HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity-Reference-Cited by-同舟云学术

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Published:1999-09-14 Issue:10 Volume:47 Page:4184-4188
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Adamson Gary E.¹,Lazarus Sheryl A.¹,Mitchell Alyson E.¹,Prior Ronald L.¹,Cao Guohua¹,Jacobs Pieter H.¹,Kremers Bart G.¹,Hammerstone John F.¹,Rucker Robert B.¹,Ritter Karl A.¹,Schmitz Harold H.¹

Affiliation:

1. Analytical and Applied Sciences Group, Mars, Incorporated, 800 High Street, Hackettstown, New Jersey 07840, Department of Nutrition, University of California Davis, 1 Shields Avenue, Meyer Hall, Davis, California 95616, U.S. Department of Agriculture, Agricultural Research Service, Jean Mayer Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, and Mars, Incorporated, P.O. Box 31, 5460 BB Veghel, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990317m

Reference23 articles.

1. Method for determining the content of catechins in tea infusions by high-performance liquid chromatography

2. de Pascual Teresa, S.; Treutter, D.; Rivas Gonzalo, J. C.; Santos Buelga, C. Qualitative and Quantitative Analysis of Dietary Flavanols.Proceedings,19th International Conference on Polyphenols; Lille, France, Polyphenols Communications 98, Villeneuve d'Ascq: France, 1998a; Vol. 2, pp 257−258.

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