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Theobromine and caffeine content of the cocoa bean during its growth
Author(s) -
Senanayake U. M.,
Wijesekera R. O. B.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220512
Subject(s) - theobromine , caffeine , point of delivery , chemistry , food science , theophylline , horticulture , botany , biology , pharmacology , endocrinology
Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.