engleski

Quantification of (–)-epicatechin and procyanidin B2 in chocolates

Validation of a method for the quantification of (–)-epicatechin and procyanidin B2 in chocolates is reported. After a simple preparation of the chocolate test solution, thin-layer chromatography (TLC) on high-performance thin-layer chromatographic (HPTLC) cellulose plates with n-propanol–water–acetic acid (20:80:1, v/v) and derivatization with 4-dimethylaminocinnamaldehyde (DMACA) were performed. Densitometry at 655 nm enabled accurate quantification of both analytes in chocolates. The milk chocolate sample which served for precision and recovery experiments contained 13.0 mg/100 g of (–)-epicatechin (relative standard deviation (RSD)) 5.8%, n = 6) and 13.2 mg/100 g of procyanidin B2 (RSD 4.2%, n = 6). Usable polynomial curves were 2–30 ng for (–)-epicatechin and 4–60 ng for procyanidin B2. The validated TLC method can be applied for routine quality control of the two major polyphenolic compounds in different chocolate samples.

catechins ; epicatechin ; procyanidin B2 ; thin-layer chromatography (TLC) ; densitometry

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