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An improved method for the extraction and quantitation of anthocyanins in cocoa beans and its use as an index of the degree of fermentation
Author(s) -
Pettipher Graha M. L.
Publication year - 1986
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.2740370314
Subject(s) - anthocyanin , fermentation , extraction (chemistry) , chemistry , chromatography , food science
A method for the extraction and quantitation of anthocyanins in cocoa beans is described. The principles of the method involve extraction in dilute acid, concentration and purification by means of a disposable reverse phase column and quantitation spectrophotometrically. The method recovers >95% of anthocyanins in the acid extract and has an average coefficient of variation of 12%. Results are presented for the effects of time of fermentation and the time of fermentation plus drying on the anthocyanin content of cocoa beans. Cut test results and anthocyanin assay results are presented for commercial samples of different origins.