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HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas
Author(s) -
VRIES JONATHAN W.,
JOHNSON KEVIN D.,
HEROFF JOHN C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04537.x
Subject(s) - theobromine , caffeine , relative standard deviation , confidence interval , high performance liquid chromatography , chemistry , chromatography , food science , mathematics , detection limit , medicine , statistics
Eighteen randomly selected cocoa samples were analyzed in duplicate by HPLC for caffeine and theobromine. The relative standard deviation for the method was determined to be 1.55%. The mean ± S.D. of the theobromine plus caffeine content (moisture free basis) was 2.85 ± 0.08% with a 90% confidence interval of 2.72–2.98% for red Dutched cocoa. The total ± SD. for natural cocoas was 2.82 + 0.16% with a 90% confidence interval of 2.56–3.08%.