Polyphenols Theobroma cacao

C. Sanbongi, N. Osakabe, M. Natsume, et al. Antioxidative polyphenols isolated from theobroma cacao. Journal of Agricultural and Food Chemistry 46 (1998) 454-457. [Pg.32]

The polyphenols in cocoa (Theobroma cacao L.) and cocoa products can be attributed mainly to procyanidins (flavan-3-ols) (37%) [15]. The procyanidins identified range in size from monomers (catechin and epicatechin) to long polymers (with a degree of polymerization higher than 10 or decamers). The concentrations of polyphenols in cocoa products depend on their origin [16] and the cocoa processing... [Pg.361]

Wollgast, J. and Anklam, E. 2000. Review on polyphenols in Theobroma cacao Changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res. Int. 33 423-447. [Pg.384]

Jalal MAF, Collin HA (1977) Polyphenols of mature plants, seedlings and tissue cultures of Theobroma cacao. Phytochemistry 16 1377-1380... [Pg.1613]

Sanbongi C, Osakabe N, Natume M, Takizawa T, Gomi S, Osawa T (1998) Antioxidative polyphenols isolated from Theobroma cacao. J Agric Food Chem 46 454-457... [Pg.1614]

Stark T, Bareuther S, Hofmann T (2005) Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. J Agric Food Chem 53 5407-5418... [Pg.1614]

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