Author(s): Subagio A, Sari P, Morita N
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Abstract A fast single-step extraction procedure and HPLC with electrochemical detection (ECD) in the oxidative mode has been used for the simultaneous, quantitative determination of (+)-catechin (CA) and (-)-epicatechin (EC) in cacao and its products. A UV detector measuring at 280 nm was also used in-line for comparison purposes. The samples were extracted with methanol and applied directly to the reversed-phase column of the HPLC. The high sensitivity of the ECD allowed operation at a low voltage (+0.5 V), but with a high sensitivity for the readily oxidizable CA and EC, thus reducing baseline noise. As a result, ECD had a better sensitivity and resolution than UV detection for the simultaneous quantitative determination of CA and EC in cacao and its products.
This article was published in Phytochem Anal
and referenced in Journal of Nutrition & Food Sciences