Phenolics: From Chemistry to Biology
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

1,* , 2, 3, 3, 1 and 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 / Revised: 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 procyanidin; cocoa; chocolate; flavanols; HPLC; MALDI; reference standards; mass spectrometry
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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.

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