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Application of high‐pressure liquid chromatography to the study of variables affecting theobromine and caffeine concentrations in cocoa beans

Author:
TIMBIE, D. J., SECHRIST, L., KEENEY, P. G.
Source:
Journal of food science 1978 v.43 no.2 pp. 560-565
ISSN:
0022-1147
Subject:
boiling, caffeine, cocoa beans, cotyledons, fermentation, liquid chromatography, pulp, ripening, seeds, testa, theobromine
Abstract:
Boiling water extracts were cooled, centrifuged and injected into a high‐pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24‐50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52‐99%, averaging 87%. Among samples, Criollo had the lowest concentration of total alkaloids, but its caffeine content was highest. Alkaloid accumulation in seeds was greatest near the terminal stage of pod growth, and this extended into the ripening phase. One‐fourth of the alkaloid content of cotyledons was lost during fermentation through migration into the testa and pulp sweatings.
Agid:
605916