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. 2014 Oct 28:2014:628196.
doi: 10.1155/2014/628196. eCollection 2014.

Determination of Catechin and Epicatechin Content in Chocolates by High-Performance Liquid Chromatography

Raju V S S Gottumukkala  1 , Nareshraju Nadimpalli  1 , Kannababu Sukala  1 , Gottumukkala V Subbaraju  1
Affiliations

Determination of Catechin and Epicatechin Content in Chocolates by High-Performance Liquid Chromatography

Raju V S S Gottumukkala et al. Int Sch Res Notices. .

Abstract

A simple and sensitive reversed phase high-performance liquid chromatographic (HPLC) method has been developed for the determination of catechin and epicatechin in cocoa powder and chocolates. The separation was achieved on a reversed phase C 18 column (TARGA) 5 μm by gradient elution with a flow rate of 1.0 mL/minute with an operating temperature of 30°C and detection with a UV-Visible detector was at 280 nm. The method was validated for linearity, precision, intra- and interday precision, and accuracy. The developed method is successfully applied for the determination of catechin and epicatechin content in chocolates. The Godiva brand chocolate contains high concentration of epicatechin.

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Figures

Figure 1
Figure 1
HPLC chromatograms. (a) Standard catechin (400 μg/mL). (b) Standard epicatechin (400 μg/mL). (c) Godiva Chocolatier 85% cacao.
See this image and copyright information in PMC

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