New method to find flavanol antioxidant content in cocoa, chocolateFebruary 15th, 2011 - 5:33 pm ICT by ANI
Washington, Feb 15 (ANI): Scientists at The Hershey Company and other scientific laboratories have found improved methods for determining the amounts of flavanol antioxidants in cocoa and chocolate.
The Hershey scientists and collaborating scientists at the Pennsylvania State University-M.S. Hershey Medical Center (Hershey, PA) teamed up to determine the purity of these flavanols by HPLC and by Matrix Assisted Laser Desorption Ionization Time of Flight (MALDI-TOF) mass spectroscopy.
“We believe this represents the first large scale purification of standards for flavanol antioxidant determination” said Dr. Jeffrey Hurst of the Hershey Center for Health and Nutrition.
“With a full series of standards, our flavanol determinations are not only more accurate, but the values are much higher, between 40% to 100% higher, than previously published methods using proprietary standards.”
“The specific reaction of DMAC with the flavanols has been known since the 1950s. This method is a simple and quick way to measure total procyanidins in cocoa and chocolate,” said Dr. Mark Payne of the Hershey Center for Health and Nutrition.
“We want to make these methods generally available to the chocolate industry initially, with the intent of having uniformly agreed upon methods of determining the level of these important molecules,” said Dr. David Stuart, of the Hershey Center for Health and Nutrition.
“These new methods can be used in research and other applications involving dietary intake of cocoa and chocolate, clinical interventions and food standardization”.
The study is published in the Journal Association of Official Analytical Chemists. (ANI)
- 'Super food' dark chocolates are healthier than fruits: Study - Feb 07, 2011
- Now, bake chocolates without losing cocoa flavanols - Aug 14, 2009
- Chocolate healthier than many fruit juices - Feb 07, 2011
- How the hot chocolate fudge can do wonders for your heart - Oct 09, 2008
- How bacteria talk to one another - Nov 09, 2009
- Unsweetened chocolate protects heart by tackling high BP - Nov 12, 2010
- Dark chocolate can help lower high BP - Nov 12, 2010
- New technique to detect metabolites from a single drop of blood - Jun 19, 2009
- Dark chocolate may reduce cardio risks, study shows - Apr 25, 2012
- Dark chocolate 'protects skin against sun's ageing effects' - Nov 07, 2009
- How to boost nutritional value of pumpkins, squash - Nov 05, 2009
- Don't like red wine? Have dark chocolate, cocoa - Oct 15, 2008
- Want to lose weight? Eat dark chocolate! - May 02, 2011
- Dark chocolate as healthy for your heart as red wine - Oct 15, 2008
- New testing method for cranberry products to know UTI treatments' efficacy - Apr 22, 2010
Tags: , , , , , , , , , , , , , , , , , , ,